Every year, after I have my first deer prepared, I like to hand out some of the meat to family and friends. And this year I gave some of my chilli chocolate burgers to my good pal Marsh. He really gave this meat the honour that it deserves. The dish is that good I’m thinking of renaming the blog marshwithcauldron 🙂 I think this meal is definitely a contender for the perfect death row meal.
Heres his text :

I am truly a happy man! Unbelievably beautifully tasty Bourneville & chilli infused Venison burgers topped with cranberry Gouda cheese with caramelised onions & roast potatoes & sugar snaps and a drizzle of Rosemary and olive infused gravy & a glass of South African Ruby Cabernet! Heavenly ! My compliments to the hunter who worked so damn hard to bring this beautiful meat to my table , your effort is truly appreciated !!!
Marsh.

The Ingredients:

400g Venison mince
1 finely chopped chilli
1 tbsp Bourneville chocolate powder
1 tbsp ketchup
1 tsp tabasco
1 egg
1 cup of breadcrumbs
Salt and pepper for seasoning

The Build:

Mix all ingredients together in a bowl. Take enough of he mix to form a tomato sized shape in the palm of your hand. Roll and then flatten into a patty. I use a burger press for this. Using fresh venison mince you can freeze these for up to six months.
Enjoy.