Supermarkets sometimes sell minced venison. Alternatively you can ask your butcher to mince it for you, or do it yourself in a food processor. I think it is better than beef for making hamburgers. As it is so lacking in fat, it is best for quickly fried, well-seasoned or spiced hamburgers or meatballs, which should still be pink and juicy in the middle. These burgers are ideal for a picnic where you can make a fire or have a portable barbecue. You won’t need plates because you can put the burgers between buns and just serve them with a bowl of cherry tomatoes and maybe a salad leaf or two.
Put the venison, horseradish sauce, capers and chilli powder into a bowl and season with salt. Mix well with a wooden spoon. Using wet hands, divide the mixture into 4 and pat into burgers about
© 1997 Josceline Dimbleby. All rights reserved.