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Venison Burger at The Venue

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Hi Everyone,

Here at Small City headquarters we love nothing more than closing up the office for the weekend and heading off to The Venue, buzzing with Friday fever and ready to get our party hats on by starting the weekend off right - what a stylish, classy bunch we are!

Forget a bottle of schwepps and some citrusy slices and instead think elderflower, raspberries, rhubarb and ginger beer as options for mixers and fruity accompaniments with your gin. Then you will have a glimpse into the marvelleous mixology available at The Venue. 

Since opening two years ago, The Venue has fast become a hot-spot in the city centre.  Gin aside, their quirky mix of mismatched furniture, relaxed atmosphere and open mic Sundays have proved popular with everyone. Tasting boards topped with cheese, meats and oatcakes have soaked up many a potential all-nighter, making us feel much, much better the next day!

We asked ourselves, how could we love this place more? Why, by feeding us of course! After our fantastic team dinner on their opening night (read our review here >>) we were so excited to sample their lunch offerings and Gill headed off with a growling belly and camera in hand to try out this tasty burger - it's a hard job! 

Everything is homemade from the pepper jam to the brioche bun and chef Colin White flexes his creative muscles in every dish that is served up. From the quality of the local ingredients, to the art of plating, everything is done with precise care and attention, and the result is bloody brilliant!

Try this burger, brioche bun and red pepper jam out for yourself - but we will warn you, it might cause hysteria with friends and family, expect a form of 'burgermania' and interrogation for the recipe!

Enjoy! Holly x

Ingredients:
  • VENISON BURGER
  • 1 kilo of venison mince
  • 100g shallots finely diced
  • 1 tsp English mustard
  • 1 tsp tomato sauce
  • Salt and pepper to taste
  • BRIOCHE BUN
  • 117ml warm water
  • 15ml warm milk
  • 225g strong flour
  • 37g soft butter
  • 4g salt
  • 9g yeast
  • 1 egg
  • 19g sugar
  • RED PEPPER JAM
  • 1 ltr Water
  • 200ml white wine vinegar
  • 100g caster sugar
  • 5 red peppers finely diced
  • 1 stick of cinnamon
  • 2 star anise

     

    Method

    Venison Burger

    1. Slowly fry off oinion then cool.

    2. Bind all the ingredients together.

    3. Use 190gms of meat mixture for each burger.

    4. Grill the burgers.

     

    Brioche Buns

    1. Mix dry ingredients add butter then mix wet ingredients and yeast.

    2.  Add eggs and mix until smooth.

    3. Leave mixture in a bowl covered with tea towel to prove for up to an hour.

    4. knock back the mixture by gicing it a good puching to knock the air out and then shape mixture into buns and brush with egg wash.

    5. Cook at 180 degrees for 16 minutes.

     

    Red Pepper Jam

    1. Boil vinegar, water, sugar, cinnamon, star anise then add diced peppers.

    2. Boil for 5 minutes.

    3. Chill then serve.

     

    Nicki's Tuppenceworth

    Leave your comments here and please do share this with your friends! You can also share your photographs and ideas with us. We'd love to see them. As always, tag them #PerthLoveFest and we'll scatter them around our own social media.

    Nicki X

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