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Saturday, August 20, 2011

Bambi Burgers--with Bacon!

Native Roots just started carrying ground venison and elk! Yay! Tonight, I had my first voyage into cooking up Bambi, and he was every bit as tasty as I thought he would be.

Bambi & Bacon Burgers
(Makes 4-5)

-2 - 3 oz bacon, minced

-1 clove (1/2 tsp) garlic, minced

-1 shallot, minced

-1 lb ground venison

-1 - 2 tsp Worcestershire sauce

-1 tsp dried parsley

-1 egg, beaten

-Salt & pepper to taste

Over medium heat, cook bacon until crispy. Remove bacon to a large bowl, reserving bacon grease in the pan. Add garlic and shallots to the bacon grease, and saute until soft, stirring constantly to prevent burning. Add garlic/shallots to the bowl with the bacon, and allow to cool for 5-10 minutes. Add venison and remaining ingredients to bowl, knead with hands until thoroughly mixed. Form meat into 4-5 balls, and lightly press into patties.

Cook on griddle, grill, or in a skillet until thoroughly cooked, flipping every few minutes to prevent burning.

I ate mine (as pictured) with spinach and artichoke hearts, lightly sauteed in clarified butter with a little garlic and red pepper flakes, and the combo was really, really nice. Next time, I'll probably saute onions and mushrooms with some bacon; one can never have too much bacon.

Yay Bambi!


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