Gotta love it when your son in law drops off last yrs excess inventory of assorted pkgs of venison sausages and elk burger in anticipation of this yrs take. They've got plenty. They're gonna get more. They know it. They've done it for yrs. It's a done deal. They are cleaning out the freezer.
Lucky me.
It is nearly 2 weeks into September and the sky and the light has changed; today's wind blustry, thrashing the pines and oaks, leaves and branches left on the yard. A week ago the wild rice tendrills were green with purple tops as I knocked a few into the canoe. A meager yield this season due to to early heavy rains and later strong winds. What was left was laying half down and it was a one side of the canoe half harvest of a quarter crop. Not a lot. Like hobby ricing.
I fried the elk burgers, seasoned w/ salt, pepper, garlic in a black cast iron pan, along with carmelized onions and plenty of garlic, and at the end added worcestershire sauce and smoked cheddar cheese.
We ate them on whole grain bread w/ketchup and mustard and tabasco to taste.
Luscious, assertive and wild.
October on the palate.
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