Ingredients for 4 people:
For the burger
-500 g of ground venison pulp
-salt, pepper to taste
-1 teaspoon of fresh cream
- a juniper berry
- a little rosemary
-extra virgin olive oil for cooking
For the ketchup:
-120g of dog rose berry puree
-3 drops of tabasco
-1 pinch of salt
-1 teaspoon brown sugar
-1 tablespoon of extra virgin olive oil
-1/2 tablespoon of balsamic vinegar
-2 tablespoons of cold water
-1 pinch of ground coriander
For the caps:
-150 g of cappucci thinly sliced and seasoned with salt, pepper, a pinch of kümmel, a spoonful of extra virgin olive oil, a spoonful of barricaded apple cider vinegar
For birch oil:
-1 handful of birch bark
- half a glass of extra virgin olive oil
Method
Sterilize the birch bark, let it dry in a ventilated oven at 37°, blend thoroughly together with the extra virgin olive oil and leave to macerate for one night.
Season the deer meat with the prescribed ingredients, mix carefully, form the hambrugers and keep them cool.
For the ketchup, mix all the ingredients while hot, bringing them to 85°C.
Pass through a sieve and keep fresh.
Season the thinly sliced cappucci with all the ingredients listed above and set aside.
Cook the hamburgers for two minutes on each side in the already hot pan with a drizzle of oil, after which, compose the dish with the ketchup and cappucci. Serve immediately.
