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Venison Burger with Fried Duck Egg
Venison Burger with Fried Duck Egg
This to me is the Cadillac of burgers; whether it be beef, bison, or ground venison that I used in this recipe. I mixed shallots, garlic, balsamic vinegar and Worcestershire sauce into the venison and grilled the patties to a medium. With venison, you don’t want the burger cooked well done since it’s so lean. A little pink is ok. Then I topped the burger with garlic aioli and a fried duck egg; all on a toasted brioche bun.
Servings: 2 burgers
Equipment
- chimney starter
- charcoal
- charcoal grill
Ingredients
- 1 lb ground venison
- 1 shallot finely chopped
- 2 garlic cloves minced
- 1 tbsp balsamic vinegar
- 1 tbsp Worcestershire sauce
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- 1/2 tbsp butter or duck fat
- 1 duck egg
- garlic aioli
- 2 brioche buns toasted
Instructions
- Mix the ground venison with the balsamic vinegar, Worcestershire sauce, shallots, garlic, salt, and pepper.
- Form 2 – 8 oz patties.
- Turn the charcoal gray in the chimney starter. Pour in the grill and place the grate on. Place the patties directly over the charcoal.
- Grill for 4-5 minutes a side for a medium center.
- Once the burgers are done, melt the butter in a small skillet over medium high heat. Crack in the duck egg. Cook for 2 minutes.
Spread garlic aioli on both sides of the bun. Top with the burger and fried duck egg.
Italian Monkfish Kabobs
Italian Monkfish Kabobs
The pour man’s lobster is very underrated. Having a slight flavor of lobster with the firm consistency of a fish, monkfish is quite versatile and great on the grill. I marinated the fillets in olive oil, garlic, basil, and crushed red pepper for 30 minutes; skewered with a grape tomato, and grilled only for 10-12 minutes in total. If you don’t have a grill, you can leave the fillets whole and bake in the oven for 15 minutes at 400°.
Servings: 4
Equipment
- metal skewers
- chimney starter
- charcoal
- charcoal grill
Ingredients
- 4 monkfish fillets each cut into 4 pieces
- 2 tbsp olive oil
- 4 garlic cloves minced
- 1/4 cup basil finely chopped
- 1 tsp salt
- 1 tsp crushed red pepper
- 4 grape tomatoes
Instructions
- Marinate the monkfish with the ingredients for 30 minutes.
- Place 4 pieces of monkfish on metal skewers. Put a grape tomato on top of each skewer.
- Let your charcoal get gray in the chimney starter. Pour the charcoal in the grill and place on the grate. Put the skewers directly over the charcoal.
- Gril for 5-6 minutes a side.
Roasted Japanese Sweet Potatoes; 2 Ways
Roasted Japanese Sweet Potatoes; 2 Ways
These purple sweet potatoes are something special. In Japan, they are known as satsumaimo. The interior is a light creamy white that turns yellow after cooking. There are 2 ways to roast them in the oven. At 325° for 70-90 minutes, the sweet potato has a sweet cake-like texture. At 375° for 50-60 minutes, they are cheesecake-like with a crispy outside. Either way, eating these sweet potatoes is like eating a dessert.
Equipment
- foil
Ingredients
- Japanese sweet potatoes
- butter for serving
Instructions
- Prick your sweet potatoes with a fork on all sides.
- Wrap them in aluminum foil. Put in a cold oven at either at 325° for 70-90 minutes or at 375° for 50-60 minutes.
