- diced roe-deer or red deer venison 100 Grams
- 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 bay leaf, peppercorns, juniper berries and porcini mushrooms finely in a mortar. Mix the meat, onions, garlic, breadcrumbs, meat seasoning and crushed spices, process in a meat grinder (3 mm perforated disc). Mix the red wine with herbs and work into the meat to create a compact lump of meat. Cover and place in the refrigerator for 3 hours to allow the aroma to develop. Divide the meat into equal portions of about 40 grams and make 12 burgers. Keep covered (do not place on the grill when very cold).
Preheat a cast iron griddle plate for 5 minutes over medium heat. Grill the wild game burgers on both sides for about 4 minutes until they have a core temperature of 64°C, then let them rest for 3 minutes until they have a maximum core temperature of 68°C.
5 minutes on medium level with lid closed.