Venison meatballs with brioche and beetroot salad
Cooking time: 30 minutes | Servings: 4
PRIMUS | CAMPING
Ingredients:
800 g grounded venison meat
2 onions
1 dl breadcrumbs
2 pinch of Allspice
2 tsp salt
2 tsp black pepper
8 brioche buns
40 g butter
4 dl beetroot salad
40 g kale
4 tsp mustard
Instructions:
PREPARE AT HOME
01
Grate the onion and mix with with the spices, breadcrumbs and grounded meat.
02
Roll into meatballs and place in a container.
COOK OUTSIDE
01
Chop the kale into smaller pieces
02
Start the stove and add butter and meatballs into the frying pan. Fry until golden and cooked.
03
Warm/toast the brioche bread on the flame.
04
Build a brioche “sandwich” with beetroot salad, meatballs, kale and mustard.
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