Heat up your red cabbage in a pan on a low heat, add the gravy to the mix and stir. Cook until the cabbage has a thick consistency.

Thinly slice your apple. Use 2 slices per burger, lightly char grill each slice on both sides.

Heat your Venison, Wild Boar & Pork Bratwurst in your oven for 5 minutes (10 minutes from frozen) until hot through. Alternatively, for restaurant kitchens, heat in a bain-marie (or water bath with hot water, not boiling) until warmed through. Take your pre-warmed sausages and place on the char-grill for a couple of minutes, turning once, until both sides are nicely charred. Slice the venison sausage in small chunks ready to be plated.

Cook your Lamb Weston Potato Wedges in your fryer until crispy and brown.

Take your Pretzel bun, layer with the red cabbage and  apple slices, add your chopped Venison sausages. Add a generous layer of the Mustard snack sauce followed by a dollop of Lingonberry. Sprinkle on some crispy onions and garnish with red vein sorrel. Add to the plate with the potato wedges. Serve and/or enjoy!