Summary

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

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Instructions

1. 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.
2. Shape the burger patties (I use flat tappas bowls, a burger press is also possible). Cook the patties well.
3. 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.
4. Just before the end of the roasting time, place a slice of Camembert on the patty and let it melt.
5. 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.