Game Meat Patties with Mashed Root Veg
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 30 min.
Ready in
Ingredients
for
4
- For the cabbage
- 2 Tbsps butter
- 6 cups white Cabbage (sliced, stem removed)
- ½ Leek (sliced)
- 1 bay leaf
- 2 allspice
- ⅔ cup dry white wine
- ⅔ cup vegetable stock
- For the burgers
- 1 day-old Bread roll
- 4 cups elk meat (shoulder, no bones, diced and minced)
- 1 egg
- 1 tsp medium Mustard
- 2 ½ Tbsps clarified butter
- Plus
- ½ cup raisins
- 1 Tbsp tomato puree
- 1.333 cups Meat stock
- ⅔ cup lukewarm milk
- 3 Tbsps melted butter
- Nutmeg
Preparation steps
1.
Melt butter in a pan and fry the cabbage and the leek. Add the spices and quench with the white wine. Add the stock, season with salt and ground black pepper and braise on a low heat for 40 to 45 min.
2.
Cook the potatoes and celeriac in salted, boiling water for around 20 min. Soften the bread roll in lukewarm water and then wring out well.
3.
Mix together the minced meat, eggs, mustard and the bread roll and season well with salt and ground black pepper. Shape the mixture into burgers approximately 70 g each and fry them on all sides in hot clarified butter until brown. Remove from the pan and keep warm.
4.
Add the raisins and the tomato purée to the pan, allowed to colour a little and then quench with the stock. Simmer for around 10 min on a medium heat.
5.
Drain the potatoes and the celeriac and mash with the milk and the melted butter. Season with salt, ground black pepper and nutmeg to taste.
6.
Arrange the burgers, cabbage medley and the mashed potato on plates and serve drizzled with the sauce.
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