- diced roe-deer or red deer venison 100 g
- onions, finely diced 15 g
- garlic, finely diced 2.5 g
- dried bread crumbs 7.5 g
- meat spice 5 g
- laurel leaf 0.25 pcs
- black pepper corns 1 pcs
- juniper berries 0.75 pcs
- dried mushrooms 1.25 g
- red wine 10 g
- leaves of prigs of thyme 0.5
- 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.
5 Minuten auf mittlerer Stufe bei geschlossenem Deckel