Cookin’ on the Wild Side: Chef Tim’s venison recipe

Want a great-tasting burger? It’s all about the grinding and a timely flash-freeze

The secret to any great burger is first in how you treat the meat before you cook it. If possible, grind your meat into burger before you freeze it. I realize many of you may not have access to a meat grinder. Instead, ask the meat processor who handles your venison.

Let’s get started Here's what I have found to work best for me:

Select the amount of ground burger. My preference is one-third of a pound or a patty that is about one-inch thick and just slightly larger than the bun you will be using.

Add about one teaspoon of bacon grease per patty. Make sure it gets mixed into the meat. Yes, I know, this is not the best for those of you concerned about cholesterol. But I love the taste and I'll be smiling when I go.

I have a plastic patty-maker I use when I grind my own venison. When I grind my venison I form them into patties and then flash-freeze them. It's not hard to do. Use a cookie sheet or other flat cooking sheet with wax paper on it.

Form your patties and then place on the sheet. Place the sheet with patties in the freezer for about 15 minutes. I then put the patties in food-saver bags and vacuum-seal them. When I want a burger, I just open the bag and take out what I want.....no need to thaw them out! I learned this early in life when I fried sausage patties purchased already frozen.

Cook your burger to about medium. For my grill, that means indirect heat for about 7 minutes, then flip and grill another 5 to 7 minutes. I use a shake or two of black pepper just as I take the off the grill. Add whatever you like on your burger. I like them simply with mustard, lettuce and cheese. The important thing is to not overcook them. So that means you will likely have to experiment with your grill.

While I love my gas grill, for some reason the burgers always taste better cooked over charcoal.

Remember not to swallow your tongue!!

Pan Roasted White Bass with Wine-Butter Sauce

2 white bass or other whole firm-fleshed fish, about 1 lb each* (scaled and gutted)
6 large cloves garlic, peeled, cut in thirds
2 T olive oil
1 C flour
2 T fresh oregano, chopped
1-1/2 tsp salt
1 tsp hot sauce
1 C white wine
1 T butter
2 T lemon juice
lemon slices for garnish

Wash fish and pat dry. Spread flour on a plate. Salt the fish and then dredge in flour, coating entirely. Allow to rest for 20 minutes.

Heat olive oil over high heat in a sauté pan large enough to hold both fish without crowding. When the oil is very hot but not yet smoking, add garlic and toss the garlic around for a minute. Place fish in the pan and brown 1-1/2 minutes on each side. Lower heat to medium, cover and roast for about 10 minutes, turning the fish once. Remove to a warmed side plate. (Note that the 10 minute cooking time is for fish about 1" thick at its thickest part. For thinner or thicker fish adjust the time accordingly.)

Add wine, raise heat to high and quickly reduce to a syrupy consistency, scraping all around the pan to loosen browned bits clinging to the pot. Add the butter and swirl to melt and blend. Correct seasoning and pour sauce over fish. Garnish with additional oregano and lemon slices.

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