Ingredients

3 lbs of diced venison, with all fat and gristle removed
1 lb port sausage meat (Sainsbury’s “Butchers choice” is especially good)
1 level teaspoon mixed herbs
1 heaped teaspoon crushed chilli flakes
1 level teaspoon Garam Marsala
Juice of half a lemon
2 large onions, roughly chopped
1 packet of Schwarz Peppered Beef Casserole mixture

Method

Place the venison, sausage meat and onions in a large bowl and mix well
Mix the Peppered Beef Casserole mixture, the Garam Marsala, the mixed herbs and the chilli flakes with the lemon juice and 150 ml of water.  Add this to the mixture in the bowl, and mix well again. 

Mince the mixture, using either a conventional mincer, or a kitchen multicuve machine, preferably the latter.  Form into burgers.

Enjoy!

 

Courtesy of Tony Nash, Norwich