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GAME BURGERS

Ingredients for People

400 g diced roe-deer or red deer venison
60 g onions, finely diced
10 g garlic, finely diced
30 g dried bread crumbs
20 g meat spice
1 pce laurel leaf
4 pce black pepper corns
3 pce juniper berries
5 g dried mushrooms
40 g red wine
2 leaves of prigs of thyme
a few finely chopped needles of rosemary

PREPARATION

Grind the laurel, peppercorns, juniper berries and mushrooms up finely in a mortar. Mix the meat, onions, garlic, breadcrumbs, meat spice and ground spices together and put through the meat grinder, using a 3 mm hole disk. Knead the red wine and herbs into the meat mixture to create a firm texture. Cover and allow to rest for 3 hours in the refrigerator so that the aroma can develop properly. Divide the meat mixture into portions of about 40 g so as to create 12 burgers. Cover and allow to stand (do not let it get too cold before grilling).

COOKING

Preheat the griddle plate for 5 minutes on medium heat. Grill the venison burgers slowly for about 4 minutes on both sides until the internal temperature of the meat reaches 64° C. allow to rest for 3 minutes until the internal temperature reaches 68° C.

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