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
game.
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
SMASH!
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
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
Assembly:
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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