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Nick Hodges’ Venison Burger Recipe

Did you see us at The Great Cornish Food Festival in Truro? Nick rustled up these tasty venison burgers from scratch, and they went down a treat with the crowd. Now you can try them at home yourself…

This recipe makes approximately twelve sliders or five hearty main burgers. Delicious served in a toasted brioche bun with any kind of cheese, red onion chutney, bacon, tomato and salad leaves.


1kg mince venison
100g pork fat, finely chopped or minced
100g fine chopped, smoked streaky bacon
Four cloves of garlic, finely crushed
Two tablespoons lemon zest and two tablespoons orange juice
Two tablespoons port
Four tablespoons chopped parsley
Two tablespoons chopped chives
Four shallots, finely chopped
Good pinch of sea salt and cracked black pepper


Keep it simple. Mix all the ingredients well, shape to size (use a cutter if it helps) and you’re done. To cook, simply BBQ, grill, pan fry or oven bake.

Chef Tip: The pork fat is important as venison is a lean meat and the burger does need a little extra fat to help it cook without drying out (but if you want a healthy burger, leave it out).

Perfect with a pint of our Working Boat brew and served on our new autumn pub menu!

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