Venison burger with Yorkshire Blue Cheese and shallots

Method:

Place the venison mince in a bowl and season well with salt and freshly ground black pepper. Gently combine the seasoned mince with the cream, parsley and juniper berries. Shape the mixture into 4 burgers and make a slight indentation in the top with your fingers. Divide the cheese into 4 and shape into a ball and then flatten slightly.  Place the cheese into the centre of the burger and pull the meat back over the top to cover and seal in the cheese. Peel and thinly slice the shallots into rings, heat olive oil in a pan and fry the shallots until crispy. Preheat a lightly oiled griddle pan, grill or BBQ until hot and sear the burgers.  Continue to cook until the meat is cooked through turning occasionally (approximately 10 -12 minutes) Place the Burgers in lightly toasted bread rolls, top with the shallots and serve with salad.