Venison patties - Kamado Bono
Mix the meat with the spices, divide into 4 equal parts, and form them into balls. Place them in the fridge for 20 minutes to chill. Prepare the Kamado BONO gri
Ingredients
- 600 g minced venison
- Salt
- Poppamies “BURGERS & RIBS RUB” seasoning
- Sprig of rosemary
- Sprig of thyme
- A few cloves of garlic
- 50 g butter
- Cooking oil
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