Venison burgers on toasted ciabatta from Ginger Pig Meat Book by Tim Wilson and Fran Warde

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • foodgloriousfood on September 29, 2023

    We really enjoyed the flavor of the venison with the cranberry, sage and juniper. While the condiments aren’t specified other than “mustard and an array of your favorite sauces” I served this with Blackcurrant Edmond Fallot mustard with a little of the cranberry sauce stirred through, and Swiss cheese. Would make again. Note: the recipe calls for 1lb 9oz venison and 10oz minced pork fat. I used 2lbs venison and 12oz pork fat. It seemed like a lot of added fat but the burgers were succulent and not at all greasy. Will stick to that ratio next time.

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