Recipes

 

 

1 lb venison or beef, cubed
½ sweet onion, diced
2 tablespoons Worcestershire sauce
1 tablespoon Weston Black Pepper & Garlic Jerky Seasoning

 

Gravy
1 tablespoon butter

½ sweet onion, sliced
1 ½ cup beef stock
¼ cup corn flour

 

4 eggs - fried in butter to preferred doneness

1 cup cooked white rice
1 sprig green onion, sliced

 

Cooking Directions:

 

Run the meat and the diced half of the onion through the coarse plate of your meat grinder, then run half of the resulting ground meat through the fine plate. Mix the ground meat with Worcestershire sauce and jerky seasoning. Divide mixture into four portions and shape into patties. Refrigerate until ready to cook, then grill to preferred doneness just before serving.

 

To prepare the gravy, sauté the sliced onions and mushrooms in the butter until the onions are translucent. Transfer the onions and mushrooms into a bowl and set aside. Reserve the juices in the pan. Add 1 cup of beef stock to the pan and bring to a boil. Dissolve the corn flour in the remaining ½ cup of beef stock to create a slurry. Once the beef stock is boiling, whisk in the corn flour slurry, add pepper, and whisk to desired consistency. Reduce to low and stir in the sautéed mushrooms and onions. Keep warm until ready to serve.

Assemble by starting with the rice on the bottom. Pour gravy over the bed of rice, then place a burger on top. Finish with a fried egg and sprinkle with green onions.  

 

 

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