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    José Pizarro Venison sliders with a date salsa

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    José Pizarro Venison sliders with a date salsa

    Serves: 4


    For the burgers
    600g venison steak, very finely chopped
    1 small onion, very finely diced
    1 large free range egg, beaten
    1 thyme sprig, leaves stripped
    5 flat leaf parsley sprigs, leaves stripped and chopped
    2 tbsp extra virgin olive oil, for frying 

    For the date and orange salsa
    3 oranges, peeled and segments chopped
    8 pitted dates, chopped small
    8 small gherkins, diced
    2 tbsp extra virgin olive oil

    To serve
    12 small buns
    2 gem lettuces, sliced


    1 Mix all the burger ingredients except the olive oil and then make 12 small patties. Cover and refrigerate for a few hours.

    2 Bring the burgers to room temperature then heat the oil in a large frying pan over a medium heat. For medium rare burgers fry them for 2-3 minutes on each side. 

    3 While the burgers are frying, mix the salsa ingredients together in a small bowl.

    4 Split and toast the buns, add a handful of lettuce to the bottom bun, and top with a burger and a spoonful of salsa. 

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