Traditional Cardigan Venison Burgers

Mix minced venison with finely chopped shallots and fresh rosemary. Stir in a spoonful of redcurrant jelly and a few breadcrumbs.

Form into thick patties and season well.

Grill or pan-fry exactly how you like them (venison is best slightly pink).

Serve in a toasted brioche bun with a layer of redcurrant jelly and some peppery rocket.

A gourmet game burger from the Cardigan coast.