Tender saddle of venison meets smoky bacon, perfectly composed with creamy camembert, sweet and bitter cranberry sauce, and crisp red cabbage salad. Enjoy this burger by the fireplace and everything is perfect.
For the venison patty
Chop venison and bacon with a knife until you get a smooth mixture. Therefore, first cut it into slices, then into strips and afterwards into tiny cubes. Chip them until the resulting mass feels like minced meat. Season with a bit of salt and shape into 4 patties of equal size. The patties should be about a third bigger than the burger buns.
For the cranberry sauce
Boil the cranberries, sugar, water and orange juice together. Then turn the heat down to low setting and simmer for 10 minutes with the lid closed.
For the red cabbage salad
Cut the red cabbage into thin strips and salt lightly. Leave to stand for 20 minutes and then pour off the liquid. Season with olive oil and balsamic vinegar.
Heat up The Otto Grill on the low setting, spread the burger buns with butter and roast them briefly. Then set the The Otto Grill to highest setting and let it heat up for 3 minutes. Roast the Burger Patties on Meat-O-Meter level 2 for one minute on each side, then turn the heat down, set the Meat-O-Meter to 5 and let it simmer for 2 minutes on each side. Place the Camembert on top and let it melt briefly. Spread the buns with cranberry sauce, place the patty on the bun, red cabbage salad on top and enjoy.