ROE VENISON MINCE
Mince is probably the best way of first encountering game. It’s lean, nutritious, easy to cook and you get a lot of flavor for your money. Burgers made from minced roe venison have a slightly gamier flavor than those made from moose mince and from venison mince from larger red or fallow deer.
Keep in mind
Roe venison mince is leaner than minced beef for example, which can make it a bit drier. Add a dollop of cream for a bit of extra fat and liquid.
Also remember to salt your mince at last an hour before making your mixture so it will bind in liquid and gain the right consistency. Salt is a powerful binding agent. If you leave it to work for a while, you won’t need to add any egg.
If you’ve got hold of frozen mince, defrost it quickly in a bag under running water as that way it keeps its flavor and consistency better.
How to cook roe venison mince
Anything you can do with mince from domesticated animals, you can do with roe deer venison mince. The difference is the great gamey flavor and the lower fat content (not to mention the good feeling that comes from knowing that you’re eating natural, sustainable meat). If you’ve got a recipe that uses moose or other game mince, it will work just as well with roe venison.
The basics for beef burgers, faggots and meatballs made from game mince:
- Salt the mince in advance, to retain flavor and bind in water.
- Add to the juiciness and sweetness with fried/roasted/baked onion.
- Leave the mince to rest for an hour before shaping it into burgers, faggots or meatballs.
- Fry in a mixture of oil and butter.
- Test with a thermometer if you have one and aim for 55-60°C.
You’ll find more ideas for cooking game under.
Roe deer venison burgers with chanterelles and creamed potatoes.