Last updated 19:23, Thursday, 06 November 2008

VENISON has been a really popular selling meat at the restaurant.

In fact, we would go as far to say it is our most popular – even surpassing steak – which just goes to prove that we West Cumbrians are an experimental lot.

Here it is in a cheaper and more approachable version – perhaps the kids might even give it a go.

We have used a combination of two minces here. The venison is an extremely lean meat (approximately five per cent fat) which can result in a very dry burger. The pork has a higher fat content (roughly 15 per cent) to remedy the problem and the pancetta helps too by lending its fat content and of course its lovely flavour.

The beetroot is optional but will make the burgers moister with its water content and is an unusual way to utilise this under used vegetable.

Olive oil

200g venison mince

100g pork mince

½ fine diced, red onion

1 chopped clove of garlic

50ml red wine

Splash of Worcestershire sauce

Sage leaves

Salt and pepper

4 slices of pancetta (or smoked bacon)

½ grated raw beetroot (optional) try it you might like it

In a frying pan add a splash of olive oil and heat

Now add the onion, garlic and beetroot if you are using; sweat for about five minutes on a medium heat.

Now add the wine, Worcestershire sauce and sage. Reduce until all the liquid has been absorbed. Set aside to cool.

In a large bowl combine the two minces with the cooled onion mix, season with salt and pepper, mix thoroughly.

At this point the only way to check whether the burger mix is correctly seasoned is to cook a tiny piece in a pan and taste, correct if necessary.

Now shape the mixture into two burgers. Make sure you work them well (in a sort of kneading action) so that they don’t fall apart.

Lay two pieces of pancetta in a cross on your board, add a few small sage leaves on top of the pancetta slices where they cross then place the burger on and wrap in a parcel.

Add a splash of oil to a frying pan over a medium heat. Place the burgers in the pan presentation side down (this is the side that has the sage leaves under the pancetta) and cook for two or three minutes, pressing lightly to seal.

Now turn the burgers over and cook for a further four to five minutes on a gentle heat, checking that the burgers are not burning. Do not over cook the burgers.

Olive oil

1½ red onions

125ml red wine

100ml granulated sugar

Zest and juice of one orange

10 juniper berries

1 bay leaf

Salt and pepper

Add the olive oil to a saucepan and heat over a high flame.

Add the onions, juniper and bay leaf to the pan and fry until golden brown (approximately five minutes).

Now lower the heat slightly and add the sugar stirring until dissolved.

Add the zest and juice of orange and red wine.

Reduce until it is a sticky syrupy consistency (approximately 20 minutes). Do not over reduce or it will burn and become acrid. It will become thicker as it cools.

Large Maris Piper potatoes

Salt

Peel the potatoes and cut into chunky chips (approximately 2cm square by 8cm long). Once cut, rinse thoroughly under running water.

Drain the potatoes and place into a deep fat fryer with the temperature set at 110 degrees for 15-20 minutes until soft but with very little colour.

Once soft, remove from the fryer and drain on kitchen paper.

Turn the fryer up to 190 degrees.

The chips will only take two to three minutes to cook so drop them in the fryer just before you are ready to serve your dish. They should be golden brown and crispy on the outside and lovely, fluffy and soft on the inside.

Season with salt and serve.

This dish is great served with a salad made from watercress and finely diced avocado topped with a little crumbled Roquefort cheese.