Venison burgers with sloe gin and onion relish
This is a fantastic relish recipe to be served with our juicy venison burgers. Taken from the Telegraph magazine this relish recipe can be made and kept in the fridge for up to two weeks - perfect for the summer season.
Enough for about 6 servings - double or treble quantities for more.
- Peel and very finely slice the onions.
- Heat the the rapeseed oil in a frying pan over a medium heat and add the sliced onions, some salt and pepper and the chilli (if using). Keep moving the onions about for about 20 minutes until they are caramelised.
- Now add the cider vinegar and continue to cook until this has reduced right down. Add the sloe gin and cook for a further few minutes until you get a chutney like consistency. Leave to cool and then either serve on top of the burger or store in the fridge for future use.