{"id":987,"date":"2019-12-22T23:48:23","date_gmt":"2019-12-22T22:48:23","guid":{"rendered":"https:\/\/lacuisinedenounours.fr\/?p=987"},"modified":"2024-11-23T20:48:43","modified_gmt":"2024-11-23T19:48:43","slug":"deer-burger-in-a-potato-bun-a-la-rossini","status":"publish","type":"post","link":"https:\/\/lacuisinedenounours.fr\/?p=987&lang=en","title":{"rendered":"Deer Burger in a Potato Bun, \u00e0 la Rossini"},"content":{"rendered":"<p>Let me present to you a burger so politically AND dietarily incorrect that it would get you canceled 5 times out of 10.<\/p>\n<p>if you&rsquo;re not hooked on it, don&rsquo;t start.<\/p>\n<p>Honestly, it&rsquo;s super delicious. If you&rsquo;re going to have Foie-Gras, at least do something great with, if only out of respect. Anyway, in a few years, it will probably be banned, and for good reasons.<\/p>\n<p>I hope a clever biologist will find a way to grow mallard duck liver tissue in vitro.<\/p>\n<p>&nbsp;<\/p>\n<p>For two people who aren&rsquo;t too concerned about the welfare of farmed animals:<\/p>\n<ul>\n<li>180g minced venison<br \/>\nChop fresh whenever possible\u2014not too finely, or you&rsquo;ll lose the steak texture and end up with a meatball. But don&rsquo;t go too coarse either, as that would lead to overly long cooking times and dry meat. No need to use prime cuts; trimmed stew meat works perfectly.<\/li>\n<li>4\u20136 Charlotte or Russet potatoes (about 250g)<\/li>\n<li>2 slices of fresh foie gras (40g each)<\/li>\n<\/ul>\n<p>And yes, that&rsquo;s it. Just a little salt, pepper, and some vegetable oil for cooking, but otherwise, nothing more.<\/p>\n<hr \/>\n<p>Peel the potatoes and cut them into julienne strips.<\/p>\n<blockquote><p>Rinse them briefly before slicing. Here, the starch is an advantage\u2014it will act as a binder.<\/p><\/blockquote>\n<p>In a pan, place four 8cm oiled metal rings for shaping.<\/p>\n<blockquote><p>If your pan has a non-stick coating, don\u2019t ruin it with metal rings\u2014place a sheet of parchment paper between the rings and the pan.<\/p><\/blockquote>\n<p>Divide the julienned potatoes evenly into the rings and drizzle a bit of oil to help them crisp up.<br \/>\nGently press the julienne into the rings to form patties.<\/p>\n<p>Cook over medium heat for about 10 minutes on one side. Then flip the patties and cook for another 10 minutes.<br \/>\nThe patties should be crispy on the outside and tender inside. Set them aside on absorbent paper to remove excess oil.<\/p>\n<p>Shape two round patties with the minced venison and cook them as you would a steak. For game meat, aim for medium at least<\/p>\n<p>At the end of the steak\u2019s cooking time, quickly sear the foie gras slices for about 10 seconds on each side in the still-hot pan.<\/p>\n<p>Layer your burger as follows:<br \/>\nPotato patty, venison patty, potato patty, and finally, the foie gras slice on top.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-580\" src=\"https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2019\/12\/20191220_134235-768x1024.jpg\" alt=\"\" width=\"640\" height=\"853\" srcset=\"https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2019\/12\/20191220_134235-768x1024.jpg 768w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2019\/12\/20191220_134235-225x300.jpg 225w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2019\/12\/20191220_134235-1152x1536.jpg 1152w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2019\/12\/20191220_134235-1536x2048.jpg 1536w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2019\/12\/20191220_134235-scaled.jpg 1920w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Let me present to you a burger so politically AND dietarily incorrect that it would get you canceled 5 times out of 10. if you&rsquo;re not hooked on it, don&rsquo;t [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":580,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","footnotes":""},"categories":[12],"tags":[],"class_list":["post-987","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nounours_recipes"],"_links":{"self":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/987","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=987"}],"version-history":[{"count":3,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/987\/revisions"}],"predecessor-version":[{"id":990,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/987\/revisions\/990"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/media\/580"}],"wp:attachment":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=987"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=987"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=987"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}