Temple Farm Pheasant Burgers

Ingredients

9.5kg pheasant meat
2.5kg pork belly fat
1kg onions, finely chopped
100g garlic, finely chopped
660g redcurrant jelly
340g Weschenfelder Direct
venison/game seasoning mix

Rockley, Wiltshire

This is the famous Temple Farm burger, enjoyed over the years by numerous guns, beaters and others. Kat and Phil make these in batches and freeze: the quantities listed are for 130 burgers. Calculators are permitted.

Mix the redcurrant jelly with 900ml of water to a smooth paste. Prep and pass all the meat through the mincer once. Mix all the ingredients together thoroughly and shape into burgers.

Job done.