John Myers
Ingredients for 2 servings:
- 200 g minced meat (game minced meat)
- 2 ciabatta rolls
- n.e. sauce, e.g. E.g. chili sauce, mayonnaise or honey mustard sauce
- e.g. arugula
- 4 tomato slices
- n. B. Balsamic cream
- 8 cucumber slices
- 4 slices of Camembert
- e.g. cranberry jam or red fig mustard sauce
- salt and pepper
- Game spice, optional
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
Lightly season the minced venison with salt, pepper, and, if desired, a little game spice. Form the meat into patties and fry them. Spread a little sauce on the buns to prevent them from drying out. Top the buns with arugula and tomato slices and drizzle with balsamic vinegar. Arrange the cucumber slices on top. Place the patties on the buns, arrange the Camembert slices on top of the meat, and then spread with cranberry jam. Place the buns on top. I like to use a 1:1 ratio of venison and wild boar, or red venison and wild boar, as venison is usually very lean, but wild boar has a slightly higher fat content.
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