Simple Grilled Venison Burgers

If you are unsure about the taste of venison, these burgers are a wonderful Venison_Burgersway to try it out. “Foodies” across the globe have embraced venison for its earthy flavor: Deer graze on grass, acorn, berries, and herbs, which lends to a unique taste and texture that is not found with any other cut of meat. The key to preparing venison is to enhance the natural flavors of this organic meat. Venison is usually quite lean, so in order to make sure these burgers aren’t too dry, the recipe calls for egg yolks and olive oil to give it a bit of help.

If you enjoy bacon, and save your drippings (or a few strips), you can add a heaping spoonful of the liquid (or ground strips) into the venison mixture. Just be sure to limit how much salt you are adding.

Ingredients:

  • 1 lb. ground venison
  • 2 egg yolks
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon Worcestershire sauce
  • Fresh ground black pepper and salt to taste

Directions:

Gently combine all ingredients in a large bowl with a fork. Do not overwork the meat or it will give you very tough burgers. Shape into four large patties and grill over medium-high heat until medium well, about 3 minutes on each side, depending on thickness and the heat of your grill.

These are absolutely perfect topped with a slice of Colby jack cheese and fresh tomatoes.

Source: Brittany’s Pantry. “Simple Grilled Vension Burgers

Homemade Kimchi

Kimchi (aka kimchee or gimchi) is a traditional fermented Korean main dish

A bowl of traditional Korean napa Kimchi with white rice.
A bowl of traditional Korean napa Kimchi with white rice.

made of vegetables with a variety of seasonings. It is often described as spicy and sour. There are hundreds of varieties of kimchi made from napa cabbage, radish, scallion, or cucumber as a main ingredient. In traditional preparation, kimchi is fermented in jars stored underground for months.

Brine: For each cup of vegetables use 1 TBSP raw vinegar and/or fresh squeezed lemon and enough water to cover the vegetables.

Ingredients:
Try turnips, okra, beans, eggplant, or other favorite vegetables that are in season.

  • 1 daikon radish or a few red radishes, sliced into half moons
  • 2 carrots, sliced into half moons
  • 2 green tomatoes or tomatillos, chopped
  • 1 medium onion (leeks, scallions, or shallots may be substituted, to taste)
  • 6 cloves garlic, peeled and chopped
  • 2 medium-size chile peppers (jalapeno for mild heat, habanero for more kick), chopped
  • 3 tablespoons freshly grated ginger
  • 1 tablespoon any brand Himalayan pink salt

Preparation:

Mix all ingredients in a large bowl. “Massage” the mixture with your hands, grabbing handfuls and squeezing repeatedly until vegetables are wilted and excess water is squeezed out.

Spoon kimchi mixture into a quart-size jar with a wide mouth. Pack tightly, pressing hard until brine rises; the vegetables must be submerged to avoid mold forming. Loosely cover jar with a lid.

Allow kimchi to ferment at room temperature for about a week. Each day, press the mixture down to keep vegetables submerged in the brine. The longer it ferments, the more sour it becomes.

When kimchi has fermented to your taste, store in the refrigerator.