Thank you to everyone who came out last night and made our guest chefery a success! We felt the love and hoped you did too. I celebrated a little too hardy and so the recipes are a bit late going up, and not all at once, but be kind to me! I haven’t stayed up past 10pm in a real long time and last night, we hit the pillow at 2am!
Here’s the first installment:
Venison Sliders with Maple Mustard BBQ Sauce
Makes 8 sliders or 8 full size burgers
For the Sliders
1 lb ground venison meat (or beef, pork, veal, turkey or a combination)
1/2 cup chopped flat leaf parsley
1/4 cup finely chopped onion
2 T worcestershire sauce (did you know this is made from the tamarind fruit? I just learned that!)
1 T dijon mustard
1 tsp hot sauce
1 tsp kosher salt
Cheese (we used smoked gouda)
Mix all ingredients together in a large bowl using your hands. Mix until the onions and parsley are evenly distributed, but don’t go too crazy – the meat will start to toughen. Form meat into patties. Grill (preferably) or pan-fry on hot heat four minutes on first side, flip, turn heat down to medium and cook to desired doneness. If you’re adding cheese, do it now.
For The BBQ Sauce
1/2 cup ketchup
1/4 cup whole grain mustard
1/4 cup maple syrup
1/8 cup Bragg’s apple cider vinegar (its the only brand to buy)
Place all the ingredients in a saucepan over medium heat, stirring occasionally with a whisk until the sauce starts to simmer. Turn heat down to low and stir occasionally for 15 minutes.
Spoon over burgers and enjoy!