This new recipe is epic – that’s the word that kept coming up as I was thinking of a title, as I was eating them, and when I took 4 of them to Ger and Cassie. (You see, she said, “Oh, thanks! We’ll have them for dinner tomorrow night” at the same time Ger was opening the container and eating one, nodding at me that it was good – his mouth was full!)
So, Epic Deer Burgers might be made with grass-fed cow, or bison, or llama, or deer, whatever ground meat you want to make them with. Here’s what I did:
I mixed the following ingredients in a large bowl:
2 lbs doe burger
2 cups organic spinach, rough-chopped
1/2 cup organic old-fashioned oats
2 large eggs
1 cup organic shredded cheddar cheese
1 TBSP minced garlic (I used penzeys.com)
1/4 tsp turmeric
1 tsp smoked sea salt
freshly ground black pepper, to taste
I shaped them into 7-8 patties over medium high heat with a little coconut oil in the pan to begin with – deer is usually ver lean. (and grass-fed!) This took maybe 10 minutes to get them done in the middle and nicely browned on both sides.
I served them with a little extra spinach and some fresh pomegranate. We also had a little white onion and stone-ground mustard. They looked so festive with the red and green – ’tis the season!
Another epic thing about this meal is that I used deer burger that was a Christmas present from an epic student, Maggie.
It’s not the first Christmas that Maggie has given me some of her bounty. Maggie and her little sister, Sydney, hunt with their dad. I think they both got their first deer as 4th graders.
Maggie is now a 7th grader. I could blog for days about her many talents and her big heart, her writing prowess, and her amazing brain. Here’s one of my favorite photos of epic Maggie, using her artistic skills.
I can’t wait to see all she accomplishes with her life. Thanks again, Maggie!