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.
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.
