Hexton Venison Burgers, Roasted Vine Tomatoes, Sweet Potato Wedges and Mrs Middleton’s Garlic Mayonnaise - Hexton Manor Estate

Cooking time: Approx 25 mins

Ingredients

Serves 4

  • Venison patties (we use Hexton venison, prepared by the local butcher)
  • Sweet potatoes, cut into wedges
  • Vine tomatoes
  • Burger buns
  • Locally grown and cold-pressed Mrs Middleton’s rapeseed oil and Mrs Middleton’s garlic mayonnaise

Venison is a leaner alternative to beef, with less fat and fewer calories. Venison is a good source of many vitamins and minerals including riboflavin, niacin and iron as well as important amino acids.

Locally grown and cold-pressed rapeseed oil is high in omega oils and vitamin E, and low in saturated fats.

Mrs Middleton’s award-winning rapeseed oil is produced from the highest quality seed which is grown on the family farm in Bedfordshire, neighbouring Hexton Estate.

Visit: Mrs Middleton’s Rapeseed Oil

1. Preheat oven to 200C/400F.

Season the sweet potato wedges with Mrs Middleton’s cold-pressed rapeseed oil, salt and freshly ground pepper.

Roast for 20 minutes until lightly browned.

2. Season vine tomatoes in the rapeseed oil, salt and fresh pepper. Roast for 10-12 minutes at 200C/400F.

3. BBQ venison burgers for 5-10 minutes depending on thickness (they tend to cook quicker than beef burgers because the meat is leaner).

Serve on a bun with a slice of gem lettuce, the roasted tomatoes, sweet potato wedges and Mrs Middleton’s garlic mayonnaise.

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