Introducing...
A burger with a difference
Here’s a great idea for the barbie: a juicy, lightly spiced patty made from the UK’s most sustainable meat: venison. We predict love at first bite
Spiced venison burger
Makes 6
Hands-on time 50 min, plus cooling, chilling and resting
MAKE AHEAD
Make the burgers up to 48 hours in advance.
Keep them covered in the fridge and remove 1 hour before cooking to come up to room temperature.
You can freeze the patties in a sealed tub for up to 1 month.
KNOW-HOW
Fresh suet is the crumbly fat from around the kidneys. You can buy the dehydrated, flour-added version (‘shredded’) in supermarkets but for this recipe you need fresh suet. As venison is a naturally lean meat (wild meat tends to have less fat because the animals lead active lives foraging for lower-energy foods), the suet gives the burgers succulence.