How the Wheelhouse prepares venison burgers with redcurrant relish

Venison brings a deeper, more seasonal flavour than beef, while redcurrants add a bright, gently tart counterpoint. At The Wheelhouse, part of Townhouse Restaurants and situated beside the Falkirk Wheel in Falkirk, Scotland, the two are brought together in a burger designed for the restaurant’s all-day menu: substantial enough for lunch, polished enough for a special occasion and approachable for families visiting the area after a day at the wheel.

For Australian guests, the idea sits comfortably within a familiar food culture. Melbourne’s specialty burger bars and Canberra’s modern pub kitchens have made carefully built patties mainstream, while diners know the premium-beef benchmark through MSA grading. Our meat is different, but the expectation is similar: a clearly seasoned exterior, a tender centre and proper handling. Australian menus measure portions in grams and temperatures in Celsius, so the details translate easily, whether the plate is ordered at brunch, lunch or during an arvo break.

Starting with well-handled venison

We begin with chilled, traceable venison and treat the butchery as the first stage of flavour. Sinew and excess loose fat are trimmed away, while a measured amount of natural fat is retained to keep the finished patty succulent. Venison is lean, so removing everything indiscriminately would leave a dry burger. Working in small, controlled batches also gives the kitchen a consistent texture from one service to the next.

After preparation, the meat stays refrigerated and is moved through the kitchen in line with food-safety procedures, rather than being left to warm while orders accumulate. Seasonal game can vary in flavour and texture, which is why tasting and adjusting the seasoning matters more than following a rigid recipe. The same exacting approach carries into breakfast, including our smoked salmon breakfast, where careful handling protects a delicate ingredient from the first stage of preparation.

Reliable sourcing is only part of the process. Each batch is checked for condition, temperature and use-by information, then stored separately from other preparation. Clear labelling helps the team rotate stock correctly and prevents older meat from being used simply because it has remained in the fridge. It is a less visible part of burger preparation, but it protects flavour and consistency from service to service.

Shaping and seasoning the patty

Once trimmed, the venison is chopped rather than blasted in a food processor, preserving some texture while producing a mixture fine enough to bind as a patty. We work it by hand with a little salt, cracked black pepper and a restrained amount of seasoning. The aim is to let the character of the meat remain present, not to disguise it beneath a heavy coating of herbs or sauce.

The mixture is portioned into generous, loosely shaped patties and pressed just enough to hold together. They are kept cold until the grill is ready, then seasoned again immediately before cooking. This gives the exterior time to form a proper crust without allowing the centre to lose the moisture that makes lean venison worth ordering. The bun is warmed and lightly toasted, ready for the patty at the moment it leaves the grill.

Doneness needs particular care. Although many Australians enjoy steak served pink, chopped venison must be cooked through to the kitchen’s safe temperature and checked before service. Resting it briefly after grilling allows the juices to settle, making the burger easier to eat. A venison burger that tastes earthy and tender should never come with a raw centre, so the usual steak preference is not a suitable guide here.

Making the redcurrant relish

The relish starts with fresh redcurrants that are checked, washed and dried thoroughly. Each stalk is removed, and the berries are left whole until cooking. Their translucent skins and sharp acidity make them a natural partner for game, but they also burn quickly, so preparation uses gentle heat and constant attention rather than a high, fast boil.

Small batches are cooked with finely chopped shallot, a little brown sugar and cider vinegar. The sugar softens the fruit’s natural sharpness, while the vinegar keeps the result bright enough to cut through the richness of the meat. We simmer until the berries begin to collapse and the mixture becomes glossy and spoonable, then stop before it turns into a heavy jam.

Once cooled, the relish is checked for balance and kept refrigerated in a covered, labelled container. It is used in small quantities, both for consistency and to preserve the fresh fruit character. Spooning it onto a hot patty releases its aroma, so the relish is added close to service rather than spread across every bun in advance.

Grilling and building the burger

The patty is grilled over a hot, well-seasoned surface until the outside is deeply browned and crisp. It is turned once, with the cooking time adjusted by thickness, then rested briefly. The warm bun receives the patty, a generous but controlled layer of redcurrant relish and a simple fresh finish. Nothing extra is needed to make the central flavours work; the meat, fruit and texture should remain easy to identify.

Venison is rich in flavour but lighter than beef, so the plate works well with crisp chips, a clean salad or another straightforward side. A dry red wine can suit the savoury character, while sparkling water or one of our cocktails balances the fruit’s acidity. For larger tables and event service, temperature and batch timing matter just as much; our guide to buffet-style catering explains how hot food is managed so it reaches guests at its best.

The burger should arrive hot, with the relish still visibly jewel-like rather than dried into the bun. Simple accompaniments allow the plate to feel generous without becoming crowded, a useful approach when diners want to taste the quality of the venison for themselves.

Getting the most from each bite

The burger rewards a few straightforward choices, especially for anyone trying venison for the first time.

• Taste the first bite as served: the hot patty, tart relish and toasted bun are designed to be understood together rather than judged separately.
• Keep the accompaniments light at first. A crisp side gives contrast to the tender meat without competing with the relish’s fruitiness.
• If you prefer a less intense experience, eat the patty and bun first, then add the relish in smaller bites; this makes the game flavour easier to appreciate.
• Build a full visit around it. Friday steak night, Sunday roast and Champagne afternoon tea each offer a different reason to reserve a table, while children have their own menu choices.

The relish is a counterpoint, not a novelty. A spoonful adds brightness and texture, but the patty should still taste distinctly of venison. If the result looks a bit special on the plate, that is precisely the point: seasonal meat, careful grilling and fruit cooked with restraint come together in a burger that feels modern without becoming fussy.

Make the Wheelhouse part of your Falkirk visit

Plan a visit to The Wheelhouse for breakfast, brunch, lunch or an evening meal, then use the Falkirk Wheel as the natural anchor for your day. The restaurant and bar sit right beside the attraction, making it easy to move from outdoor sightseeing to a warm meal or a drink. Tables suit a quick family break, a catch-up with friends or a celebration that calls for Champagne afternoon tea.

Regular visitors can join the loyalty programme and keep returning to a kitchen they know, while gift cards and experience vouchers make an easier choice for birthdays and outings. Reserve a table, arrive hungry and give the venison burger with redcurrant relish a place at the centre of your Falkirk itinerary.