VENISON BURGERS

Venison flank has a higher fat content than other parts, making it ideal for burgers. Bone marrow brings a rich hit.

Serves 4

FOR THE BURGERS

1 TBSP OLIVE OIL

1 ONION, PEELED AND FINELY CHOPPED

800G MINCED VENISON, PREFERABLY SHOULDER AND FLANK 80G BONE MARROW (AVAILABLE AT ETHICALBUTCHER.CO.UK) 4 TSP GROUND IVY (AVAILABLE YEAR AROUND), FINELY CHOPPED 4 SLICES OF CHEDDAR CHEESE

TO SERVE

4 BRIOCHE BURGER BUNS

2 TOMATOES, SLICED, AND A FEW LETTUCE LEAVES

1 RED ONION, PEELED AND SLICED INTO RINGS

2-3 PICKLES, SLICED LENGTHWAYS

4 TBSP HORSERADISH SAUCE AND 8 TBSP GARLIC MAYO

1 Heat the oil in a small frying pan over a medium heat, add the onion, cover and cook, stirring occasionally, for 10-15 minutes until softened and translucent. Set aside to cool completely.

2 Pass the minced venison and bone marrow through a mincer, using a coarse plate, so that the marrow is well broken up. Put it in a bowl. Add the onion and ground ivy to the mince and mix thoroughly.

3 Divide the mince mixture into four equal 220g portions. Using your hands, shape each one into a ball, then flatten into a 2.5cm-thick burger. Put on a plate and season with a little salt.

4 Heat a heavy frying pan over a high heat. Put in the burgers and cook for 4-5 minutes until a solid crust starts to develop, then flip them over.

5 Once flipped, immediately put the Cheddar slices on top. If possible, cover the pan with a lid to help melt the cheese and cook for a further 3-4 minutes. 6 Meanwhile, toast the buns by the fire or in a pan.

7 Once cooked, build your burgers as preferred.

EXTRACTED FROM Hunter Gather Cook Handbook by Nick Weston (GMC Publications, £14.99).