For the venison burgers
400g/14¼oz venison mince
100g/3½oz pancetta, finely diced
salt and freshly ground black pepper
2 tbsp olive oil
Gluten free buns
Large tomatoes - sliced
Curly leaf lettuce
For the venison burgers, place the venison mince in a large bowl and add the diced pancetta.
Season with salt and freshly ground black pepper.
Using your hands, shape the mince into 12 balls and press down into burger shapes.
Heat the oil in a large frying pan, fry the venison burgers and cook for three minutes on each side (for medium), or until cooked through.
Serve the venison burgers with toasted gluten free buns and salad.
Recipe adapted from: Good Food