Kashmiri Venison Burger

November  3, 2017
3 Ratings
Photo by Julia Gartland
  • Serves 4
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

What You'll Need
  • 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
  1. 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.
  2. 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).

See what other Food52ers are saying.

1 Review

Rae R. November 6, 2017
Can you cook venison rare or does it need to be cooked well-done?