Venison steak sandwich with pickled fennel and vadouvan-mayonnaise

4 persons | Kamado | Meat | Main dish

Prep time

• Start by making the coffee rub; to do this, mix together the salt, sugar, ground coffee, cocoa and EldurApi meat seasoning. Then cover the venison with the rub. Put this in the fridge overnight.
   
• After 8 hours, heat the Kamado to 150 °C and place the pro set in the Kamado. After this, place the standard grid on the highest level of the multilevel lift. Now let the Kamado heat up further to 250 °C. 

Preparation

• Put the meat on the grill, leave for 8 to 10 minutes. 
   
• Now put the water, salt, vinegar and sugar in a pan and bring to the boil. 
   
• Slice the fennel paper-thin and put it in a pot or a container. Now pour the water-vinegar mixture over the fennel and let it soak in well. 
   
• For the vadouvan mayonnaise, mix the mayonnaise, yoghurt, vadouvan and turmeric well. Set this aside after cooking.
   
• Season the meat with salt and pepper, then let it rest briefly before cutting. Cut the burger buns and generously spread with the vadouvan mayonnaise. Place the strips of venison on the burger and top with the fennel.

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