(makes 5 burgers)

 

Silver Fern Farms supplies selected supermarkets with farm raised venison in a variety of easy to cook at home cuts including mince.

 

INGREDIENTS

 

500g farm raised venison mince 45g (1/2 cup) dry breadcrumbs 1 egg (lightly beaten) 2 spring onions (finely chopped) 2 cloves garlic (finely chopped) 50g (1/4 cup) drained stem ginger in syrup (finely diced) coarsely grated zest of 1 large orange

1 tsp flaky sea salt 30ml (2 tbsp) olive oil Orange Glaze 5x 10cm round burger bun {halved horizontally} 50g (5 tbsp) softened butter 5- 10 lettuce leaves 120ml Orange Mayonnaise 180g Zucchini Red Onion Pickle {drained of liquid}

 

METHOD

 

· Into a bowl place venison, breadcrumbs, egg, spring onions, garlic, ginger, zest and salt and mix together.

 

· Divide mixture into 5 x 140g portions. Form into 10cm diameter 1 cm thick patties. Refrigerate overnight or cook.

 

· Preheat barbecue flat plate to medium-high and grease with oil.

 

· Add venison patties and cook on each side for 3 minutes or till browed on exterior and medium-rare inside. Pour glaze into frypan set onto barbecue. When glaze is heated add patties to glaze on each side.

 

· Place patties onto warm plate and cover with a tea towel to rest for five minutes.

 

· Spread cut sides of buns with butter followed by mayonnaise.

 

· Divide lettuce leaves between bun bases. Place patties on top of lettuce and top with generous amount of pickle. Top with bun tops and secure with skewers.

 

Orange Glaze

 

INGREDIENTS

 

100ml (1/3 cup + 1 tbsp) freshly squeezed orange juice 65ml (1/4 cup) marmalade

30ml (2 tbsp) Tamari sauce 1 tsp maize cornflour mixed with 2 tsp water

 

METHOD

 

· Into a small pot set over a medium heat place orange juice, marmalade and Tamari. Bring to boil. Add cornflour and stir to thicken.

 

· Cool to reheat later or use immediately.

 

 

 

 

Orange Mayonnaise

(makes 560ml/2 + 1/4 cups)

INGREDIENTS

 

4 egg yolks 2 cloves garlic (peeled) 1 tbsp wholegrain mustard finely grated zest of 2 oranges

250ml (1 cup) Canola oil juice of 1 orange (or to taste) ½ tsp flaky sea salt 1/8 tsp freshly ground black pepper

 

METHOD

 

· Place egg yolks, garlic, mustard and orange zest into a food processor fitted with a metal blade. Process till combined.

 

· With the food processor running through feed tube drop in oil followed by orange juice. Add salt and pepper.

 

· Store in refrigerator for up to 4 days.

 

Zucchini Red Onion Pickle

(makes 3 x 270ml jars)

 

Zucchini Red Onion Pickle is a fridge pickle and will keep in refrigerator for up to 3 months.

 

INGREDIENTS

 

450g green zucchini (sliced thinly} 150g (2 small) red onions (sliced thinly} 2 tbsp flaky sea salt 1/2 cup ice cubes water to cover 500ml (2 cups) cider vinegar (we use ‘Mela’)

200g (1 cup) sugar 1 + 1/2 tsp dry mustard 1 tsp black mustard seeds 1 tsp yellow mustard seeds 1 tsp dill seeds 1/2 tsp turmeric

 

METHOD

 

· Place zucchini and onions into a shallow, non-reactive dish. Add salt and toss to coat. Add ice cubes and water to cover. Leave to sit at room temperature for 1 hour.

 

· Drain and remove any remaining ice cubes.

 

· Dry vegetables between tea towels. Place vegetables into a large bowl.

 

· Into a pot set over a medium heat place vinegar, sugar, mustard, mustard seeds, dill seeds and turmeric. Bring to boil, reduce heat and simmer for 3 minutes. Cool till lukewarm. If vinegar mixture is too hot the vegetables will become limp, however, if the vinegar mixture is cold the vegetables will not take on all the flavours.

· Pour over vegetables and stir well.

 

· Transfer pickles to sterilised jars. Cover and refrigerate for at least a day before serving.