Ingredients: 1 pound Venison, 1/2 pound boneless beef shortrib, 4 oz pork fat and 1 tbsp salt and pepper
Method: Grind all together then portion into 5 1/2 oz portions and chill for one hour. Season with salt and pepper. In cast iron, heat grapeseed oil until smokey and cook the patty until a crust forms. Around the 3 minute mark, flip and top with cheese. Cook for another 3 minutes. Serve with tomato, watercress, pickled red onion, brussels sprout mayo, toasted potato bun.