|Scottish venison burgers with smoked venison slices and mini potato wedges|
Venison is a perfect meat for making burgers. Where prepared and cooked properly, the burgers are sure to be among the most succulent and tender you have ever tasted. This particular recipe or serving suggestion, however, actually came about through a coincidence. I had the day before been gifted some smoked Scottish venison slices by a family member. I used some of them in the preparation of a simple but delicious Smoked Venison and Peach Salad but had a few slices leftover. When I saw these half price Scottish venison burgers on special offer in my supermarket, I knew almost instantly what I was going to do.
|Scottish venison burgers|
Ingredients (Serves One)
2 quarter pound spiced Scottish venison burgers
5 baby new Ayrshire potatoes (or equivalent)
Vegetable oil for frying
2 bread rolls
Handful of mixed salad leaves of choice
4 thin slices smoked Scottish venison
2 teaspoons rowan and apple jelly
|Washed baby new Ayrshire potatoes|
While burgers are of course more commonly served with fries, I am instead serving these burgers with mini little potato wedges. The first step is to wash (and if necessary, scrub) the potatoes thoroughly but leave the skins on. Cut them in half and add them to a pot of cold, salted water.
|Potatoes are halved and ready for boiling|
Bring the water to a simmer for about fifteen minutes until the skins are just starting to separate from the potato halves. Drain, allow to steam off for a few minutes then cover and allow to cool completely for a minimum half hour.
|Starting to fry venison burgers|
Check the instructions on the pack for how to cook your venison burgers. These burgers could be either shallow fried or grilled/broiled. I chose to gently fry them for five minutes on each side over a low to medium heat.
|Washing salad leaves in cold water|
Wash the salad leaves through a colander in cold water and set aside to drain.
|Deep frying potato wedges|
Deep fry the cooled potato halves in hot oil for about five minutes or until crisp and golden.
|Salad beds on Scottish morning rolls|
Cut the rolls open and shake the salad leaves fully dry. Arrange the salad between the two bottom roll halves.
|Smoked Scottish venison|
Carefully separate the smoked venison slices and lay two on top of each salad bed.
|Smoked venison slices are arranged on salad beds|
Drain the deep fried potatoes for a minute or so on some kitchen paper on a plate.
|Deep fried mini potato wedges are drained|
Carefully lift the cooked burgers on to the top of the smoked venison slices.
|Venison burgers are laid on smoked venison and salad|
We're coming up to the time of year where rowan trees (sometimes called mountain ash) will be heavy with ripe berries. If you've never tried this delicious jelly, you can find the simple recipe linked to in the ingredients list for this post. It goes superbly well with strong flavoured game like venison and also with beef. Add a teaspoon to each burger before closing over the top of the rolls and adding the potatos to the plate.
|Rowan and apple jelly is added to vension burgers|