Venison burgers with potatoes au gratin and porcini sauce

Although it is summer (or is suppose to be) it is mostly rainy and grey here in the UK, sob sob.

If this is the summer we’re having, then we need to make the most of it, right?! We did that on Sunday by enjoying a very autumnal yet delicious meal; venison burgers with potatoes au gratin, wilted spinach, parsnips and porcini sauce. It was indeed a proper Sunday supper, and because it is suppose to be summer, we haven’t had one for a while. Especially Christopher enjoyed this. He had seconds and even thirds, and when he was finished, he leaned back with a content sigh and said: We haven’t had a meal like that in a long time!

Maybe that was the reason why it tasted so good?! Partly perhaps, but the seasoning of the mince was spot on, and the mince itself, highest quality from a happy wild deer in south of  Sweden (my parents brought it over when they came to visit) was amazing.

Venison burgers, serves 8

1 kg venison mince

1 egg

100 ml milk

100 ml breadcrumbs

a good pinch of sea salt

1 tbsp game spice (i. e. juniper berries, garlic, black pepper)

some white pepper

Mix egg, milk, breadcrumbs and spices in a large bowl. Leave it for a few minutes for the bread to swell. Add the mince and mix well with a wooden fork (nothing beats a wooden fork). Shape to burgers, dipping/rinsing your hands in cold water in between each burger. Fry in butter and oil until cooked the way you prefer. As with all meat I like mine rare.

Potatoes au gratin with garlic, serves 4

10 medium new potatoes

100 ml milk

100 ml cream

2 garlic cloves

1 tbsp plain flour

salt

black pepper

dollops of butter

breadcrumbs

Wash the potatoes and slice finely. Grease a gratin disg (10 x 20 cm) and fill it almost all the way up with the potato slices. Mix cream, milk, garlic, seasoning and flour. Whisk thoroughly to prevent lumps. Pour the mixture into the dish. Place dollops of butter on top and pour over some breadcrumbs. Bake in 200C for 30-40 minutes – until the top is crisp and the potatoes are cooked through.

You find the recipe for the sauce here, but I substituted the port for red wine this time, as I had no port at hand. We also had wilted spinach and baked parsnips with red onions )bake wedges of red onion and parsnip in the oven with oil, salt and pepper until soft).

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2 Responses to Venison burgers with potatoes au gratin and porcini sauce

  1. Hanna this sounds absolutely amazing!

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