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Roe deer burgers with mustard crème and pickles

4 burgers

1 lb / 500 grams ground deer meat

1 egg

salt and pepper

½ cup / 1dl crème fraîche

1-2 tbsp dijon mustard

4 eggs

1 cup / 2 dl pickled root vegetables


4 sourdogh buns or hamburger buns




Mix the meat with the egg to a smoth paste and season with salt and pepper. Add some stripped fresh thyme. Fry in butter.

Mix the crème fraîche with the mustard, flavour with salt, pepper and perhaps some honey. 

Fry the eggs in butter. 

Rinse the lettuce. 

Fry och roast the bread and make your hamburger with bread,  mustard crème, lettuce, burger, mustard crème,  fried egg, pickles and bread. In that order.