MEAT RECIPE

Venison Schnitzel Burgers

Ingredients

1–2 venison rump steaks, divided into 6 steaks
3 cups fresh breadcrumbs
3 eggs
1 tablespoon minced garlic
3 tablespoons chopped flat-leaf parsley
salt and freshly ground black pepper
ghee, for cooking
mayonnaise, for spreading
6 brioche buns, cut in half
sliced tomato
lettuce leaves
condiments of your choice, to serve

Equipment:
Breeo Fire Pit
Bree Outpost™ Grill
Cast-iron frying pan

- Feeds 6 -

HOW TO MAKE IT

1. Light your fire and let it burn down for about an hour until you obtain a medium heat.

2. Place a grill grate over the fire about 30 cm (12 in) above the coals.

3. Place the venison on a sturdy surface, such as a tree log or a chopping board, and use a meat mallet or similar to pound and flatten the steaks until they’re about 2 mm (1/8 in) thick.

4. Spread the breadcrumbs on a tray or other flat surface. Lightly beat the eggs in a bowl, adding the garlic, parsley, 1 teaspoon salt and a good grinding of pepper. Submerge the venison in the egg mixture, thoroughly drenching both sides, then transfer to the breadcrumbs and press to coat on both sides.

5. Place a large cast-iron frying pan on the grill grate. Add a generous dollop of ghee and let it melt, then fry the schnitzels for 4 minutes each side. Remove and drain on paper towel to ensure your schnitzels stay crisp.

6. Spread mayonnaise on the insides of your buns and toast, mayo-side down, in the pan until golden brown.

7. Layer the venison schnitzels, tomato and lettuce on the buns, season with salt and finish with your choice of condiments.

Recipe created in collaboration with Breeo.