Ingredients
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
Method
Make the Mix
- 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
- 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
- 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.