REEWILD BURGER

We start with the minced meat.

For this we use the leftover meat that we remove from the carcass of the roe deer, together with some stew and pork fat. Roe deer is naturally lean meat, so we need some extra fat. To make a nice mass, we use the following combination: 1 kilo of sliced meat / 1 kilo of stew / 750 grams of pork fat.

The sliced meat, stew and fat can be seasoned with your favorite spice mix and then put through the coarse mill. You can now shape this coarse minced meat into burgers in the desired size. About 150 grams per burger is ideal.

As a topping for our burger, we make a fresh coleslaw or coleslaw.

Pass white cabbage, red cabbage, red onion, fennel and carrot through the grater and mix well with the pomegranate seeds.

Give the grated vegetables some love with yogurt, coarse salt, freshly ground pepper and a squeeze of fresh lemon.

Nothing is better than ending a hunting day in good company by an open fire.

Take the time to make a nice fire. Have an aperitif and remind your hunting buddy of how he/she missed that last pheasant. In the meantime, we have a workable fire and we can continue to work.

Fry the burgers on a high heat until they are nice and pink and remove them from direct heat.

Place the burgers on a cooler part of the heat but still in the heat.

We let the burgers rest for about five minutes.

Is the weather bad? Don’t panic, you can also bake these burgers indoors on the grill pan.

Use beer buns or your favorite burger bun and put them on the fire briefly until the inside is golden brown.

On the bottom side of the bun, spread barbecue sauce and place the burger.

We put the cheese on top of the burger, you let it melt by running the gas burner over it.

When the cheese melts, the coleslaw comes on top and we top with the top of the bun.

Pair with your favorite aprés chasse drink.

Our favorite for this burger is the St Hubertus Tripel Hop Citra.

Broad greetings,

Michiel De Schryver