Outdoor cooking recipe: venison burgers cooked over the fire

Ingredients:
500 g minced venison
1 egg
75 g breadcrumbs
1 tbsp HOLL rapeseed oil (or other heatable oil)
Salt and pepper

Preparation:
Mix the minced venison in a bowl with the egg and breadcrumbs. Season with salt and pepper and set aside in a cool place for an hour. If it's warmer than 8 degrees, place into a cool box or construct a cooling device, for example in a stream. Next, shape into compact burger patties, add the oil to a pan and fry on each side for about 3 minutes or to taste.

Ingredients:
500 g white flour
1 teaspoon honey
1 teaspoon salt
20 g yeast
300 ml milk
50 g butter
1 egg
Sesame seeds

Preparation:
First, pour the flour into a bowl through a sieve. Add the salt and make a well with your hand. Dissolve the yeast and honey in a separate container. Then add the milk, butter and the dissolved yeast to the flour and knead into a dough. Cover the dough with a damp cloth and let it rise for an hour. Shape the dough into burger buns to match the size of the burger patties. Brush with egg and sprinkle lightly with sesame seeds. Then bake the rolls in the Omnia oven at 150–160 degrees for about 20 minutes. Tip: in colder weather, place the dough at a safe distance from the fire to help it rise.

Ingredients:
100 g sugar
100 ml water
2 large quinces

Preparation:
Peel and core the quinces and cut into wedges. Then bring the water and sugar to the boil in a pan (e.g. a wrought iron pan from Petromax) and let it boil down to a light caramel. Dissolve with a little water and add the quince wedges. Cook slowly for around 15 minutes. Tip: the cooking time can vary depending on the fruit, size of the wedges, heat level and pan. That's why it's best to try it out earlier rather than get into trouble later.

Ingredients:
250 g onions
50 g flour
Salt and pepper

Preparation:
Slice the onions into rings and season with salt. Spread some flour in a plate. Fill a pan with about 2 centimetres oil and heat it up. Then coat the onion rings in the flour and fry in the pan until golden.

Ingredients:
100 ml white wine vinegar
100 ml white wine
10 juniper berries
2 teaspoons (alcohol-free) gin
1 teaspoon mustard, 1 egg yolk
150 ml sunflower oil
Salt and pepper

Preparation:
Crush the juniper berries. Bring the white wine, white wine vinegar and juniper berries to the boil in a pan and reduce by three quarters. Strain the reduction through a sieve into a bowl. Add the mustard, egg yolk and gin and whisk together. Then slowly add the sunflower oil while stirring constantly until mayonnaise is formed. Season to taste.