Pulled Deer Burger

Name: Pulled Deer Burger
Cook time: 7 h
Total time: 7 h
Yield: 10
Ingredients: 2.5 kg Leg of venison (boneless); 7-10 Tbsp smoked paprika powder; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Gingerbread spice; 7-10 Tbsp salt, pepper; 6 TABLESPOONS Oil; 1 (approx. 750 g) small head white cabbage; 4 (approx. 250 g) Carrots; 3 Onions; 200 g Sultanas; 200 g Fresh cream; 200 g mayonnaise; 7 TABLESPOONS Cider vinegar; 7-10 Tbsp Sugar; 2 Garlic cloves; 150 ml Worcester sauce; 125 ml Maple syrup; 300 ml Tomato ketchup; 2 red apples; 10 Burger buns

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
420 mins

TOTAL TIME
420 mins

Ingredients

Servings: 10

2.5 kg Leg of venison (boneless)
7-10 Tbsp smoked paprika powder
7-10 Tbsp Cayenne pepper
7-10 Tbsp Gingerbread spice
7-10 Tbsp salt, pepper
6 TABLESPOONS Oil
1 (approx. 750 g) small head white cabbage
4 (approx. 250 g) Carrots
3 Onions
200 g Sultanas
200 g Fresh cream
200 g mayonnaise
7 TABLESPOONS Cider vinegar
7-10 Tbsp Sugar
2 Garlic cloves
150 ml Worcester sauce
125 ml Maple syrup
300 ml Tomato ketchup
2 red apples
10 Burger buns

Directions

1
The day before, rinse meat cold and pat dry. Mix 3 tsp paprika, 2 tsp cayenne pepper, 2 tsp gingerbread spice, 3 tsp salt and pepper. Rub meat with it. Place in a roaster. Drizzle with 4 tbsp. oil.
2
Cover and place in a cool place.
3
For the salad, clean and wash the cabbage, cut into eight pieces lengthwise and cut out the stalk. Cut or slice the cabbage into thin strips. Add 1 tsp. salt and knead well. Peel the carrots and 2 onions, grate both coarsely.
4
Add to the cabbage with sultanas. Mix crème fraîche, mayonnaise and 4 tablespoons of vinegar. Season to taste with salt, pepper and sugar. Mix into the salad. Cover and put in a cool place.
5
For the barbecue sauce, peel 1 onion and garlic, chop both finely. Simmer with Worcester sauce and syrup for about 2 minutes. Stir in ketchup, 3 tablespoons vinegar, 1 paprika and 2 tsp cayenne pepper. Simmer for about 10 minutes, stirring frequently.
6
Preheat oven the next day (electric oven: 125 °C/circulating air: 100 °C/gas: see manufacturer). Cover the meat and braise it in the hot oven for approx. 6 hours, drizzling it with the resulting roast stock approx. every hour.
7
Take out the meat. Pluck into small pieces with two forks. Add to the barbecue sauce.
8
Wash the apples and core them with an apple corer. Cut into slices. Heat 2 tablespoons of oil in a frying pan and fry the apple slices for about 2 minutes while turning. Drain on kitchen paper.
9
Switch on the oven grill. Cut the rolls in half. Roast in the oven with the cut surfaces facing upwards. Warm the meat in the sauce. Season to taste Coleslaw again. Serve rolls with salad, apple slices and meat.