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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: The Adirondack Venison Company
Servings: 8
1 cup white wine
1 cup chicken stock
3 shallots, chopped very fine
1 cup unsalted butter
1 handful of fresh parsley, chopped
2 pounds venison burger
1 teaspoon chervil
Salt and pepper
1 teaspoon tarragon
In a small saucepan combine the wine, shallots, parsley, chervil, and tarragon and bring to a boil. Reduce heat and simmer very slowly until the liquid is reduced by half. Add the stock and continue to reduce until about half a cup of liquid is left. Whip the butter until soft and add the cooled wine and stock mixture. Season with salt and pepper and wrap in plastic wrap, shaping it into a log. Refrigerate at least one hour or overnight. Form venison burger into patties and cook rare over a charcoal grill. Slice several pats of the butter for each burger and serve on top.