What’s Greek style GW? Add mint? Pure Elk or a mix?
By memory, pure elk ground, red onion fine diced, parsley, oregano, minor amount of mint, raisins or dried cranberry, fresh garlic, olive oil, bake hot at 425. I eat them until I'm sick. My wife makes these....maybe not exact but this is close...
Edited to add we don't use ground beef anymore and haven't for many years. I think this ground batch is 5-8 percent fat.
Yup, reads like a recipe for engorgement.
I’d probably delete the fruit and add a panade for moisture givin using 100% game meat.
Bueno amigo think I just found a new camp meal if game meat is still in my freezer from the previous season.
Trust me, it adds that tiny bit of sweetness, a tiny bit, that makes it all come together. Im not a dried fruit guy but I very much prefer it with the fruit in. I forgot the binder, bit of panko or if we are out, oats...
And it's never dry either using the above. Never. Make them at least twice a month...
Last edited by GregW; 08/07/18.
- Greg
Success is found at the intersection of planning, hard work, and stubbornness.
