Summer has finally arrived, and what fits better than a toast made with minced wild meat cooked over the bonfire? NORMA Ambassador Mette Karin Petersen shares a lovely recipe with us!
Recipe: Wild Cowboy Toast
This is what you need:
2 handfuls minced wild meat (this is roe deer) 10 slices of cheddar cheese 4 slices sourdough bread 1 red onion, sliced 2 handfuls of rocket salad 50 g. butter 2 tbsp. Dijon mustard Salt and pepper
Here's how you do it:
Heat up the bonfire! Or a frying pan. Fry minced wild meat until browned. Season with salt and pepper. Add some dried chili if you like it spicy.
Spread a good layer of butter on each slice of bread. Flip the bread and spread Dijon mustard on the other side. On the mustard, add rocket salad, wild meat, cheddar cheese, and sliced red onion.
Cook in a sandwich iron until it gets crispy golden brown, and the cheddar cheese is melted. If you don’t have a sandwich iron, you can also fry it and be careful when turning it around. Frying time depends on the heat of the bonfire.