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Receta Italian Style Venison Burgers
by Global Cookbook

Italian Style Venison Burgers
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Ingredientes

  • 250 gm Venison mince, (8oz)
  • 1 sm Onion, grated
  • 1 x Clove garlic, crushed
  • 25 gm Fresh brown breadcrumbs, (1oz)
  • 175 gm Instant polenta, (6oz)
  • 450 ml Boiling water, (3/4 pint) Salt and freshly grnd black pepper
  • 2 tsp Extra virgin olive oil For the mint pesto
  • 1 x 15 g pack mint
  • 40 gm Pine kernels, toasted (1 1/2oz)
  • 25 gm Parmesan cheese, (1oz)
  • 5 Tbsp. Extra virgin olive oil
  • 1 x Red pepper, deseeded and cut into quarters
  • 1 x Yellow pepper, deseeded and cut into quarters Salt and freshly grnd black pepper

Direcciones

  1. Mix together the venison, onion, garlic and the fresh breadcrumbs. With dampened hands, shape into 4 burgers. Refrigeratein the refrigerator for 30 min.
  2. Place the polenta in a bowl and combine with boiling water, salt and pepper. Transfer to a clingfilm lined tray and flatten out to a thickness of 1cm ( 1/2 inch). Refrigeratein the refrigerator for 30 min.
  3. In a food processor combine the mint, pine kernels and parmesan cheese till creamy, then gradually add the extra virgin olive oil. Refrigeratetill required.
  4. Preheat oven to 200 C, 400 F, Gas Mark 6. Place the peppers in a roasting pan brush lightly with oil, sprinkle with salt and pepper. Roast for 25 min till softened and starting to colour.
  5. Cut polenta into circles with a plain pastry cutter 7cm (3"), cutting excess polenta into small cubes. Heat the oil in a non stick frying pan and fry till golden brown in colour. Drain on absorbant kitchen paper and keep hot.
  6. Preheat the grill to a moderate heat and grill burgers for 10-12 min ensuring the product is cooked through and no pink colour remains.
  7. Assemble dish by placing polenta circle on plates, top with a burger and garnish with peppers and mint pesto.
  8. NOTES : A different way to serve a traditional meatA combination of true Italian flavours.