INGREDIENTS

SERVINGS:

2

COOKING TIME: 30 min

  • 111

  • 400 g Grounded venison meat
  • 1 Onion
  • 0.5 dl Breadcrumbs
  • 1 A pinch Allspice
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 4 Brioche buns
  • 20 g Butter
  • 2 dl Beetroot salad
  • 20 g Kale
  • 2 tsp Mustard

PREPERATION AT HOME

Step 1

Grate the onion and mix with with the spices, breadcrumbs and grounded meat.

Step 2

Roll into meatballs and place in a container,

COOKING OUTSIDE

Step 1

Chop the kale into smaller pieces

Step 2

Start the stove and add butter and meatballs into the frying pan. Fry until golden and cooked.

Step 3

Warm/toast the brioche bread on the flame.

Step 4

Build a brioche “sandwich” with beetroot salad, meatballs, kale and mustard.

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INGREDIENTS

SERVINGS:

2

COOKING TIME: 30 min

  • 111

  • 400 g Grounded venison meat
  • 1 Onion
  • 0.5 dl Breadcrumbs
  • 1 A pinch Allspice
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 4 Brioche buns
  • 20 g Butter
  • 2 dl Beetroot salad
  • 20 g Kale
  • 2 tsp Mustard

Products used

CampFire Frying Pan Stainless Steel 25cm

49,95 €

CampFire Cutting Set

74,95 €

Moja Stove