200g / 7oz blue cheese 8 slider buns 100ml / 3.3fl.oz aioli 100g / 3.5oz rocket, cress or your favourite salad greens Avocado cooking oil for cooking
Pre-heat oven to 180ºc / 355°F.
To begin, slice your slider buns and in a small bowl break the blue cheese up with a fork and put to one side.
Mix the Venison Mince, venison seasoning, 1 egg and the plain flour in a large bowl until fully mixed.
Divide the mixture into eight 50g / 1.7oz meatballs and press into small burger patties.
Heat a non-stick pan with a little of the Avocado cooking oil until it is almost smoking. Caramelise the burger patties for 2 minutes on both sides then to finish put in the oven for a further 4 minutes.
Whilst the venison patties are in the oven lightly toast your slider buns then spread a generous amount of aioli on both sides.
Take the venison from the oven and begin to assemble the sliders by placing a pattie on the base of the slider, topped with the broken down blue cheese, then a small handful of rocket and finish with the lid.