Minced Venison and Cranberry Patties
Inspired by the wild flavors of autumn and the classic pairing of game meat and berries, these Minced Venison and Cranberry Patties offer a mouthwatering exploration of savory and tart contrasts. Perfect for lovers of rustic cuisine and those seeking a gourmet twist on traditional meat patties.
Ingredients
- 500 grams ground venison (minced venison) - Preferably from a local butcher for the freshest taste
- 1 cup dried cranberries - Finely chopped for even distribution
1 large egg - Free-range, if possible
½ cup panko breadcrumbs
2 tablespoons thyme - Fresh, chopped
2 cloves garlic - Minced
1 teaspoon sea salt - To taste
½ teaspoon ground black pepper - Freshly ground
2 tablespoons olive oil - For frying
Instructions
- In a large mixing bowl, combine the minced venison, dried cranberries, egg, panko breadcrumbs, fresh thyme, garlic, sea salt, and black pepper. Mix thoroughly until ingredients are evenly incorporated.
- Using clean hands or a burger press, shape the mixture into four equal patties, approximately 1 cm thick. Ensure they are compact to avoid crumbling during cooking.
- Heat the olive oil over medium heat in a large skillet. Once shimmering, place the patties in the skillet. Fry on each side for about 5-7 minutes, or until they develop a deep golden-brown crust and are cooked through to taste.
- Remove the patties from the skillet and let them rest for a few minutes before serving, allowing the juices to redistribute.
Notes
For a smokier flavor, consider adding a teaspoon of smoked paprika to the mixture.
If you prefer a lighter dish, turkey or chicken can be substituted for venison, but adjust seasoning as needed.
Nutrition
Calories: 405kcalCarbohydrates: 32gProtein: 30gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 147mgSodium: 750mgPotassium: 490mgFiber: 3gSugar: 23gVitamin A: 235IUVitamin C: 6mgCalcium: 56mgIron: 5mg
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