Was watching Emeril the other night. He made something he called Salzbury steak.
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<br>Two parts ground beef, one part each of ground pork and ground veal. To that was added sauteed onions and bacon that had been food processed together. He made patties out of the mixture. Fried then roasted them. This was covered with a mushroom sauce for "presentation". (Of course, he bedded this in a big dollop of "garlic" mashed potato.)
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<br>Since I want to shoot Bambi this fall, I'm immediately thinking: How could ground venison be woven into this? Anybody have any ideas? I'm thinking substitute the venison for most , if not all, of the beef.
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<br>Regards, sse

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