How to Cook Wild Venison Burger With Plum Ketchup

Name: How to Cook Wild Venison Burger With Plum Ketchup
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 2

10 mins
1 hour
easy
2

Recipe by

Jeff Baker

Ingredients

for the burger
2 x wild venison burgers
2 brioche buns toasted
Seasonal lettuce
Pickled shallot (simple finely slice shallot, sprinkle with sugar & toss in red wine vinegar, leave for a hour or so to pickle)
for the ketchup
250g Victoria plums stoned & diced (other varieties can be used Inc. damson plums)
1 red onion finely diced
100g light brown sugar
70 ml red wine vinegar
1 tsp. English mustard
Knob fresh ginger peeled & grated
Clove garlic peeled & grated
Few turns cracked Black pepper
Pinch all spice powder

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Introduction

Plums are a Great British treat, abundant in the autumnal fall months we have over 300 varieties and are perfect for both sweet and savoury dishes, here we make ketchup to pair with our seasonal wild venison burger. This ketchup goes great with all our venison range and can be made in advance.

Method

Fry the burgers over high heat with a little schmaltz or oil to begin then reduce to medium heat, add a knob of butter and baste for a few minutes until the burgers are cooked through, 6 to 8 minutes in total.

Simmer all ingredients together covered for 20 minutes over a gentle heat until everything is soft and glossy.
Blend to a fine puree. (Optional)
Store in a sealed jar up to 1 month.

Spoon the ketchup on the base of the bun, add the burger then top with lettuce and pickled shallots, a dollop of English mustard goes well with the game and fruit.