Tasty and lean: these are the two main characteristics of deer meat which can make it preferable to beef. With the spices, right (rosemary and juniper in primis) can be given a flavor different and delicious which is able to conquer even the most skeptical palate. The recipe that we propose today is a sandwich, but not just a sandwich. Why not enjoy an excellent one venison burger and discover its strong taste?
Before discovering the ingredients, let's see the characteristics of the deer and how to cook it.
Characteristics of the deer
Il cervo it is an animal that certainly does not go unnoticed for its size.
Il adult male can get to 200 chili , female about 120. Among these, the exception is the Sardinian deer which in comparison has dimensions definitely more reduced.
It usually reproduces once a year and the gestation lasts about 7 monthsusually only one puppy is born at the end of the period.
Nutritional characteristics of the deer
La deer meat it is not part of our Italian culinary tradition, there are not many recipes dedicated to the animal. It actually could fit more into our kitchens because it is rich in protein and it's low in lipids. If we compare it to one of the meats we use most like turkey, we can see that the latter contains much more than venison.
Ideal for those who must follow a low-calorie diet, better not to serve it to those suffering from uric acid.
How to cook venison
Like any animal that is traded, the cervo ha different types of cuts which must be chosen according to your needs. Those of Prime quality, I'm there shoulder , thigh, of second are ribs and loin, And third quality are neck, belly-toe brisket. The latter are the easiest to find and can be found in the supermarket.
The best solution is to contact a butcher of trust that in addition to guaranteeing the quality of the meat, it will be able to work it need cut it in the right way especially if you are not an expert.
La deer meat coming from a hunting trip or from a butcher, he needs at least 48 hours of maturation.
Il flavor of meat is a lot particolare and therefore to dilute it and make it more suitable for our palate that is not used to it, it is better to proceed with the marinating.
The most common is the one with the Red wine, which with its strong flavor, gives meat an edge, in some cases, if you prefer, you can also use white wine.
The most important part of the marinade, however, remains the vegetables, among the most widespread is the celery, carrot , onion, mainly used for the stew, and the aromas.
One element used is the Juniper berry which, with its unique taste, will give a very special aftertaste to venison.
Usually it is cooked in stew, because the long cooking allows the fibrous meat to become softer, which instead does not fall with a short cooking.
Now that we understand the meat quality and the types of cooking, we can see the ingredients and deepen the modality of preparazione.
The recipe is simple and easy to prepare, just spend about half an hour preparing the hamburger and 5 minutes cooking it and in a short time you will have a healthy, tasty reinterpretation and completely innovative of the classic American dish.
Ingredients for 5 sandwiches
5 hamburger buns
For the venison burgers:
750 g of minced venison
1 sprig of rosemary
8-10 juniper berries
1 clove of garlic
Salt to taste
fresh ground pepper to taste
For the sauce:
2 pickled gherkins
2 thin speck slices
80 g of mayonnaise
2 teaspoons of mustard
1 heaping tablespoon of chopped chives
seasoning
5 green salad leaves
half a red onion
Preparation
To prepare the hamburger just have a little manual skills and in a few minutes you will have your homemade dish, healthy and controlled.
The first thing to do is to put the ground beef in a bowl. If you do not have the right tools, you can choose to have the meat grinded by your trusted butcher.
Add the rosemary, juniper berries and sale and all the aromas that you prefer.
To blend them perfectly, you can mince with a mortar in order to have a powder. To give it an extra flavor, you can put inside thegarlic chopped and the pepper ground.
At this point jumbled up all directly with your hands. Once the meat is mixed, cover with cling film.
While the meat rests in the fridge, prepare the salsa. Take a pan and put it on the fire. Meanwhile, cut it speck diced very small and toast until crisp and golden. Once cooked and ready, transfer it to a small bowl.
now cut the gherkins into very small cubes, add it speck, mayonnaise, mustard andchive. With a spoon mix everything and cover the sauce with plastic wrap and put it in the fridge.
To give the hamburger more flavor, wash the leaves of salad and dry them, then take the onion cut it into thin slices and set aside.
Prepared the toppings for the sandwich, you can resume the seasoned meat. With the help of a electric scale withdrawn 150 g of meat e work it with your hands, until you have given it the classic form ofhamburger. To facilitate the work you can put the meat between two sheets of baking paper, so it does not stick and crush it until it has reached the classic disk shape.
Now take one piastra, put it on the fire and cook the venison burgers turning on both sides, for a total of about 5 minutes.
Once ready, take the sandwich cut in half, put some salsa, salad,hamburgerr of deer, le onions with washers, the salsa and cover with the other half of the sandwich. At this point the dish is ready and you just have to taste it