Ingredients
The following ingredients have 4 Servings
- 2 Tbsps butter
- 6 cups white Cabbage (sliced, stem removed)
- 0.5 Leek (sliced)
- 1 bay leaf
- 2 allspice
- 0.667 cup dry white wine
- 0.667 cup vegetable stock
- 1.667 cups floury potatoes (peeled and diced)
- 1.667 cups Celeriac (peeled and diced)
- 1 day-old Bread roll
- 4 cups elk meat (shoulder, no bones, diced and minced)
- 1 egg
- 1 tsp medium Mustard
- 2.5 Tbsps clarified butter
- 0.5 cup raisins
- 1 Tbsp tomato puree
- 1.333 cups Meat stock
- 0.667 cup lukewarm milk
- 3 Tbsps melted butter
- Nutmeg
Instruction
- Melt butter in a pan and fry the cabbage and the leek. Add the spices and quench with the white wine. Add the stock, season with salt and ground black pepper and braise on a low heat for 40 to 45 min.
- Cook the potatoes and celeriac in salted, boiling water for around 20 min. Soften the bread roll in lukewarm water and then wring out well.
- Mix together the minced meat, eggs, mustard and the bread roll and season well with salt and ground black pepper. Shape the mixture into burgers approximately 70 g each and fry them on all sides in hot clarified butter until brown. Remove from the pan and keep warm.
- Add the raisins and the tomato purée to the pan, allowed to colour a little and then quench with the stock. Simmer for around 10 min on a medium heat.
- Drain the potatoes and the celeriac and mash with the milk and the melted butter. Season with salt, ground black pepper and nutmeg to taste.
- Arrange the burgers, cabbage medley and the mashed potato on plates and serve drizzled with the sauce.
