Author Notes
Venison is a favorite in Scotland, and Edinburgh today it is everywhere, from Michelin-starred restaurants to casual restaurants to farmers' markets. Because the flavor of the meat reflects the deer’s diet of wild plants, venison has a rich, earthy taste—and takes especially well to heavy spices, like in this burger. This recipe is from Seriously Good Venison, who raise free-range deer on farms in Fife in Scotland and sell their produce at the Edinburgh Farmers' Market. In the U.S. you can find venison in the freezer at some supermarkets, and you can order it online. —S.I.Chamberlain
Ingredients
- For the spice mix
-
3
dried Kashmiri chilies
-
1/2 tablespoon
coriander seeds
-
1/2 tablespoon
cumin seeds
-
2
cardamom pods
-
1/2
star anise
- For the burgers
-
250 grams
ground venison
-
2
scallions, thinly sliced
-
1 1/2 tablespoons
spice mix (above)
-
2 tablespoons
beaten egg
-
Salt
-
Pepper
Directions
-
Toast all the spices for the spice mix in a small skillet until aromatic. This should take only a couple minutes. Remove the spices to a spice grinder or mortar and grind or pound until fine and uniform.
-
Combine all the ingredients for the burger and form into patties. Fry on the stovetop in a little oil, or cook them on the grill. Serve on a toasted bun (or on toasted naan).
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