John Griffin gives us his recipe for chorizo venison burgers the way butchers do them on a larger scale. Using the trimmings he saves each time he butchers deer and just as the summer season starts he minces it all up and makes a mountain of burgers. He even shows us a clever way to freeze them without them all sticking together.
Lucky Jason Doyle get to taste the bounty from all the hard work and this beautiful harvested meat.
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