rwc
Member
Since it is hunting season I thought folks might like an idea for clearing out some of last year's grouund venison from the freezer.
My wife made these tonight and they were amazing! I'm not a big fan of ground venison generally since it is so lean but these were great. We have rosemary and sage in our garden and they shone in this recipe.
Credits - the recipe came from Epicurious with a couple of tweaks. Here it is as served.
Enjoy.
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ROSEMARY-SAGE (venison!) BURGERS WITH APPLE SLAW
Healthy bonus: Magnesium and folate from spinach; fiber from apples and buns; antioxidants from rosemary and sage
Burgers
1 lb venison
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh sage
1/4 tsp salt
4 whole-grain buns
1 cup baby spinach leaves
mayonaise
2 dashes each salt and pepper
Apple slaw
3 green apples, peeled, cored and grated
2 tsp extra-virgin olive oil
1 tsp fresh lemon juice
1/4 tsp salt
Preheat grill to medium high. Combine beef, pork, rosemary, sage, and salt in a medium-sized bowl; form into 4 patties. In a medium-sized bowl, combine slaw ingredients. Grill patties 4 minutes on each side or until juices run clear. Toast the buns and spread each top with mayo. Place burger on bun and top with slaw and several spinach leaves.
Makes 4 burgers.
My wife made these tonight and they were amazing! I'm not a big fan of ground venison generally since it is so lean but these were great. We have rosemary and sage in our garden and they shone in this recipe.
Credits - the recipe came from Epicurious with a couple of tweaks. Here it is as served.
Enjoy.
---
ROSEMARY-SAGE (venison!) BURGERS WITH APPLE SLAW
Healthy bonus: Magnesium and folate from spinach; fiber from apples and buns; antioxidants from rosemary and sage
Burgers
1 lb venison
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh sage
1/4 tsp salt
4 whole-grain buns
1 cup baby spinach leaves
mayonaise
2 dashes each salt and pepper
Apple slaw
3 green apples, peeled, cored and grated
2 tsp extra-virgin olive oil
1 tsp fresh lemon juice
1/4 tsp salt
Preheat grill to medium high. Combine beef, pork, rosemary, sage, and salt in a medium-sized bowl; form into 4 patties. In a medium-sized bowl, combine slaw ingredients. Grill patties 4 minutes on each side or until juices run clear. Toast the buns and spread each top with mayo. Place burger on bun and top with slaw and several spinach leaves.
Makes 4 burgers.