|400||g||diced roe-deer or red deer venison|
|60||g||onions, finely diced|
|10||g||garlic, finely diced|
|30||g||dried bread crumbs|
|4||pce||black pepper corns|
|2||leaves of prigs of thyme|
|a few finely chopped needles of rosemary|
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).
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.