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Pheasant Burgers

200 G/7oz minced pheasant
100 G/3 1/2oz minced pork; not too lean
1 tb Chopped fresh parsley and chives
1 Dsp each chopped fresh rosemary and thyme
1 Dsp chopped fresh sage flowers or sage
1 tb Worcestershire sauce
1 tb Tomato ketchup
2 tb Sunflower oil; for frying
Salt and freshly ground black pepper

Place the minced pheasant and pork in a large bowl, add all the other ingredients, season generously and mix well.

Heat the oil in a frying pan. Form the pheasant mixture into two burgers. Fry the burgers for 3-4 minutes each side until all juices are running clear and the meat is cooked through.

Serve in burger buns with salad and your favourite accompaniments.

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