Organic Venison burgers
Our organic venison burgers prove a hit every year. A great alternative to beef burgers if you saw too many this summer!
Venison burgers Reared by Tony Bennett at Chilton Deer Farm, Tiverton
About
Fresh organic venison, reared free-range on West Country farms, and hand-shaped into luxuriously meaty patties in our own butchery.
Venison has a strong, gamey flavour and aroma. These are a great alternative to a beef burger if you saw too many over the summer! We don’t add salt to the mix, as this has been found to break down the meat proteins and ruin the texture; instead, these perfect patties are pure venison, for the tenderest, juiciest mouthful possible.
Sometimes you may notice that your venison looks a little brown. Don’t worry – this is perfectly natural and safe! Red meat contains a protein called myoglobin, which goes brown when it meets oxygen. Venison contains more myoglobin than beef, so it goes brown much faster. It doesn’t mean that the meat isn’t fresh, or affect its flavour at all.
Delivered in insulated packaging to keep cool on your doorstep. Minimum meat order £15 to cover the cost of the packaging.
Country of origin
Produced in- The UK
On flavour, health, welfare and sustainability grounds, eating venison can’t be beat
How to prepare
These patties don’t contain any seasoning, so sprinkle with salt and pepper generously before cooking, just as you would with a steak. Fry or BBQ on a medium-high heat for 3-4 mins a side, until nicely browned and cooked through. Leave to rest for a few minutes before building your perfect burger.
Please be aware that our venison may occasionally contain bullet fragments. The roaming deer are culled quickly and humanely via gunshot (preventing the stress of being transported to an abattoir). On rare occasions, a fragment of a bullet can ricochet into the carcass. If you do find one, please discard the meat and get in touch with us.
Ingredients and allergens
- Venison mince (100%)
Storage
Keep refrigerated below 5°C. Once opened, use immediately for best quality. If not required immediately freeze as soon as possible and always within the use by date. Once frozen use within 1 month. Defrost in a fridge and use same day. Do not refreeze.
Sometimes you may notice that your venison looks a little brown. Don’t worry – this is perfectly natural and safe! Red meat contains a protein called myoglobin, which goes brown when it meets oxygen. Venison contains more myoglobin than beef, so it goes brown much faster. It doesn’t mean that the meat isn’t fresh, or affect its flavour at all.
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Reared by Tony Bennett, Chilton Deer Farm, Tiverton
We source most of our organic venison from Tony Bennett on Chilton Deer Farm, near Tiverton, Devon. The deer enjoy roaming in woodlands and grazing on clover-rich organic pasture.
Venison burgers recipes
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Venison tagliata (seared venison steak)
Serves: 4 Total time: 3h 25 min
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Venison, kale and mushroom stroganoff
Serves: 2 Total time: 40 min
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Venison toad in the hole
Serves: 3 Total time: 1h 25 min
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Venison cottage pie with buttered cabbage
Serves: 3 Total time: 1h 25 min
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Venison cottage pie
Serves: 5 Total time: 1h 30 min
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Venison Cutlet and Root Veg Boulangère with Shredded Sprout Tops
Serves: 2 Total time: 1h 10 min
