MEAT RECIPE

Venison Schnitzel Burger

INGREDIENTS

1–2 venison rumps, sliced lengthways to resemble thin patties
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
sliced tomato
lettuce leaves

Equipment:
Fire pit or gas cooktop

- Feeds 6 -

HOW TO MAKE IT

1. If you are using a fire pit, light your fire and let it burn down for about an hour until you obtain a medium heat.

2. Place the venison on a sturdy surface, such as a tree log or chopping board, and pound until the meat flattens to about a 2 mm thickness.

3. Spread out 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. Give the bones a good wipe at each end to remove excess crumbs.

4. Place a large cast-iron frying pan on the fire, or on the stove over medium heat. Add a generous dollop of ghee and let it melt, then fry the schnitzel for 4 minutes each side. Remove and drain on paper towel to ensure your schnitties stay crisp.

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

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