When life hands you……Venison?

First of all, whoa nelly! Thanks for the birthday wishes! I really was not expecting it so it made the day even better.

Anyways……………onto some more important news. Well, almost more important. So, one of the hubs’ clients gave him an ABUNDANT AMOUNT of local venison sausage. My cute Kiwi husband gets pretty excited when fellow Texans spoil him with food. He feels like a native and all of sudden starts saying “ya’ll.” Ha-ha, just kidding, but you get my point.

So when he came home with all this “meat” and asked me to fix something with it, I kinda was at a loss. Uh, what exactly do you want me to make with 10lbs of sausage? So many options!

We both wanted something spicy with a little tang.

Greek Venison Sausage Patties

Ingredients:

• Lean meat or game meat (venison, lamb, ostrich, etc.)- 1/2 lb. to 1lb.
• Greek seasoning or you can make your own with the following.
• /4 teaspoon dried oregano
  
• 1/8 teaspoon dried thyme
  
• 1/8 teaspoon dried basil
  
• 1/8 teaspoon dried marjoram
  
• 1/8 teaspoon dried minced onion
  
• 1/8 teaspoon dried minced garlic
• balsamic vinegar
• paprika
• dill (optional)
• 1 egg (yolk and white separated)
• Greek yogurt or plain goats milk yogurt for topping
• dash of sea salt and black pepper
• oil 
• spicy ketchup or sriracha sauce

Directions:
Place ground meat in bowl and mix with hands. Add in spices, 1-2 tbsp. balsamic vinegar, and egg yolk. Mix again and form into patties. Should make anywhere between 2-4 patties. Get skillet ready, heat with a little oil on medium heat. Lightly coat your patties with the egg white and then place on skillet. Cook thoroughly (both sides) until meat is medium to well done. Remove from skillet and place on bed of salad/vegetables. Add a few tables of Greek yogurt/goat milk yogurt. Sprinkle with paprika and ketchup or sriracha sauce.

**I like to fancy up the salad with raw cashews, dried berries, and maybe even some dill pepper.

Eat up!

These will definitely be on my list to make again. The flavors were very nice together. Would be even better with a side of dolmas!

And with that being said, Jen over at Peas and Crayons is up to it again. Another great link connection and this recipe is perfect for "initiation". Well at least I think so. hehe.

Go check out all the cool recipes on her one big virtual blogger cookbook!

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I hope everyone gets time to DISCONNECT this weekend. Take time to cook a fun meal with loved ones, play outside, or just veg. Whatever your heart desires!

I think I get to go on a hot date tomorrow night, or so I’m told.

Odd Question: What’s your go to recipe when you have an ABUNDANT amount of meat/poultry/tofu/etc.??

No one say meatloaf!

Cheers to getting wiser not older!

LC