Summary
| Prep Time | 1 hr |
| Cook Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 4 burger buns
- 500 g venison oulash
- 500 g wild boar oulash
- 8 slices Camembert (s)
- 1 can pear (s), cut into halves
- 100 g rocket
- Wild cranberries
- Venison Seasoning
- 2 egg (s)
- some breadcrumbs
- salt and pepper
- Dijon mustard, coarse
- 30 ml heavy cream
Print Recipe
Pin Recipe Instructions
- Turn the meat through the mincer and mix well with the spices, a little breadcrumbs, the eggs and the cream. Fry a small sample meatball, season if necessary.
- Shape the burger patties (I use flat tappas bowls, a burger press is also possible). Cook the patties well.
- In the meantime, warm up the rolls a little, coat the lower half with Dijon mustard, top with rocket and top with a slice of Camembert. Cut the pears into thin slices.
- Just before the end of the roasting time, place a slice of Camembert on the patty and let it melt.
- Place the patty on the lower half of the bun, spread the pear slices on top, brush with cranberries, put the roll lid on top.
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