Veniburgers

Fantastic though our Veniburgers undoubtedly are, I know some people enjoy making their own burgers.

For the sophisticated palate, try shaving some very thin slices of root ginger (cut with the grain for the finest silvers).

Stir these into a few tablespoons of sensational oil - pumpkin, walnut, olive, whatever - and grind in some pepper as well, plus salt, some crushed garlic and, if you like spicy food, a little touch of chilli. Then stir this flavoured oil well into your venison mince (you may need to give it a second or two with the plastic blade in a food processor). The oil lubricates the venison and also ensures a more even distribution of flavours. Slam them on the charcoal grill and enjoy them rare and juicy, no matter what anyone says!

Don't forget there is the recipe archive to browse through if you want extra suggestions, as general cooking tips are on the ordering venison page.

© 2002 Nichola Fletcher