• Venison, Pork & Smoked Lardo Burgers
  • Venison, Pork & Smoked Lardo Burgers
  • Venison, Pork & Smoked Lardo Burgers
  • Venison, Pork & Smoked Lardo Burgers
  • Venison, Pork & Smoked Lardo Burgers

Venison, Pork & Smoked Lardo Burgers 4 x 150g

£10.95

Sold out
  • 4 x 150g burgers in each 600g pack (approx.)
We currently have 0 remaining in stock.

Available for delivery from 20th to 23rd November.

  • delivered fresh
  • suitable for freezing
  • native breed
  • cook on the bbq

Product description

Autumn in the kitchen brings some of the best culinary moments of the year, with a bounty of British game at its peak. There’s something uniquely joyful and quintessentially British about cooking with both feathered and furred wild animals, their deep, robust flavours pairing beautifully with the season's fruit and vegetables.

Yet, we understand that cooking and eating game can feel like a leap for some - whether it's the strong, 'wild' flavours or simply the idea of preparing game. With that in mind, we've created an approachable twist on one of our favourite game meats by offering it in burger form. But this isn’t just any burger! We've taken venison belly and shoulder, coarsely minced them with a touch of pork belly, and added a generous amount of our house-cured, smoked lardo. The lardo brings just the right balance of smokiness and sweetness to complement the rich, slightly earthy flavour of the venison, adding a welcome dose of fat to this otherwise lean meat. A seasonal twist on a classic that’s packed with flavour.

For the best experience, keep it simple: a high-quality bun (brioche works well), a robustly flavoured cheese, and a topping to add a final burst of brightness. We like a quick green chilli relish made with chillies, garlic, shallots, a little sugar, and a splash of vinegar - creating a burger that’s a true autumn delight, in every mouthful.

Ingredients

Venison mince (65%), pork mince (20%), smoked lardo (containing coarse sea salt, unrefined brown sugar, preservatives: sodium nitrate, sodium nitrite).

  • Allergy advice for allergens see ingredients in bold
  • Naturally free-from gluten

Cooking advice

  1. Remove the burgers from the fridge and packaging.
  2. Heat a high-quality frying pan or cast-iron skillet over high heat, lightly rubbing with a neutral oil.
  3. Season the burgers generously with fine sea salt. Once the pan reaches smoking point, place one or two burgers in the pan (depending on pan size). Sear one side for 90-seconds, adjusting the heat if needed to prevent burning. Once a good crust forms, flip the burger and cook for another 90 seconds on the other side.
  4. Reduce the heat, lay a couple of cheese slices over the top, and cover the pan with a lid. Cook for an additional 30-seconds to 1-minute, allowing the cheese to melt.
  5. Remove the burger from the pan and transfer directly to the bun.
  6. Repeat with any remaining burgers.

Journal

Available on our journal: George Ryle's Easy Green Chilli Relish Recipe.

Customer reviews

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