For the venison burgers
400g/14¼oz venison mince
100g/3½oz pancetta, finely diced
salt and freshly ground black pepper
2 tbsp olive oil
For the baby carrots and carrot crisps
25g/1oz butter/ dairy free substitute
1 bunch baby carrots, leaves removed
50ml/1¾fl oz water
2 carrots, peeled
vegetable oil, for deep frying
20g/¾ coriander cress
20g/¾ red amaranth cress
400ml/14¼fl oz reduced beef stock
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.
For the baby carrots and carrot crisps, melt the butter in a lidded frying pan, add the baby carrots and water, cover with the lid and cook for 4-5 minutes, or until the carrots are tender.
Using a vegetable peeler, peel the rest of the carrots lengthways so that you get long shards of carrot.
Heat the vegetable oil in a deep fat fryer until a breadcrumb sizzles and browns when dropped in - do not leave the fryer unattended.
Add the carrot shards to the fryer and cook for two minutes, or until golden-brown. Carefully remove and set aside to drain on a plate lined with kitchen paper.
Serve the venison burgers with the baby carrots dotted around the plate. Drizzle the butter sauce on top. Arrange the carrot crisps on top of the burgers and garnish with the coriander and red amaranth cress. Finish with a drizzle of reduced stock around the plate.