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

Venison Burgers 4 x 150g


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  • 4 x 150g burgers in each 600g pack (approx.)
We currently have 0 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Native breed
  • Cook on the BBQ

Product description

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 cheese burger, 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. A detailed guide on how to cook venison burgers has been published on our journal.

Chef Valentine Warner inspires:
"With the inclusion of a little fat and venison burgers are a real favourite of mine. With cheese and hot green chilli, coriander sauce it’s my go to as is a more Scandi approach of dill, sour cream, mustard, pickled cucumbers, fresh redcurrants and crispy onions. Whilst pan-fried is better than using a tennis racket, a cook over charcoal will give you the best results."

*Swaledale wild venison live a natural life on the Harewood Estate in West Yorkshire. These slow grown fallow deer are free to roam and forage amongst the bounty of the forest and pastures for a nutrient-rich diet of various grasses, herbs, fruit, nuts, acorns and wildflowers. Swaledale wild venison is lean and tender meat, naturally marbled and with a rich and dense umami flavour. All of our venison is dry-aged for 10-days on the carcass to intensify 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, therefore this is a seasonal product only available from early autumn to late winter.


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

Cooking advice

  1. Take venison burgers out of fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature
  2. Season generously with coarse sea salt and cracked black pepper
  3. Heat a high quality, non-stick pan or cast iron skillet until smoking hot (or place a sheet of greaseproof paper in the pan, with the burger/s going directly on top to prevent sticking)
  4. Place your burgers in and press down using a spatula
  5. Cook for 3-4 minutes in total, turning once
  6. Do not turn until a good level of colour and caramelisation has been achieved, this should be apparent as the patty will naturally release from the pan
  7. Remove from pan and rest for 3-4 minutes

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