Scottish Venison & Redcurrant Burger

Mix minced wild Scottish venison with finely chopped onions, thyme, and a tablespoon of redcurrant jelly.

Form into thick patties (venison is lean, so don't overcook).

Grill or pan-fry the burgers for 3-4 minutes per side for medium-rare.

Toast brioche buns and spread with a little mayo or mustard.

Top the burger with an extra dollop of redcurrant jelly and some fresh rocket.

Serve with thick-cut chips and slaw.