Recipe of Any-night-of-the-week Homemade Venison Burger Buttered Cabbage Curried Cauliflower Chilli Cranberry Sauce(Jar)

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, homemade venison burger buttered cabbage curried cauliflower chilli cranberry sauce(jar). One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Homemade Venison Burger Buttered Cabbage Curried Cauliflower Chilli Cranberry Sauce(Jar) is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Homemade Venison Burger Buttered Cabbage Curried Cauliflower Chilli Cranberry Sauce(Jar) is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have homemade venison burger buttered cabbage curried cauliflower chilli cranberry sauce(jar) using 17 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Homemade Venison Burger

Buttered Cabbage Curried Cauliflower Chilli Cranberry Sauce(Jar):

1. Take 500 gm lean Venison mince
2. Take 1 tsp Garlic powder
3. Make ready 1 tsp dried thyme
4. Take 1 tsp onion powder
5. Take S&P
6. Prepare 1 slice Mozzarella cheese
7. Make ready 2 slices cheddar cheese
8. Take 1 cauliflower
9. Prepare 1 cumin
10. Make ready 1 tsp thyme
11. Get 1 tsp turmeric
12. Get 1 tsp coriander seeds
13. Get 1 tsp curry powder of choice (madras)
14. Take Lemon Olive oil
15. Prepare 1 cabbage
16. Take Butter
17. Make ready 1 tsp Cranberry Chilli jam

Instructions to make Homemade Venison Burger

Buttered Cabbage Curried Cauliflower Chilli Cranberry Sauce(Jar):

1. Mix all ingredients from first section to make the venison pate. Form the burger shape
2. Prep Cauliflower & mix with curry ingredients. Roast for 30mins
3. Prep cabbage & sauté for 10/15 mins till tender
4. Pan fry burgers 10 mins on each side. Add cheese & cover. Cook till melted
5. Serve with Cranberry jam

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