– 500ml Buckfast Tonic Wine
– pinch of salt
– 500gr minced venison
– 250gr minced shoulder of pork
– ½ teaspoon fresh milled black pepper
– 1 level teaspoon sea salt
– 2 juniper berries, crushed and finely chopped
Put the Buckfast into a saucepan with the pinch of salt and set over a high heat – bring to the boil – reduce heat to a simmer and cook for approximately 20 – 25 minutes until you are left with about 125ml of reduced Buckfast. Leave to cool completely.
In a bowl mix the meats with the pepper, salt and juniper. Add 60ml (4 tablespoons) of the reduced, cooled, Buckfast, mix well and form into four equal sized burgers.
Cook on the barbecue or in a shallow non stick pan with a dribble of vegetable oil for about 4/5 mins each side over a moderate heat – 1 minute before the end of the cooking time brush over the remaining Buckfast (glaze).
Dress in a toasted bun with salad leaves, sliced tomatoes and top with or without a slice of mild blue cheese and a juicy pickle.
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