NZ Woman's Weekly

Venison and blue cheese burgers recipe

Venison and blue cheese burgers recipe
  • Meal Type

    Burger
  • Servings

    4
  • Courses

    Dinner

Surprise your guests and try these for an informal dinner party. The strong flavours are a real taste sensation. The cranberry relish can be whipped up in a matter a minutes. Invest in the juniper berries if you can – they have the most amazing scent and add real punch and aroma to any game or richly flavoured meats.

  • 220g venison steaks (I used Silver Fern Farms)
  • 2 tbsp olive oil
  • Cracked pepper
  • 1 cup cranberry sauce,store-bought
  • ¼ cup balsamic vinegar
  • 2 tbsp brown sugar
  • 3-4 juniper berries, crushed
  • 1 star anise
  • 4 sour dough burger buns or baps
  • 50g rocket leaves
  • 150g blue cheese
  • 2-3 Agria potatoes
  • 2 cups oil
  • Sea salt and aioli
  1. Brush the venison steaks with oil and season well with pepper. Simmer the cranberry sauce, balsamic vinegar, brown sugar, juniper berries and star anise for 8-10 minutes until saucy.
  2. Sear the venison steaks on a hot grill or pan for 2-3 minutes each side or until done to your liking. Rest for at least 5 minutes before cutting. Layer the toasted buns with rocket leaves and top with sliced venison and blue cheese, then spoon over the warm cranberry chutney.
  3. For the potato sticks, slice the potatoes into thick slices lengthwise, then into thin strips across to create match sticks. Heat 2 inches of oil in a medium pan and cook in batches until crispy. Drain on paper towels and season with salt while hot.

Take a look at these Thai fish cake sliders recipe here.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nz

more of this author
NZWW Dec-22-2014-issue

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