David’s Venison Burgers with truffle oil and prosciutto

Discussion in 'Recipes' started by HuntingwithKids, Oct 2, 2010.

  1. Ingredients
    • ½ pound of ground venison per person.
    • If unavailable, shoot more, use grass-fed beef or buffalo
    • Black or white truffle oil (try to get the oil made with real truffles)
    • An ounce of prosciutto per burger
    • Salt and pepper to taste
    • A healthy dash of good, dry red wine or Maderia
    • Cheese optional
    • 1-2 tablespoons sweet cream Butter

    Preparation
    • Put ground meat in a bowl
    • Chop up prosciutto and add to meat
    • Sprinkle liberally with truffle oil (3-4 tablespoons)
    • Salt and pepper to taste
    • Knead the meat well and make into patties
    • Melt butter in pan (don’t let it burn)
    • Brown burgers on one side
    • Flip the burgers and cook 3-4 minutes
    • Add the wine to the pan
    • If using cheese, put a slice on each burger
    • Cover pan and let the burgers cook 1-2 minutes on low
    • Serve burgers open face on toast
    • Pour pan juices over burgers

    Serve with wild rice, red cabbage and
    • a good Bordeaux with some Merlot content (St Julien, St Emilion or Graves)
    • a red Burgundy or Rhone like Chambertin or Cote Rotie
    • or a Northern Italian red like a Barolo
     

    Attached Files:

  2. 99dragon99

    99dragon99 G&G Evangelist Forum Contributor