Fantastic Lincs Wild Venison Burgers

From Mill Farm Shop Nr Bourne

Ingredients

15Kg Meat (13kg Venison, 2kg Fat Pork)
200gms Salt
40gms pepper
30gms Sage
20gms Thyme

Method

Dice mince and mix the meat. Thoroughly mix in seasoning, Mince again and weigh into 110gm portions, press out into burger shapes and freeze immediately. Cook from frozen.

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