|Beautifully succulent and juicy venison burgers on rolls with stir fried Chinese veg|
The opening game of the 2015 FIFA Women's World Cup between the hosts Canada and China is now only three days away. As promised in my post a day or so back, I am therefore starting a series of posts featuring fusion recipes which will hopefully represent both teams in a number of matches taking place over the next month. Canada and China are perhaps not the most natural of bedfellows in this respect but after a little bit of thought, the following is what I came up with.
|Deer meat venison burgers|
The part of the dish to represent China was fairly easy to concoct as I knew a stir fry of some form would almost certainly go with any savoury element I could come up with to represent Canada. After a bit of thought, what I eventually decided on for Canada was deer meat venison as I know how popular this is in various different forms. While I didn't have access to elk, moose or the likes, I did have access to these Scottish red deer meat venison burgers so my dish was beginning to take shape. A couple of soft bread rolls and a handful or so of prawn crackers later, my ingredients were assembled.
|Starting to griddle oiled venison burgers|
Ingredients per Person
2 venison burger patties
Rapeseed, vegetable or sunflower oil
Generous handful of mixed stir frying vegetables
1/2 teaspoon Chinese 5 spice
Good splash light soy sauce
2 soft bread rolls (or burger buns)
2 handfuls prawn crackers
|Venison burgers are turned in griddle pan|
Bring a cast iron griddle pan or metal skillet up to a very high heat. This will take a minimum couple of minutes. Oil the burgers all over (not the pan) and lay them carefully in the pan to fry. In this type of pan, they took about three and a half to four minutes each side. The burgers should only be turned once during cooking and otherwise left alone to cook.
|Venison burgers are rested before they are served|
When the burgers are done, lift them to a plate with cooking tongs, cover with foil and leave to rest while you cut open the rolls and quickly stir fry the vegetables.
|Cut open bread rolls for venison burgers and stir fried veg|
Bring a wok up to a very high heat and add a tablespoon or so of oil. When the oil is hot, add the vegetables and the Chinese 5 spice.
|Starting to stir fry vegetables with Chinese 5 spice|
Stir fry for about a minute before splashing in some light soy sauce. Stir fry for another half minute or so.
|Light soy sauce is added to stir frying vegetables|
Cooking tongs are again the best implements to lift some stir fried veg on to the bottom half of each cut open roll.
|Stir fried vegetables are laid on bread roll bases|
Lift a venison burger on to the top of each vegetables bed.
|Venison burgers are laid on stir fried vegetables|
Close the lids over on the rolls and move to one half of the serving plate.
|Vension and stir fried veg burgers are closed over|
Arrange the prawn crackers in lieu of fries on the other half of the plate to serve.
|Prawn crackers are plated with venison burgers|