Posts Tagged ‘grill’
One of the things I most love about our community garden is that everyone is eager to share what they grow. The other day, one of our neighbors loaded me up with Thyme and Rosemaryâ€”two of my favorite fall spices. The smell of fresh herbs in the kitchen is so incredible. They taste pretty good too. So tonight I pulled them out to spice up my venison back strap. So delicious! I served it with creamy braised radishes for an easy and elegant meal (if only my dining room table wasn’t full of all the dishes I’m donating to Purple Heart on Monday).
Our neighbors have one of those portable backyard fire pits. Itâ€™s small, but Rick figured a very small deer would fit over it. So, this summer he got a Spring buck that dressed out at 26 pounds and put it in the freezer until he could figure out how to make a spit for the fire pit. For the record, a whole deerâ€”even a small oneâ€”takes up a lot of room in the freezer.
Alas, Rick was foiled on the spit. He just couldnâ€™t find a non-commercial grade rotisserie that would hold more than 12 pounds, and a commercial rotisserie was not in our 2010 budget. So, he opted for option 2: to build a grill over the fire pit and slow roast/smoke the venison. Enter Home Depot where 1 grate, 4 steel rods, and a few bolts later, we had a grill for the fire pit. Better yet, we had a glorious early fall weekend day approaching. The BBQ was on!
If youâ€™ve ever seen the movie â€œMy Big Fat Greek Wedding,â€ specifically the scene with the lamb grilling in the front yard, then you can visualize the roast. We too were in the front yard. But we invited the neighbors, so it was okay.
In the end, this adventure in grilling was worth every minute. It was one of the best roasts we have ever made. Absolutely amazing. So, if youâ€™re feeling up to the challenge, this is what we did…
Friday night is usually venison burger night for us. There are a ton of ways to cook venison burgers, and I’m always experimenting with more. Tonight I thought I’d try mixing mozzarella cheese with the ground venison to see if it would help with keeping the meat from falling apart on the grill. It did. And the burgers were moist, even though we cooked them well done. Perfect!
Recipe: Cheesy Venison Burger
Summary: a moist and filling burger with a little kick.
- 1 lb ground venison
- Â¾ cup shredded mozzarella cheese
- Â½ cup chopped green pepper
- Â¼ cup oat bran
- 1 tsp salt
- Â¼ tsp cayenne pepper oil
- BBQ sauce tomato
- Preheat grill.
- Mix together all ingredients, except the oil, BBQ sauce, and tomato and form into six patties.
- Brush each patty with the oil so that it wonâ€™t stick to the grill.
- Grill burgers for about 5 minutes on each side, or until cooked through. The cheese keeps these moist, so well done is good for them.
- Remove from grill and serve with a dollop of BBQ sauce and a slice of tomato.
You can use finely chopped bread crumbs instead of the oat bran.
Cooking time (duration): 15
Number of servings (yield): 6
Copyright Â© Copyright Susan Rose.
Recipe by Susan Rose.
Microformatting by hRecipe.