Name: Venison burger with blackberry chutney and parsnip shoestring fries
Total time: 2400 s
Yield: 2
Ingredients: 300 gram Victoria blackberry; 1 star anise; 100 gram caster sugar; 1 red onion; 1 teaspoon easy ginger; 100 millilitre apple cider vinegar; 1 pinch chilli flakes; to taste salt; to taste black pepper; 400 gram parsnip; 1 tablespoon vegetable oil; 2 venison burger; 2 brioche burger bun; 1 handful rocket

Step 1

To make the chutney, add the blackberries (300 g) , star anise (1) , sugar (100 g) , onion (1) , ginger (5 g) , vinegar (100 mL) , chilli flakes (1 pinch) , salt (to taste) and pepper (to taste) to a saucepan and gently simmer until reduced down to a sticky, jam-like consistency. Store in a sterilised jar in the fridge and use as needed – any leftovers are great with cheese.

Step 2

Top and tail the parsnips (400 g) then slice into thin, shoestring-shaped slices (there’s no need to peel). Heat vegetable oil (15 mL) in deep, heavy saucepan. Drop a piece of bread in the oil to check the temperature – if it sizzles, it’s hot enough. Drop in the parsnips a handful at a time and fry in batches until crisp and golden. Set aside on kitchen paper to drain.

Step 3

Meanwhile, grill the burgers (2) according to the pack instructions and toast the brioche (2) .

Step 4

Spread a little chutney on top of the brioche, then arrange the burgers and rocket (1 handful) on top. Serve with the fries.

Venison burger with blackberry chutney and parsnip shoestring fries

RECIPE

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