Christmas game meat burgers

Christmas Venison burgers

with cranberry compote, red cabbage ‘slaw’ and horseradish mayonnaise
(Christmas) lunch dish, 4 people


Cut or grate the cabbage into very thin strips. Season with oil and vinegar. Add salt, pepper and honey. Leave for about 15 minutes to marinate and mix occasionally. Halve the buns lengthwise and toast the insides in a hot frying pan. Whisk horseradish and mayonnaise in a small bowl to blend. Fry or grill the burgers golden brown according to instructions on the package. Spread the bottom of the buns with horseradish mayonnaise and add rucola and cabbage slaw. Place on the fried burgers with a scoop of cranberry compote. Sprinkle with some mustard cress and place the bun lid on top.


  • ¼ small red cabbage
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • salt and pepper
  • 1 tsp honey
  • 4 tbsp cranberry compote (ready to eat)
  • 1 bag of rocket lettuce
  • 1 tbsp horseradish puree
  • 2 tbsp mayonnaise
  • 4 firm hamburger buns
  • 4 The Frozen Butcher Venison Burger
  • 1 cup of mustard cress
The Frozen Butcher Venison Burger