Deer burger with Almond potato puree, blueberry and lingonberry chutney, shredded sweet peas and butter

To Wallenbergs

Mix the eggs, cream and spices in a bowl. Then add the ground meat and mix to a smooth batter. Shaping then 180g - 200g patties and fry them in butter until they are golden brown. Cast in a mold and then run Wallenberg were in the oven at 170 degrees for 10 minutes.

Almond potato puree

Peel the potatoes and boil it until it becomes soft. Put together the milk, cream and butter in a pan and heat it. Pour the mixture, cheese (save some for garnish) and the spices to the potatoes and stumbling down the potatoes. Beat with electric mixer until then it becomes smooth. Season with salt and pepper.

Chutney

Pour all the ingredients together in a saucepan and heat gently until the sugar has dissolved and the mixture has thickened slightly. Taste, then with vinegar.

Garnish

Sugar peas shredded and fried in butter with a little salt.

Melt butter.

Ingredients:
to Wallenberg:

1 kg venison mince
2 pcs. eggs
1 dl cream
3 teaspoons (20g) salt
2 tsp thyme
1 tsp pepper


Almond potato puree:

1 kg almond potato
100 grams of butter
1 cup cream
1 cup milk
100g grated spiced cheese
Salt and pepper

to blueberry and lingonberrychtuney:

5 cups lingonberrys
5 cups blueberries
5 cups jam sugar
1 bay leaf
1 krdm salt
balsamic vinegar

The recipe is from:
Wiredaholm Golf & Konferens
Wiredaholm
578 92 Aneby
[email protected]
www.wiredaholm.se

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