To me venison is the champion of all meats: rich in protein and key nutrients. Here I’ve used it in an epic burger.

Venison burger

Burger

• 600g venison mince
• 300g pork sausage meat
• 1 small red onion, finely chopped
• 2 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 30g parsley, chopped
• 1 tsp fine sea salt (2 tbsp oil for cooking)

Béarnaise mayo

• 1 tsp white cider vinegar
• 1 small shallot, peeled and finely diced
• 1 tsp Dijon mustard
• 4 tbsp mayonnaise
• 10g tarragon leaves, finely chopped

Five-ring salad dressing

• 1 large clove garlic, peeled and crushed with a little salt
• 2 tbsp lemon juice
• 3 tbsp raspberry vinegar
• 5 tbsp extra virgin olive oil
• 10g parsley, chopped
• 10g basil, chopped

Five-ring salad

• 1 aubergine, sliced into ¾cm-thick rounds
• 1 green courgette, cut into ¾cm-thick rounds
• 1 yellow pepper, cut into ¾cm-thick rounds and any seeds removed
• 2 medium red tomatoes, cut into ¾cm-thick rounds
• 8 blue pansies or 1 tbsp edible blue flowers – cornflowers, for example

To serve

• 6 brioche buns
• A handful of lettuce

Method

Burger

• Mix all the ingredients in a bowl with a few twists of freshly ground black pepper.
• Fry off a small test patty to check the seasoning. Form the rest into six burgers.

Béarnaise mayonnaise

Combine all the ingredients in a bowl, cover and keep cool.

Five-ring salad dressing

In a large bowl add a pinch of seasoning then whisk together the garlic, lemon juice and vinegar. Mix in the oil and the herbs.

Five-ring salad

• Using a griddle pan or barbecue, grill the aubergines, courgettes and peppers both sides on a medium heat until lightly charred and slightly softened.
• Add straight into the dressing and toss.
• Mix in the tomatoes just before serving and check the seasoning. Serve with the pansies on top.

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