Woodburn Venison Burgers with Corn & Black Bean Salad and Tortillas.
1 pack Woodburn Venison Burgers
400g black beans or red kidney beans, washed
200g cherry tomatoes, halved
2 corn cobs
1 avocado, chopped
1 long red chilli, seeds removed and finely chopped
1 small red onion, halved and finely sliced
1 tsp cumin
Finely grated zest and juice of 2 limes
1 tbsp red vinegar
1/4 cup olive oil
2 tbsp chopped coriander
4 flour tortillas
Sour cream to serve
Place corn on grill or BBQ over high heat, turn frequently for 8-10 mins or until lightly charred. Add the lime halves and cook upside down for 1-2 mins.
Slice the kernels off the cobs and place in a bowl with beans, avocado, tomato and onion. Set aside.
Just before dressing, toss coriander and chilli through salad with dressing.
In a small bowl combine cumin, lime, vinegar and oil. Season and pour over salad.
Preheat BBQ to medium heat, grill burgers 5 min each side. At the same time line up 4 tortillas on the hotplate and cook until golden on the base (approx. 2 mins), then flip.
Cover half of each tortilla with salad and place burger on top, fold in half and serve with sour cream and lime halves.
Buy Woodburn Venison Burgers here.
Woodburn Venison Meatballs with Rocket & Chickpea Salad and Chimichurri Sauce
Woodburn Venison Meatball Pack
2 1/2 tbsp dukkah
2 tsp lemon juice
2 cloves garlic, minced
2 tbsp water
1 tbsp red wine vinegar
1 1/2 tbsp olive oil
120g baby rocket leaves
To Make Chimichurri Sauce
Add parsley, oregano and remaining ingredients in to blender and pulse in to chunky paste.
Thread 3 meatballs on to wooden skewer (pre-soak skewers for 30 min).
Press skewers in to dukkah to coat.
Place chickpeas and rocket in to bowl, drizzle with half of Chimichurri sauce and toss.
Pre heat BBQ to medium heat.
Cook for 10-15 mins turning once.
Serve with salad and drizzle with remaining sauce.
Buy Woodburn Venison Meatballs here.