• Venison Burgers
  • Venison Burgers
  • Venison Burgers
  • Venison Burgers
  • Venison Burgers
  • Venison Burgers
  • Venison Burgers
  • Venison Burgers
  • Venison Burgers
  • Venison Burgers

Venison Burgers 4 x 150g

£10.00

In stock
  • 4 x 150g burgers per pack (approx. 600g)

Select Pack Quantity

We currently have 55 remaining in stock.
  • Delivered fresh
  • Native breed
  • Cook on the BBQ
  • Suitable for freezing

Product description

Rich, Gamy Venison Burgers from the Yorkshire Dales
Generously sized and full of rich, gamy flavours, our venison burgers are an ideal alternative to steak burgers, being a perfect introduction for those less familiar with the pleasures of eating venison.

Prepared using coarsely minced fallow venison shoulder from nearby Harewood Estate, our venison burgers have the addition of a little outdoor-reared pork shoulder, the latter being the perfect foil to venison’s natural leanness.

Aside from this, we believe additional ingredients are unnecessary, fullness of flavour from the venison being the primary objective. As such, the addition of coarse sea salt and plenty of cracked black pepper moments prior to cooking is essential.

Perfect pan-fried or, even better, over charcoal. If the latter, opt for a medium-high heat when the charcoal embers are still glowing but beginning to turn pale grey. More fragile than their beef counterpart, handle venison burgers delicately, allow them to sear well, developing a good, caramelised crust before gently flipping. If opting for a cheeseburger, be sure to add the cheese for the final minute of cooking. Serve classically with lettuce, tomato, gherkins and mayonnaise. The addition of crisp dry-cured smoked streaky bacon would be most welcome too.

Inspiration from Valentine Warner
"With the inclusion of a little fat, venison burgers are a real favourite of mine. Topped with cheese and a hot green chilli and coriander sauce, it’s my go-to. I’m also fond of a more Scandi approach: dill, sour cream, mustard, pickled cucumbers, fresh redcurrants and crispy onions.

While pan-frying is better than using a tennis racket, cooking over charcoal will give you the best results."

Ingredients

Wild venison shoulder (80%), outdoor reared pork shoulder (20%).

Cooking advice

  1. Remove the venison burgers from the fridge, take off the packaging, and pat dry with kitchen paper. Place on a plate and allow to come to room temperature.
  2. Season both sides generously with coarse sea salt and cracked black pepper.
  3. Heat a high-quality non-stick pan or cast iron skillet until smoking hot. Alternatively, line the pan with greaseproof paper and place the burgers directly on top to prevent sticking.
  4. Add the burgers to the pan and press down gently with a spatula.
  5. Cook for 3 to 4 minutes in total, turning once. Do not flip until a deep golden colour and caramelisation has developed. The patty should release naturally from the pan.
  6. Remove from the pan and allow to rest for 3 to 4 minutes before serving.

Journal

A detailed guide on How to Cook Venison Burgers is available on our journal.

Background

Wild Venison from the Harewood Estate
Swaledale wild venison comes from slow-grown fallow deer that roam freely across the Harewood Estate in West Yorkshire. These deer forage naturally among forest and pasture, feeding on a nutrient-rich diet of grasses, herbs, fruit, nuts, acorns and wildflowers.

The result is lean, tender venison that’s naturally marbled and packed with rich umami flavour. All of our venison is dry-aged for 10 days on the carcass to deepen its gamy character.

Swaledale Venison Burgers are Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.

Please note: Swaledale Butchers work in harmony with the life cycle of wild deer. This is a seasonal product available from early autumn to late winter.

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