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Venison Burger @Deutsche BBQ Szene Bloggers Meeting ...

COOK WITHMEAT Follow
  • Video description
  • 5 years ago
  • 11,419 views
  • 234 likes
  • 52 comments
Recipe in the description and at www.cookwithme.at
Like COOK WITH ME.AT on Facebook: www.facebook.com/cookwithmeat

Ingredients for 4 Burgers:

800g Venison shoulder
100g Beef Fat
4 Burger Bun
4 Slices of Mountain Cheese
Lamb´s Salad
Venison BBQ Rub
Onion Marmelade
150g Dried Pears
Cranberry BBQ Sauce: Recipe here http://bit.ly/1hftTJ0

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Used tools & products:

Wilder Klaus BBQ Rub: http://amzn.to/1jeE1Uq

Onion Marmelade - Stokes : http://amzn.to/1jdJZnP

My Global Knife: http://amzn.to/1ZhPumv

Kitchen Aid: http://amzn.to/1hsWL0t

Kitchen Aid Grinder: http://amzn.to/1jdLgeu

Burger Tuner: http://amzn.to/1jdLYZa

All “amzn.to” links are so called affiliate links. For you no extra costs arise, but in the case of a purchase I receive a commission and you support my channel. Many thanks in advance.

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Preparation:

Cut the venison shoulder into cubes, season to taste with BBQ Rub, coarsely chop up the dried pears and mix everything well together with the beef fat.

Mince the me.at and form four Burger patties. Grill the burgers on direct heat for 2 minutes from each side. Move them to indirect heat and put a slice of Mountain Cheese on top, close the lid and cook for 8-10 minutes. In the meantime, brush the Buns with some oil and toast them.

Add cranberry BBQ sauce on the toasted bottom bun, add some lamb´s lettuce and put a burger patty on top. Finish the burger with some red onion marmalade and ejoy!

Stay tuned, see you soon!

Music:

Artist: Joe Bagale
Title: Chicago
The artist granted a licence for free use at the YouTube music library.
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