A long, slow-cooked and incredibly tender venison recipe. Home-made dressing and slaw served in a soft brioche bun with a side of crunchy fries.
For the venison:
To a large stock pot or slow cooker pot add:
1 litre red wine
1 litre water
2 tablespoons minced garlic
2 tablespoons minced ginger
½ cup of beef stock
2 teaspoons black pepper
6 springs rosemary
1 tablespoon paprika
½ cup red currant jelly or cranberry sauce
2 bay leaf
2 tablespoons onion powder
Mix all together and add 2kg of your choice of venison cut – we use a mix of venison leg and venison mince.
Bring to a boil.
Once boiling, turn down to a low heat and cook for four hours if using a stockpot or 4 hours on high/8 hours on low in your slow cooker.
Once cooked, remove most of the liquid and pull apart any large pieces of venison with a fork.
For the dressing:
50g fresh mint
50g fresh basil
¼ cup red currant jelly or cranberry sauce
1 tsp crushed ginger
½ tsp cinnamon
¼ cup light soy sauce
¼ red wine vinegar
1 tsp cracked black pepper
1 tbsp brown sugar
Add all ingredients to a blender and process until smooth. Slowly add in ¼ cup olive oil and ½ cup vegetable oil while processing to emulsify.
To assemble:
Lightly toast brioche bread buns (or buns of your choice)
To the bottom bun, spread sour cream and cranberry sauce. Add a large handful of slaw or salad to a bowl and mix with a few spoons of the dressing. Place into your burger bun, top with as much venison as you can, pour over extra dressing, then top with cheese of your choice – we use grilled halloumi.
Serve with a side of oven fries or demolish as is.
Delicious.
