Ginny Grant's Venison Sliders

Ginny Grant's Venison Mince Sliders, served at the Westmere kids Try

Venison mince patties

Heat the oil in a saucepan, add the onion and cook gently until very soft but uncovered.  Set aside to cool.   Put the onion into a bowl with the remaining ingredients and mix thoroughly.    Divide the mix into 10 (approx 60g each) and shape into a patty shape of a 6cm diameter.

Fry the patties in an oiled fry pan or on a hotplate over a medium heat for 4 -5 minutes on each side.  Use a bread knife to cut open the sliders.  Place a dollop of mayonnaise on the heel of the bun, top with a patty, add some watercress then put on the top bun.  Serve immediately.


Serves 10

Preparation: 10

Time to cook: 10

Ginny Grant's Venison Sliders


Venison mince patties

2 tablespoons oil (canola, olive etc) plus extra for cooking patties

1 onion, peeled and finely chopped

500g NZ venison mince

10g flat leaf parsley, finely chopped

15g Parmesan, finely grated

½ cup panko crumbs (or use fresh breadcrumbs)

½ teaspoon salt

1 egg, lightly beaten


Lemon mayo

½ preserved lemon, skin only, finely chopped

juice and grated zest of 1 lemon

1 cup mayonnaise

Mix together and set aside.


To Serve:

1 packet Loaf sliders (10 per packet)

1 ½ cups watercress sprigs



All form fields are required.