WILD GAME
RECIPE
ROE DEER BURGERS
with mustard crème and pickles
AIMPOINT
WILD GAME RECIPES
Created By The Swedish Chef Peter J. Skogström
Fallow-deer cooking with Peter Skogström, chef of the year 2006 and winner of the national competition Chef's Challenge 2015 in Sweden.
Read about the wild game cooking passion here.
INGREDIENTS
4 BURGERS
| 1 lb / 500 g | Ground deer meat |
| 1 pcs | Egg |
| 0.5 cup / 1 dl | Creme Fraiche |
| 1-2 tbsp | Dijon Mustard |
| 4 pcs | Sourdogh/Hamburger buns |
| Salt & Pepper | |
| Lettuce |
PREPARATION
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Mix the meat with the egg to a smoth paste and season with salt and pepper. Add some stripped fresh thyme. Fry in butter.
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Mix the crème fraîche with the mustard, flavour with salt, pepper and perhaps some honey.
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Fry the eggs in butter.
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Rinse the lettuce.
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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.
