I have taken the perfect pairing of venison and cabbage and turned it into a burger - my family loved it and I even made the buns from scratch!!!!!
- 500 g premium venison mince I minced mine myself!
- 1 onion finely chopped
- 1/2 large beetroot grated
- 1 carrot grated
- 10 sage leaves chopped
- 1 egg
- salt and pepper
Braised Red Cabbage and Onion
- 1/2 red cabbage finely sliced
- 2 onions finely sliced
- 1/3 cup raisins
- 1/2 cup brown sugar
- 100 g butter
- balsamic vinegar
Heat the oven to 180C
Combine all the ingredients together and form into patties.
Cook over a medium heat in some oil to sear both sides.
Transfer the seared patties to the oven and cook so that they are cooked through - around 15 minutes.
Braised Red Cabbage
Combine all the ingredients into a large heavy based frypan.
Cook over a low heat for 45 minutes or until the cabbage and onions are completely soft.
Check for seasoning and add balsamic vinegar, salt and pepper to taste.
Serve the patties and braised cabbage inside toasted burger buns with a dried fruit style chutney as an accompaniment.
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