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Venison Sliders with Cranberry Mayo

Category

These festive sliders are ideal for Christmas entertaining and the wild Ayrshire venison gives them a lovely grown-up twist. So simple to make, and utterly delicious, you can make them as large or as small as you want; from full-size burger to bite-size slider. If you can find tiny bread buns to suit the purpose then cut out rounds using a pastry cutter, making sure that you twist as you cut to prevent the bread squashing down.

10 Minutes
Yields4 Servings
Prep Time20 minsCook Time5 minsTotal Time25 mins
 500 g Venison Mince
 1 pinch Flaked Sea Salt
 Freshly Ground Black Pepper
 1 tbsp Olive Oil
 16 Mini Breadbuns
 3 tbsp Mayonnaise
 1 tbsp Cranberry Sauce
 Rocket (for Garnish)
1

Prepare the sauce by mixing together the cranberry sauce and the mayo. It will turn a wonderfully lurid pink. Perfect for party season.

2

Add plenty of salt and pepper to the venison mince and mix together with your hands, squashing the meat in your hands to break it down a little.

3

Divide the mixture into 16 equal portions and roll into balls. Each one will be 30g with a small amount leftover at the end.

4

Squash each ball to form a patty roughly the size of your buns. Keeping your hands wet will prevent the mixture from sticking.

5

Preheat a heavy frying pan over high heat. Preferably not non-stick as it won't char the meat nicely.

6

Lightly oil the hot pan, and cook the burgers for about a minute each side. Do not overcrowd the pan as they will not cook properly. Lay the burgers on the bun bases as they come off the heat.

7

When all the burgers are cooked, top with a dollop of the pink sauce, add a few rocket leaves if you wish, and serve hot.

Ingredients

 500 g Venison Mince
 1 pinch Flaked Sea Salt
 Freshly Ground Black Pepper
 1 tbsp Olive Oil
 16 Mini Breadbuns
 3 tbsp Mayonnaise
 1 tbsp Cranberry Sauce
 Rocket (for Garnish)

Directions

1

Prepare the sauce by mixing together the cranberry sauce and the mayo. It will turn a wonderfully lurid pink. Perfect for party season.

2

Add plenty of salt and pepper to the venison mince and mix together with your hands, squashing the meat in your hands to break it down a little.

3

Divide the mixture into 16 equal portions and roll into balls. Each one will be 30g with a small amount leftover at the end.

4

Squash each ball to form a patty roughly the size of your buns. Keeping your hands wet will prevent the mixture from sticking.

5

Preheat a heavy frying pan over high heat. Preferably not non-stick as it won't char the meat nicely.

6

Lightly oil the hot pan, and cook the burgers for about a minute each side. Do not overcrowd the pan as they will not cook properly. Lay the burgers on the bun bases as they come off the heat.

7

When all the burgers are cooked, top with a dollop of the pink sauce, add a few rocket leaves if you wish, and serve hot.

Venison Sliders with Cranberry Mayo