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  • Quick
  • Serves 4
  • 20 mins cook

Venison and blue cheese burgers with cranberry relish

The tartness of the cranberry relish balances out the rich, gamey flavour of the meat.


Venison and blue cheese burgers with cranberry relish

  • 220 g venison steaks
  • 2 tbsp olive oil
  • cracked pepper
  • 1 cup cranberry sauce, store-bought
  • 1/4 cup balsamic vinegar
  • 2 tbsp brown sugar
  • 4 juniper berries, crushed
  • 1 star anise
  • 4 sour dough burger buns or baps
  • 50 g rocket leaves
  • 150 g blue cheese


Venison and blue cheese burgers with cranberry relish

  1. Brush the venison steaks with oil and season well with pepper. Simmer the cranberry sauce, balsamic vinegar, brown sugar, juniper berries and star anise for 8-10 minutes until saucy.
  2. Sear the venison steaks on a hot grill or pan for 2-3 minutes each side or until done to your liking. Rest for at least 5 minutes before cutting. Layer the toasted buns with rocket leaves and top with sliced venison and blue cheese, then spoon over the warm cranberry chutney.
  3. For the potato sticks, slice the potatoes into thick slices lengthwise, then into thin strips across to create match sticks. Heat 2 inches of oil in a medium pan and cook in batches until crispy. Drain on paper towels and season with salt while hot.


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