How to make roe deer burgers?

Roe deer hunting offers high-quality meat that, if prepared and preserved correctly, can be a true culinary delight. In this guide, we'll take you step-by-step through the process of transforming roe deer into exquisite burgers, following the advice of experts like Pablo Ortega in his series "Roe Deer, from Field to Table." If you can't get hold of roe deer meat, here are the pre-prepared burgers:

Roe Deer Dissection

The first step after killing a roe deer is to identify the point where the trachea and esophagus enter the rib cage and tie a knot in the esophagus. This prevents the animal from expelling its digestive contents during handling and transport. The animal is then emptied, removing all viscera, including the tongue, trachea, lungs, and digestive system. This procedure ensures the cleanliness of the meat in the field.

To improve meat quality, roe deer should be hung upside down for at least 24 hours. If conditions are cool, this period can be extended to 3-4 days to enhance its flavor. During aging, the skin is kept on to protect the meat. When it is removed, larvae may be found in the loin area, which is normal and does not affect the quality of the meat.

After skinning the animal, the head is removed and can be sent to the Spanish Roe Deer Association (ACE) for analysis of parasites such as Cephenemyia stimulator. The roe deer is then butchered, obtaining valuable cuts such as the shoulders, which are separated by a cut from the armpit; the hams, which are extracted using gravity when the animal is hung; the loins and tenderloins, which are carefully removed from the trunk; and the ribs and neck, which can be used for various preparations. Every part of the roe deer is useful, providing a delicious and sustainable food source.

If you want to know more details about how to cut up a roe deer, click on this link: HOW TO CUT UP A ROE DEER STEP BY STEP

Making Roe Deer Burgers

Roe deer meat is prized by hunters and chefs for its intense flavor and nutritional benefits. It contains 21 grams of protein per 100 grams and only 1.3 grams of fat, and is rich in minerals such as phosphorus, iron, and zinc. Furthermore, it is an organic and natural food.

To prepare roe deer burgers, use 80% meat from the prime parts of the roe deer and 20% pork jowl meat. You can also add wild boar belly to enhance the juiciness. The meat is minced and mixed with thyme, oregano, burger spices, and a drizzle of extra virgin olive oil. Let the mixture marinate for 24 hours in the refrigerator and then form the burgers. To preserve their freshness, it is recommended to vacuum-seal them until cooking.

These roe deer burgers are a gourmet, healthy, and flavorful option, perfect for those looking to enjoy game meat in a modern and versatile format. Give them a try and discover a new way to enjoy roe deer in your kitchen! Don't forget to send us a photo.

Author: María Balletbó