Venison, Cranberry and Thyme Patties with Honey Mustard Apple Lettuce Cups

Steps

1. Bring a large pot of salted water to the boil. Preheat BBQ grill to high (if using). Cook potatoes in pot of boiling water for about 15 minutes, adding peas to pot in the final 1 minute of cook time, until both are tender. Drain well.
2. While potatoes cook, mix venison grind, onion and salt together in a large bowl. Use a ¼ cup measure and damp hands to form and shape patties. Heat a drizzle of oil in a large, oven-proof fry-pan on high heat and cook venison patties for about 2 minutes each side, until browned and cooked through.
3. While patties cook, prepare veggies. Quarter apples and thinly slice; thinly slice red onion and cucumber; separate lettuce leaves for cups and shred any remaining leaves.
4. Toss apples, red onion, cucumber and any shredded lettuce in a large bowl with honey mustard dressing and season. Set lettuce cups aside, for serving.
5. When potatoes are cooked, toss with sour cream and parsley and season to taste.
6. To serve, stuff lettuce cups with honey mustard apple salad and venison, cranberry and thyme patties. Serve sour cream, potato and pea salad on the side.