This morning after two pressos, writing a contact report for a new Bush Branding & Marketing client, I opened with great excitement an email newsletter from the River Cottage. Thanks Hugh. Great stuff in your April edition. In about 5 seconds I was drawn to the recipe below. It made me want to go to Porter Lake and grab some Venison (that would be a Deer) from the Learn’s freezer and head out to their farms workshop (which has a butcher shop at the back of it) to make up these yummy burgers.
Topline for the recipe is below with a picture and pdf for your cookbooks.
Minced venison shoulder, combined with some pork to keep it succulent, makes a mean burger. If you have a mincer, choose the meat yourself and put it through the medium (4-5mm) plate. If you don