Venison Patties

Name: Venison Patties
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 500 grams coarsely-minced venison.; 250 grams coarsely-minced fatty bacon.; 1 small onion, chopped finely.; 2 tablespoons plum sauce.; ½ teaspoon mixed herbs.; 1 egg.; Dry breadcrumbs.; Flour.

SpotX Wild Foods Recipe from Grant Dixon
Prep:20 minutes Cook:10 minutes Difficulty:1

Ingrediants:

500 grams coarsely-minced venison.
250 grams coarsely-minced fatty bacon.
1 small onion, chopped finely.
2 tablespoons plum sauce.
½ teaspoon mixed herbs.
1 egg.
Dry breadcrumbs.
Flour.

Directions:

Mix venison, bacon, plum sauce, herbs and eggs in a bowl.
Add breadcrumbs gradually as you mix to bind all ingredients.
Flour your hands to prevent mixture sticking to them.
Shape into patties, flour outside, and place on a lightly flour-dusted plate.
Place in fridge for at least 30 minutes to set.
Cook on hotplate with a little clarified butter or rice bran oil.
Cook until golden on each side, flipping once.
Ideal for hamburgers. Also delicious as a cold cut with a salad.

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Venison Patties

Grandma Dixon’s Clay-Baked Venison Roast

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Venison Stir-Fry

Deer
Deer Like most of our game, deer were introduced to New Zealand as both a source of food and sport.
Fortunes have been made and lost in the venison trade, with both live and dead animals, as prices fluctuated wildly over the years. Deer have conversely been described as a pest and a godsend, depending whether you are a greenie or a hunter.