Monday, 1 April 2013

Wild Woodland Burger
Once a year my hubby gets Venison meat from some friend who hunts.
Although I am not fond of game, I appreciate the  gift.
The 3 men in the family however, loooovvvee
Their are many men in my circle who do love gamey meats.
I wonder if it's a he-man thing?
My daughter and I would be just fine eating chicken.
Having said that, it is also a challenge to season this WILD meat so that it doesn't taste gamey.
I have added some extra fire to remove that heavier meat scent.
Needless to say the men loved it and it was a
I appreciate the fact that it is free range, no chemicals and very lean and low in fat.
My older son who is a budding foodie suggested I add some ground pork to offset the lean meat so it wouldn't be too dry. I added bacon because they love it and once in awhile it's a special treat.

2lb ground venison

1lb ground pork

2tbsp chipotle pepper in adobo sauce, minced

1/3 cup onion soup mix
1 tbsp pesto

1/4 tsp black ground pepper

1/2 cup seasoned bread crumbs

2 eggs, lightly beaten
1/4 cup red wine

1 500ml bacon, slivered

8 onion and cheddar cheese buns, halved

Fixings: 3 roasted red peppers slivered, spring mix salad

Chipotle mayo

3 tbsp chipotle pepper in adobo sauce, minced
1 cup mayonnaise

1 tbsp whole grain mustard

In a large bowl mix by hand the first 9 ingredients. Shape into 8 generous patties. Press bacon slivers into each patty.
Cook in a black iron skillet( heavy bottomed skillet or grill pan) preheated to medium high.  Place each patty bacon side down and cook until crisp and dark. Using a spatula turn the patty over and continue cooking until crispy brown on both sides, approx. 15min. total
In a small bowl combine mayonnaise, mustard and chipotle peppers. Set aside
Toast both sides of the buns cut side down, using the leftover bacon drippings.
Spread desired amount of mayonnaise on each bun half. Top the bottom half with a patty. Top with roasted red pepper and spring salad. Place top bun on pressing down.
Enjoy with love

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