Venison Lardo Burgers – A Seasonal Twist on a Classic
Autumn in the kitchen brings some of the best culinary moments of the year, with a bounty of British game at its peak. There’s something uniquely joyful and quintessentially British about cooking with both feathered and furred wild animals, their deep, robust flavours pairing beautifully with the season’s fruit and vegetables.

Yet we understand that cooking and eating game can feel like a leap for some, whether it’s the strong ‘wild’ flavours or simply the idea of preparing it. With that in mind, we’ve created an approachable twist on one of our favourite game meats by offering it in burger form. These Venison Lardo Burgers are no ordinary burgers: venison belly and shoulder are coarsely minced with a touch of pork belly, then enriched with a generous amount of our house-cured, smoked lardo. The lardo brings just the right balance of smokiness and sweetness to complement the rich, slightly earthy flavour of the venison, adding welcome fat to this otherwise lean meat.

For the best experience, keep it simple: a high-quality bun (brioche works well), a robust cheese, and a topping for brightness. We like a quick green chilli relish made with chillies, garlic, shallots, a little sugar, and a splash of vinegar. The result is a burger that’s a true autumn delight in every mouthful.