INGREDIENTS

Leberkaes – for 1 kg
·       500 g game meat (nape, shoulder and belly of roe deer)
·       400 g fat pork belly (ideally from wild boar)
·       150 g whipped egg white
·       Spices per kilo of game meat: 20 g nitrite curing salt, 3 g pepper, 1 g nutmeg, 3 g sugar
·       50 g fried onion

Obazda
·       1 red onion
·       200 g mature Camembert
·       150 g cream cheese
·       30 g soft butter
·       1 tsp. sweet paprika powder
·       2 pinches pepper, black
·       1 pinch cumin
·       1/2 sprig chives

Burger buns
·       500 g flour, type 550
·       1/2 cube fresh yeast
·       40 g honey
·       70 ml cold milk
·       180 ml cold water
·       2 eggs
·       1 pinch salt
·       70 g soft butter
·       30 g sepia colourant
Also
·       1 egg
·       1 tbsp. water or milk
·       Black and white sesame seeds

BBQ sauce
·       1 dash whisky
·       1 tin tomato pulp
·       1 onion
·       2 cloves garlic
·       1 dash black cherry balsamic vinegar (or dark fruity vinegar)
·       1 tbsp. sugar
·       1 tbsp. smoked salt

Also
·       Lamb’s lettuce
·       Potatoes
·       Salt, pepper, paprika powder (sweet)
·       Oil
 

Instructions

step 1

Leberkaes
Dice the game meat and pork belly and then run through the mincer at the 3 mm setting.
Add the whipped egg white and spices and then form into smoothly textured sausage meat. You can also use a food processor for this (Thermomix). If you do, grind the sausage meat until its temperature reaches 12 degrees Celsius. Finally, add the fried onions and briefly fold into the mix.
Dampen your hands and place the sausage meat into an oven-proof dish lined with baking paper, then bake for around 1.5 hours at 180 degrees Celsius (depending on the size of the dish). The core temperature should reach 80 degrees Celsius.  

step 2

Obazda
Peel and finely dice the onion.
Cut the Camembert into quarters and place in a bowl with the diced onion, cream cheese, butter and spices. Whisk until it forms a creamy mixture.
Wash the chives, shake dry and cut into small tubes. 
Then sprinkle the obazda with chives.
 

step 3

Burger buns
Place the flour into a bowl and form a hollow in the middle. Crumble the yeast into this hollow, add the honey and fill the hollow with milk and water. Leave to rest for a few minutes until the yeast has dissolved.
Now add the eggs, butter, sepia colourant and salt and knead with your hands until it forms a smooth dough.
Cover the dough and leave to rise for half an hour. Then place in the fridge for 8 hours (ideally overnight).
Divide the dough into eight portions and mould into round pieces on a work surface sprinkled with flour. Place the buns onto baking trays lined with baking paper, cover with a cloth and leave to rise for another 30 to 45 minutes. Mix the egg with a little water or milk, brush on to the buns and sprinkle with sesame seeds.
Pre-heat the oven to 200 degrees Celsius (top and bottom heat).
Bake the buns for around 20 minutes until they are evenly brown. Leave to cool completely on a kitchen rack.
 

step 4

BBQ sauce
Heat up the oil in a pan. Lightly fry the diced onion and garlic. Sprinkle with the sugar and leave to brown completely, stirring constantly. Douse with whisky or rum. Add the strained tomatoes and the remaining ingredients and bring to the boil. Use a blender to purée the mix until completely smooth. Then pour into prepared jars or bottles while still hot, turn them on their heads and leave to stand on their lids for around 5 minutes. The BBQ sauce will keep in the refrigerator for around three months.
 

step 5

Chips
Wash the potatoes and cut into wedges.
Pre-heat the oven to 200 degrees Celsius (top and bottom heat).
Place the potato wedges into a large bowl, mix with the oil and sprinkle with salt. Then spread the wedges on a baking tray lined with baking paper.
Bake the chips in the oven for around 30 minutes.
Then season with salt, pepper and paprika powder.
 

step 6

Serving the burgers
Cut the buns in half and spread the insides of the base and top with a generous helping of obazda. Cut the game leberkaes into thumb-thick slices and place one slice on each side of the bun spread with obazda. Wash the lamb’s lettuce and place a little on the lower leberkaes slice. Then fold both halves together.