This will make 10 good sized patties of approx. 130 g (quarter-pounder
You will require:
Red deer shoulder meat (removed of any sinew, silver skin and blood vessels)
Wild boar shoulder (nacken) diced.
Pass all the meat through a 3 mm holed plate on a mincer or roughly chop in a kitchen machine ( I always use a mincer as I find it gives me more control (you can pass it through twice if need be)
125 g of Schweine Mett (this will add a bit of fat to the burgers)
5 shallots , finely diced and softened in rape seed oil, set aside and allow to cool.
My own game spice mixture, consisting of ground,juniper berries, all spice berries, coriander seeds and smoked paprika, chopped rosemary, thyme and garlic powder.
I normally have this ready made, grinding in my spice grinder, but I had run out so used powdered material, it turned out quite well, not as good as the real thing but in a mixture like this it worked well.
Mix the meats together, add the herbs and spices and mix thoroughly.
Add the sauteed shallots and 1 liquor glass each of Noilly Prat and Tawney Port.