16
Marco Pierre White’s Barbecue Recipes
Venison Burgers with redcurrant jelly
Serves 6-8
Ingredients:
• 1 kg Venison mince
• 1 small red onion, finely chopped
•
½
tsp juniper berries ground to a fine powder
• 2 garlic cloves, finely chopped
• 2 egg yolks
• 150g fresh white breadcrumbs
• 1-2 tsp Worcestershire sauce
• Few drops of Tabasco
• Salt and pepper
• Olive oil
• 8 soft bread rolls, halved
• Few slices of cooked beetroot
• Redcurrant jelly to serve
Method:-
Place the meat, onion, and ground juniper in a bowl with the egg and breadcrumbs. Season with
Worcestershire sauce, Tabasco, salt and pepper. Mix well with your hands until all the ingredients
are amalgamated. Form the mixture into burger shapes.
Preheat the grill on a high setting. Pour a small amount of olive oil on the burgers. Cook the burgers
for three minutes on each side, reducing the heat to medium during cooking. This will give you
medium burgers.
Toast the buns, and serve burgers with sliced beetroot and redcurrant jelly.
Barbecued Trout with Fennel Butter
Ingredients:
• 4 whole trout
• 1 tablespoon chopped fresh thyme
• 2 tablespoons extra virgin olive oil
• Salt and pepper
• Fennel butter
• 2 teaspoons fennel seeds
• 125g (4oz) butter, softened
• 1 tablespoon chopped fresh parsley
• 2 teaspoons lemon juice
Method:-
Wash and dry the trout inside and out and using a sharp knife make several slashes on each side. Mix
together the thyme leaves, oil and some salt and pepper and rub over the fish making sure the
flavourings are pressed well into the slashes.
Meanwhile, make the butter. Toast the fennel seeds in a dry frying pan until fragrant. Cool slightly
and grind to a fine powder in a spice mill or pestle and mortar. Beat into the butter with the parsley,
lemon juice and some pepper. Roll into sausage shapes using clingfilm. Chill until required.
Brush the fish with a little extra oil and cook on a hot barbecue for 3-4 minutes each side until
charred and cooked through. Rest for five minutes and serve with slices of the fennel butter.
