Ingredients
Servings
4
- 500 g venison mince (ground)
- 1 heaped Tbsp instant mash potato flakes
- 1 tsp Dijon mustard
- 1 tsp salt
- 0.5 tsp pepper
Servings
4
- 500 g venison mince (ground)
- 1 heaped Tbsp instant mash potato flakes
- 1 tsp Dijon mustard
- 1 tsp salt
- 0.5 tsp pepper
Take 125 g of the venison and place in a food processor. Add the mustard, salt and pepper and blend with a little chilled water until it is the consistency of sausage meat. Remove and add the remaining venison. Work in well.
Shape into 4 burger patties.
Sear both sides in a pan.
Here are some tips to help with this recipe
Personalise the recipe
You can add diced sautéed onions, Worcestershire sauce, chilli paste, roasted garlic, fresh thyme or parsley to personalise.
Whats the secret to a perfect patty?
The key is the ratio of potato flakes to retain the moisture.
Ingredients
