Venison Burger

Pop the venison mince into a mixing bowl and season well with salt and pepper. Add the panko breadcrumbs, remaining dried oregano and half the cider and horseradish mustard. Measure out and add in the water (see ingredients for amount) and use your hands to combine well. Shape into 1cm thick burger patties (1 per person) and keep to one side. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.

Thinly slice half the tomato and keep to one side. Chop the remaining tomato into 1cm chunks and pop into a large bowl. Trim the end from the baby gem, remove a couple of leaves for each burger and keep to one side. Chop the remaining baby gem into chunks. Add these to the bowl with the tomato chunks - we will dress the salad later.

Heat a splash of oil in a large frying pan over medium-high heat. When the oil is hot, add the burgers and fry until browned, 2 mins on each side. Lower the heat to medium and cook for another 4-5 mins on each side. IMPORTANT: The burger is cooked when it is no longer pink in the middle.

Meanwhile, slice the burger buns in half. In a small bowl, mix the remaining cider and horseradish mustard with the olive oil (see ingredients for amount). Add a splash of water to loosen it up and keep to one side. When the burgers are cooked, transfer to a plate, cover with foil and leave to rest for a few mins. Wipe the pan clean and return to high heat. Toast the burger buns in the pan (cut side down) until golden, 1-2 mins.