Two recipes to whet the appetite ahead of the return of game season
Makes: Cooking time: 30 mins 40g sage and onion stuffing mix
300g lean minced venison
100g lean minced pork Fresh rosemary leaves,
1 tbsp, finely chopped, or 1 tsp dried rosemary
1 large egg, yolk only
2 tsp olive oil
50g carrot, peeled and grated
25g leek, thinly sliced
4 burger buns, toasted
40g baby kale leaves
Soak stuffing mix in 4 tablespoons of boiling water for 5 minutes.
Put venison, pork, stuffing, rosemary and seasoning in a bowl. Add egg yolk and mix until thoroughly combined. Divide into four equal portions and form into burger shapes about 10cm (4in) in diameter.
Heat a large frying pan until hot and brush with oil. Add burgers and cook over a medium heat for 7–8 minutes on each side until cooked through.
Mix carrot and leek into coleslaw. Serve burgers in buns with baby kale and coleslaw.
Tip: Use lean minced beef as an alternative to venison.