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    Venison burgers with baby carrots and carrot crisps.

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    Venison burgers with baby carrots and carrot crisps.

    Post  Admin on Fri Apr 26, 2013 2:21 pm


    Less than 30 mins
    preparation time
    10 to 30 mins
    cooking time
    Serves 4


    Ingredients
    For the venison burgers
    400g/14oz venison mince

    100g/3oz pancetta, finely diced

    salt and freshly ground black pepper

    2 tbsp olive oil

    For the baby carrots and carrot crisps
    25g/1oz butter

    1 bunch baby carrots, leaves removed

    50ml/1fl oz water

    2 carrots, peeled

    vegetable oil, for deep frying

    To serve
    20g/ coriander cress

    20g/ red amaranth cress

    400ml/14fl oz reduced beef stock

    Preparation method
    1.For the venison burgers, place the venison mince in a large bowl and add the diced pancetta. Season with salt and freshly ground black pepper.

    2.Using your hands, shape the mince into 12 balls and press down into burger shapes.

    3.Heat the oil in a large frying pan, fry the venison burgers and cook for three minutes on each side (for medium), or until cooked through.

    4.For the baby carrots and carrot crisps, melt the butter in a lidded frying pan, add the baby carrots and water, cover with the lid and cook for 4-5 minutes, or until the carrots are tender.

    5.Using a vegetable peeler, peel the rest of the carrots lengthways so that you get long shards of carrot.

    6.Heat the vegetable oil in a deep fat fryer until a breadcrumb sizzles and browns when dropped in - do not leave the fryer unattended.

    7.Add the carrot shards to the fryer and cook for two minutes, or until golden-brown. Carefully remove and set aside to drain on a plate lined with kitchen paper.

    8.Serve the venison burgers with the baby carrots dotted around the plate. Drizzle the butter sauce on top. Arrange the carrot crisps on top of the burgers and garnish with the coriander and red amaranth cress. Finish with a drizzle of reduced stock around the plate.

      Current date/time is Sun Oct 22, 2017 1:19 pm