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Venison Sliders with Homemade Mayo and Brioche Buns

The best kind of dinner is a dinner shared. I made these venison sliders to share with some very good friends of ours. I also hunted the meat myself; you can see the post on the blog here. It was so satisfying creating a meal using ingredients I had foraged for and hunted myself. These are great to have for a casual dinner served with homemade wedges or a delicious salad for the carb conscious. You can find the recipe for the brioche buns and the mayonnaise on the blog (click for links).

Venison Patties

1/2 onion, finely chopped

1 clove garlic, crushed

1 egg

1 cup breadcrumbs

2 Tbsp milk

1 tsp dijon mustard

1 Tbsp parsley

500g venison mince


1/4 red cabbage thinly sliced

1/4 green cabbage thinly sliced

1 carrot thinly sliced

Mayonnaise to taste

To Serve

Thin slices of gherkin

Follow the recipe for the brioche buns and homemade mayonnaise. Set the buns aside and put the mayonnaise in the fridge before you prepare the patties.

Add all ingredients for the venison patties in a large bowl, use your hands to mix it all together. Depending on the size you would like to make them, roll them into balls and press into loose patties.

Heat some olive oil in a pan and fry each patty for approx. 3 minutes on each size. The cooking time will depend on the size of each patty. You do not want to dry out venison meat!

Spread some mayonnaise on the bun, add some coleslaw, a patty and top with some gherkin slices. You can never have too much mayo so a nice dollop of Mayonnaise on top will finish it off perfectly!

Serves 4


* Do not press the patties to tight, as it will make them very dense.

* Venison is also a lean meat which means that there is not much fat content. This means your patties will not shrink as much as beef patties will, so make sure to press your venison patties to the same size as your buns.

* Your patties should be nice and pink in the centre. It is a crime to overcook venison.


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