Venison burger with brie served with slow roasted tomato and grape salad

Venison is the name of the game in this mouth-watering burger from David Massey, complete with flavour-packed salad for a must-make combination
By David Massey
Venison burger with brie served with slow roasted tomato and grape salad
  • Rating:
  • Serves: 1
  • Cook Time: 6 minutes
  • Prep Time: 10 minutes plus 2 hrs marinating
  • Effort: easy



  • 120 g venison steaks, diced
  • 2 juniper berries, crushed with the back of a knife
  • 1 sprig of rosemary
  • 1 sprig of thyme
  • 1 glasses red wine
  • 50 g pork fat, minced
  • salt, and freshly ground black pepper
  • 1 egg, beaten
  • 2 tbsp olive oil
  • 30g slice of brie

For the salad:

  • handful of mixed leaves
  • handful of red grapes, halved
  • ΒΌ yellow peppers, cut into strips
  • 6 cherry tomatoes, on the vine
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar


1. Marinate the venison with the juniper berries and the herbs in the red wine for a couple of hours. Discard the berries and drain.

2. Remove the herbs and finely chop them.

3. Mince the venison.

4. Put the herbs into a bowl with the venison and the pork fat.

5. Season with salt and freshly ground black pepper and stir in the beaten egg.

6. Form the mixture into a burger. Heat the olive oil in a frying pan and fry the burger for 3 minutes on each side, until golden brown. The burgers are best served pink.

7. Put a slice of Brie on the top of the burger and grill until the cheese has melted.

8. Combine the salad ingredients together in a bowl and dress with the olive oil and vinegar.

9. Serve the burger on the plate with the salad.

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