Venison burger
Ingredients
Serves 6
2tbsp olive oil 1 onion, finely chopped 2 x 270g packs venison steak 100g pork belly, rind removed 6 fresh sage leaves 1tbsp tomato ketchup 1tbsp Worcestershire sauce Salt and freshly ground pepper 6 burger buns
Method
Heat 1tbsp of oil in a frying pan over a medium heat. Fry the onions until they’re translucent. Dice the venison and chop the pork belly very finely.
Put the venison, pork belly, sage, ketchup, Worcestershire sauce, cooked onions, salt and pepper in a food processor and mix. Don’t overdo it the mixture should have a coarse texture. Wipe the onion frying pan with kitchen paper and put it back on to the heat.
Divide the venison mixture into six and, with wet hands, shape it into burgers about 8cm in diameter and 2cm thick. Add 1tbsp of oil to the pan and fry the burgers for 3–4 minutes each side. They should be cooked through and a little charred on the outside.
Leave them in the pan with the heat off while you split and toast the buns. Pop each burger on a bun and serve with classic burger side dishes, such as coleslaw and gherkins.
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The UK gets its first ‘European stork village’ — and it's in West SussexAlthough the mortality rate among white storks can be up to 90%, the future looks rosy for breeding pairs in southern England.
