Wednesday, January 13, 2010

Elk Burgers and Cheesy Baked Grits

Who says you can't have grits for dinner and a burger without a bun? Not me. These recipes come adapted from a classic, The Complete Venison Cookbook, by Harold W. Webster, Jr.

Elk Burgers
2 1/2 lbs. ground elk
1/2 c. onion, minced
1 garlic clove, minced
4 Tbs. parsley, chopped
1/2 c. dry red wine
2 Tbs. soy sauce
salt and pepper to taste

Mix all ingredients and form into patties. Cook on grill, cast iron or broil in oven (10 minutes per side). Serve on bed of mixed greens, garnish with a little barbecue sauce.

Cheesy Baked Grits
3 c. water
3/4 c. quick grits, uncooked
1/4 tsp. salt
1 egg, beaten
1 c. shredded cheddar cheese
2 Tbs. margarine
1/8 tsp. garlic powder
dash of red pepper sauce

Heat oven to 350 degrees. Grease a 1 1/2-quart baking dish. Prepare grits according to package directions. After prepared, add about 1/3 c. cooked grits to beaten egg. Add mixture and remaining ingredients to grits and cook over low for an additional minute until cheese is melted. Pour mixture into prepared baking dish and bake 30-40 minutes, or until top is set and lightly puffy. Let stand for 5 minutes before serving. Serves 4-6.


  1. Looks good! Most of the time I eat my burgers w/o a bun. When I want to get messy and stuffed, I add the bun :)

  2. Can you just send me a plate of that right now? That looks great. I haven't made grits in ages, thanks for the reminder.