The Coniston Pheasant Burger Served with Redcurrant Jelly, Burger Relish & Salad Garnish

Main courseServes 2

Pre-Heat the oven to 190°C Finely chop the shallot, garlic & thyme Mix together the pheasant and sausage meat, and add the shallot mix Now shape your pheasant mix into 2 burgers either by hand or using a burger press Heat up 1 tablespoon of oil in a frying pan, and carefully place the burgers into the pan Turn the burgers after one minute, and then add to the pan the bacon and red onions After one more minute place the pan in the oven, and cook for 5 minutes Once cooked, warm the baps in the oven for 30 seconds Butter the baps, and place the burgers inside the bread along with the red onions and bacon Add a side salad garnish and some redcurrant jelly, and your meal is ready to be served!


2 Pheasant Breasts Minced
2oz Sausage Meat
1 Medium Shallot
1 Sprig of Thyme
½ Garlic Clove
2 Floured Baps
2 Rashes of Smoked Bacon
1 Sliced Red Onion
Salad for Garnish
Redcurrant Jelly
Burger Relish