Tuesday, January 31, 2017

Pretty damn savory

The trim from the butchered, closing day buck
went into the grinder in a seven to one ratio
with the smaller part being smoked bacon

Blondie was jonesin for meatballs
so I launched..........

1.5 lbs venison/bacon grind
1.5 lbs 93% beef grind
1/2 smallish yellow onion super finely minced
1 small shallot super finely minced
1 teaspoon dried sweet basil
2 tablespoons dried parsley
3 tablespoons worchestershire sauce
1 teaspoon Morton sausage and meatloaf seasoning
2 eggs
1/2 cup unseasoned bread crumbs
salt & black pepper

A coarse paste resulted from a vigorous hand mixing
chilled four hours to marinate the mess
then rolled into two inch spheres
browned in a light swirl of olive oil to get the skillet going
turned three or four times to create a crust
then finished in gravy made of the pan drippings


Later in the afternoon we made some artwork:

                                                                                      "Still pike with retriever"

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