Finally we found our lunch time niche item for the menu – phew I thought it was never going to happen!! Drum roll please……. It’s the fantastic bang on season Venison Burger!

As I said in previous posts, game does well. I could guess that if we only needed to sell game we would still have done pretty well. Our customers enjoy it and I must say it’s been the best amount of creative fun I could ever have imagined to have in the British Larder kitchen.

We set out to do something for everyone and felt the urge to cater for as many markets and tastes as we possibly can. Sandwiches and burgers, along with a ploughmans and steaks, all grace our lunch time menus, but this recipe is a fairly new one that we only started to serve a week or so ago, and boy oh boy is it doing well! I must say it’s a big “thank you” to Pump Street Bakery for producing these spectacular burger buns. A week ago one of the Pump Street team visited and tweeted about the venison burger; until then we did not really think much of it. The tweet did draw my attention to this humble burger and I started to keep track of its daily sales - now we are selling out every time we put it on the menu, hence me taking serious notice!

I’m sort of fearing for when the game season will end; I’m not sure what the next kind of ingredients will be to inspire us to create something new. Finding that new seasonal niche item almost feels like the impossible task that lies ahead. Having said that, we’ll have to worry about that another day, as right now I’m enjoying the game season too much!

We thought that instead of serving straight forward hand-cut potato chips, we will be a bit more daring and push the seasonal boat out a tad further. These roasted parsnip straws, dusted with a thyme and coriander seed salt, are certainly not your traditional fayre but they do offer something different.

Venison meat is very lean which means that if you use straight minced venison the burger could potentially be very dry. We mix through a bit of pork mince to add a little bit of fat which keeps the venison meat moist and succulent.

Hope you enjoy the game as much as we do!