Ground Venison Créponette with Arugula & Pecorino Salad

Hand-formed wild venison patties are seared golden and basted in thyme butter, then paired with a sharp, lemony arugula salad finished with shaved Pecorino. It's lean meets luxe-herbaceous, savory, sweet, and bitter all in one bite.

Why You'll Love Ground Venison Créponette with Arugula & Pecorino Salad

It delivers bold, balanced flavor in under 40 minutes-rich thyme-basted venison, sweet apricot, and a bitter-bright salad come together with zero fuss and maximum payoff.

Tips and Tricks

• Don't overmix the venison-use gentle hands to keep the texture tender.
• Use a spoon to continuously baste the patties, tilting the pan toward you to gather the butter.
• Chill the patties before searing to help them hold shape and develop better crust.

Variations

• Swap ground venison for ground lamb or bison for a deeper, richer flavor.
• Replace dried apricots with golden raisins or tart cherries for different sweet profiles.
• Add a pinch of chili flakes to the salad dressing for subtle heat.

Substitutions

• Substitute lamb or beef if venison is unavailable.
• Dried cherries or golden raisins can replace apricots.
• Parmesan may be used in place of Pecorino Romano.

Best served with

• Serve these thyme-basted créponnettes alongside grilled sourdough or roasted root vegetables to soak up the pan sauce, with a glass of chilled Lambrusco or Sangiovese to echo the rich-meets-bright profile. Add quick-pickled onions or charred lemon wedges to bring sharp contrast and cut through the savory depth.

How to Store Leftovers

• Store leftover patties in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a touch of butter to restore moisture. Salad is best eaten fresh and should not be stored once dressed.

Common Questions

Ground Venison Créponette with Arugula & Pecorino Salad

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Hand-formed wild venison patties are seared golden and basted in thyme butter, then paired with a sharp, lemony arugula salad finished with shaved Pecorino. It's lean meets luxe: herbaceous, savory, sweet, and bitter all in one bite.

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Prep Time 25 minutes mins

Cook Time 10 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Dinner, Main Course

Cuisine: American

Calories: 783

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Venison Mix

• 1 lb Maui Nui ground venison
• 2 tablespoon mayonnaise
• ¼ cup dried apricots finely chopped
• 2 cloves garlic grated
• 1 tablespoon fresh sage finely chopped
• 1 teaspoon smoked paprika
• 1½ teaspoon kosher salt
• ½ teaspoon black pepper

To Cook & Baste

• 1 tablespoon neutral oil
• 3 tablespoon butter
• 2 cloves garlic smashed
• 3 sprigs fresh thyme

Arugula & Pecorino Salad

• 2 cups arugula loosely packed
• 3 tablespoon Pecorino Romano shaved
• 1 tablespoon lemon juice
• 2 tablespoon extra virgin olive oil
• Flaky salt to finish

Equipment

• Mixing bowl
• Salad tongs
• Mixing bowl for salad
• Plate or tray
• Spatula or tongs
• Skillet
• Chefs knife

Method

 

Make the Mix

1. In a large bowl, combine the ground venison and mayonnaise. Mix well until incorporated. Add the chopped apricots, grated garlic, sage, smoked paprika, kosher salt, and black pepper. Mix gently until just combined. Shape into 4 oval patties, each about ¾-inch thick. Place patties on a plate or tray and chill for 10 minutes to firm.

Sear & Baste

1. Heat neutral oil in a skillet over medium-high heat. Add patties and sear for 3-4 minutes on one side until golden brown. Flip, reduce heat to medium, and add butter, smashed garlic cloves, and thyme sprigs to the skillet. Tilt the pan and baste continuously with the foaming butter for 2-3 minutes until the patties are fully cooked through and glazed with herb butter.

Make the Salad

1. In a mixing bowl, toss arugula with lemon juice, extra virgin olive oil, and a pinch of flaky salt. Just before serving, top with shaved Pecorino Romano.

Nutrition

Calories: 783kcalCarbohydrates: 66gProtein: 10gFat: 55gSaturated Fat: 11gPolyunsaturated Fat: 16gMonounsaturated Fat: 27gTrans Fat: 0.2gCholesterol: 27mgSodium: 5350mgPotassium: 700mgFiber: 5gSugar: 38gVitamin A: 3188IUVitamin C: 16mgCalcium: 407mgIron: 4mg

Notes

Storage: cover and refrigerate for up to 3 days. Reheat the patties gently in a skillet; the salad is best dressed fresh.

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