Ingredients for Wild Spice:
Wash, tear and chop the thyme. Finely chop all the spices and store in a small screw-top jar with the thyme and orange zest (neat or with a little sea salt).
Ingredients for the burger:
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Put the minced game (venison, roe deer or wild boar with 20% fat) in a bowl with spices and salt, mix with egg and form into patties of equal size. Refrigerate until fried.
Mix mayonnaise with smoked paprika and crushed fennel seeds and season with salt and pepper. Sort, wash and drain the lamb’s lettuce.
Preheat the oven to 80 degrees and place the trays inside. Fry both patties in vegetable oil, put them on plates and boil for 5 minutes. The inside of the meat is still pink. If you want them well done, leave the patties in the oven a little longer.
Burger buns taste best when toasted cut side down briefly in a pan. Pan-fried juices add flavor. Alternatively, you can put them cut side down in the toaster.
Place venison patties, buns, mayonnaise, lamb salad and cranberries on the table. That way, everyone can make their hamburger the way they want it.
Ingredients for the salad:
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Peel the red cabbage, cut it or cut it into very small strips. Mix vigorously in a large bowl with the sugar and a pinch of salt (kitchen gloves are better). Peel the orange, squeeze the juice and mix it with the vinegar, oil and mustard. Season with salt and pepper and add to the red cabbage. Set aside to serve with wild burgers.
