Sesame coated Venison Patties with spiced plum sauce

This one’s for the BBQ and won’t take you long to prepare


500gm venison mince
1 cup fresh breadcrumbs
1 crisp green apple, peeled and cored
2 cloves peeled garlic
1 tsp chopped fresh thyme
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh mint
¼ tsp chilli powder
½ tsp nutmeg
½ tsp allspice
1 Tbsp dijon mustard
2 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
1 egg
salt & pepper to taste
sesame seeds to coat

To serve:

1 Cup natural yoghurt (thin with a little water if too thick)
2 Tbsp finely chopped fresh mint

Spiced Plum sauce


Put the breadcrumbs, apple pieces, garlic and herbs into food processor and pulse to process until finely chopped. Add the remaining ingredients except sesame seeds, and pulse again to mix. Shape into rounds. Coat with sesame seeds.
Brush BBQ plate or fry pan with olive oil and cook over medium heat till browned on both sides and cooked through, but not dry.

Serve with minted yoghurt and a spiced plum sauce, accompanied by a tabbouleh, couscous or potato salad – and a glass of TOSQ Pinot Noir!

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