Sticky pulled venison burgers

Sticky pulled venison burgers

Taste of Game

2 roe shoulders

300ml maple syrup
150g brown sugar
150ml soy sauce
1.5 litres brown stock
2 chopped red chillies
2 chopped garlic cloves
10g cornflour

200g celeriac
100g baby gherkins
Juice of 1 lemon
250ml mayonnaise

Serves 8

Place the shoulders in a cold smoker for two hours. Mix the maple syrup, brown sugar, soy sauce, stock, chilli, and garlic to make the cooking liquid.

Once the shoulders are smoked, cover with the stock mixture in an ovenproof dish. Bring to the boil, then transfer to the oven at 170˚C for 3 to 4 hours until the meat comes off the bone. Once the meat is cooked, drain the liquid, passing it through a sieve and skimming off any fat.

Remove the meat from the bone and, wearing gloves, pull the meat into strips while it is still hot.

Bring the cooking liquid to the boil and reduce by two-thirds. Once reduced, thicken it with cornflour diluted in water until it coats the back of a spoon.

Make a coleslaw by cutting the celeriac and gherkins into fine strips. Mix with the lemon juice and mayonnaise.

Warm the meat in the hot sauce and serve in toasted brioche buns with a good helping of coleslaw.