I've made these before but they've never turned out as good as last weekend. Must be learnin' a few tricks from Emeril or Alton Brown or somebody. I suppose you could substitute venison just as easily. Here's how it all went down: About 6 cloves of roasted garlic 1 tbsp Dijon or deli-style mustard 1/4 cup chopped shallots or yellow onion 1 1/2 tsp Worcestershire sauce 1 tbsp olive oil 4 tbsp blue cheese 1/4 tsp salt 1/4 to 1/2 tsp freshly ground black pepper 1 egg, beaten 2 lb ground elk meat, or deer, or... Diced the garlic up small and combined everything in a bowl and then smooshed 'em into about 1/3 lb. patties. Grilled 'em over high heat - last year's seasoned mesquite - and served on a sourdough cibatta roll. A little backyard lettuce, catsup and a slice of backyard tomato and... BAM! Paired up nicely with a Sonoma Zinfandel for the missus and a Four Peaks Kiltlifter for me. I'd wager there's some other wild game cooks out there.
I have a very similar recipe, same basic ingredients but I use Chipotle sauce instead of worcestershire sauce. Good bittles for sure!
