by NRA Blog Staff - Friday, February 3, 2017
350-400g coarsely minced venison, including 20 per cent beef fat
10 mini burger buns
Salt and freshly ground black pepper
10tsp redcurrant jelly
A little vegetable or corn oil for brushing
1. Mold the coarsely minced venison into patties which are slightly larger than the buns; you can do this by hand or alternatively by pressing the meat into a pastry cutter.
2. Lightly oil a ribbed griddle or heavy frying pan, season the burgers and cook for about 2 minutes on each side, keeping them medium rare.
3. Halve the buns and sandwich together with the burgers with a little redcurrant jelly on each.