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Venison steak sandwich with pickled fennel and vadouvan-mayonnaise

4 persons | | Meat | Main dish


Start with the coffee rub, for which you mix the salt, 1 tbsp. sugar, ground coffee, the cocoa and the EldurApi meat spices. Then cover the venison with the rub. Put it in the fridge overnight. Next, put the water, salt, vinegar and sugar in a pan and bring it to the boil. 

Cut the fennel into thin slices and put them in a pot or container. Now pour the water-vinegar mixture over the fennel. 

For the vadouvan mayonnaise, mix the mayonnaise, yoghurt, vadouvan and turmeric well together. After preparing, set aside.

Heat your YAKINIKU® to 150 °C and place the pro set in the Kamado. Then place the grill grid on the highest level of the multilevel lift. Now let the Kamado heat up to 250 °C. Grill the venison for 8-10 minutes on the Kamado.

Season the meat with salt and pepper and let it rest for a short while before cutting it. Cut the hamburger buns and spread generously with the vadouvan mayonnaise. Place the strips of venison on the burger and top it off with the fennel.


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  • 1 tbsp salt
  • 1 tbsp sugar
  • 1 tbsp ground coffee
  • 1 tsp cocoa
  • 1 tsp EldurApi meat seasoning
  • 500 gr venison back strips
  • 1 fennel
  • 200 ml water
  • 100 gr sugar
  • 100 gr vinegar
  • 4 tbsp mayonnaise
  • 1 tbsp vadouvan
  • 1 tsp turmeric
  • 4 tbsp Greek yogurt 10%
  • 4 burger buns



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