Wild Venison Burger Salad Bowls
Cooked wild venison burgers served without buns over grilled courgettes and a crisp avocado salad.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 4
- Difficulty
- Easy
Species: Muntjac, Chinese Water Deer, Roe Deer, Fallow Deer, Red Deer
Ingredients
- 4 wild venison burgers, about 125 g each
- 2 courgettes, about 400 g, cut lengthways into 5 mm slices
- 25 ml olive oil
- 200 g romaine lettuce, washed and chopped
- 250 g cherry tomatoes, halved
- 1 avocado, about 150 g flesh, sliced
- 20 ml lemon juice
- 10 g Dijon mustard
- 10 g honey
- 1 g fine salt
- 1 g ground black pepper
The cut for this recipe
Wild Venison Burgers
Method
Whisk 15 ml oil with the lemon juice, mustard, honey, salt and pepper. Prepare the lettuce, tomatoes and avocado on a clean board and keep chilled.
Heat a griddle pan or barbecue to a medium heat. Brush the courgettes with 5 ml oil and cook for 3–4 minutes on each side until tender and marked. Transfer to a clean dish.
Brush the burgers with the remaining oil. Cook for about 15–20 minutes, turning regularly and following their packet instructions. Use a separate clean area or pan for cooked vegetables.
Check each burger with a clean thermometer. The centre must be piping hot, show no pink and hold 70°C for 2 minutes. Lower the heat if needed to finish cooking without burning the surface.
Divide the lettuce, tomatoes, avocado and courgettes between four bowls. Slice the cooked burgers into thick strips on a clean board.
Arrange the burger strips over the salad and spoon over the dressing. Serve at once.
Storage
Keep cooked burgers and vegetables separate from undressed salad. Refrigerate cooked food within 1–2 hours at 5°C or below and use within 48 hours; reheat only once until piping hot. Freeze cooked burger portions for up to 3 months for best quality. Keep salad chilled and eat within 24 hours. Add avocado and dressing shortly before eating.
