Ingredients
1 Onion, roughly chopped
2 Garlic Cloves, roughly chopped
400g/14oz Venison Steak, diced
75g/3oz Streaky Bacon, rind removed and roughly chopped
1 teasp Juniper Berries
1 teasp Ground Bay Leaves
1 tbsp Tomato Ketchup
1 tbsp Worcestershire Sauce
Salt and freshly ground pepper
Vegetable oil
Instructions
1. Place all the ingredients apart from the oil, in a food processor and process to a coarse mince being careful not to over process as it shouldn’t be too smooth.
2. Divide the mixture into 4 parts and using wet hands, shape into burgers a little less than 2.5cm/1-inch thick.
3. Heat a large frying pan to hot. Brush the burgers on one side with the oil then place oiled side down in the hot frying pan and cook for 5 minutes.
4. Brush the up facing side of the burgers with a little more oil then turn and continue to cook for a further 5 minutes or until cooked through.
Can also be cooked on the barbecue over medium/hot coals for the same length of time.
1 Onion, roughly chopped
2 Garlic Cloves, roughly chopped
400g/14oz Venison Steak, diced
75g/3oz Streaky Bacon, rind removed and roughly chopped
1 teasp Juniper Berries
1 teasp Ground Bay Leaves
1 tbsp Tomato Ketchup
1 tbsp Worcestershire Sauce
Salt and freshly ground pepper
Vegetable oil
Instructions
1. Place all the ingredients apart from the oil, in a food processor and process to a coarse mince being careful not to over process as it shouldn’t be too smooth.
2. Divide the mixture into 4 parts and using wet hands, shape into burgers a little less than 2.5cm/1-inch thick.
3. Heat a large frying pan to hot. Brush the burgers on one side with the oil then place oiled side down in the hot frying pan and cook for 5 minutes.
4. Brush the up facing side of the burgers with a little more oil then turn and continue to cook for a further 5 minutes or until cooked through.
Can also be cooked on the barbecue over medium/hot coals for the same length of time.