12-18-2004, 06:42 AM
Ingredients: [ul] [li]1 jalapeno pepper, seedless [li]1/2 small onion [li]1 large clove garlic [li]1 pound ground elk meat [li]1 teaspoon salt [li]1 teaspoon chili powder [li]1 beaten egg or egg substitute [li]1/2 cup bread crumbs [li]1 teaspoon crumbled sage leaves or 3 tablespoons fresh chopped sage [/li][/ul]
Directions: [ol] [li]Dump the jalapeno pepper, onion and garlic into a food processor or meat grinder. If you don’t have fresh jalapenos, use about 6 slices from a jar of pickled and sliced peppers. Well, don’t just stand there, process, unless you decide to grind. [li]In a large bowl combine the ground meat and all other ingredients. Moosh thoroughly with your hands. Form into 6 patties and sauté in a pan with a small amount or oil. Cook just until the middle is no linger pink. According to Asian importers, powdered elk horn is treasured as “a cure-all and aphrodisiac.” Gin and tonic is probably cheaper. I think there are a couple of limes left in the cooler. [/li][/ol]
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Directions: [ol] [li]Dump the jalapeno pepper, onion and garlic into a food processor or meat grinder. If you don’t have fresh jalapenos, use about 6 slices from a jar of pickled and sliced peppers. Well, don’t just stand there, process, unless you decide to grind. [li]In a large bowl combine the ground meat and all other ingredients. Moosh thoroughly with your hands. Form into 6 patties and sauté in a pan with a small amount or oil. Cook just until the middle is no linger pink. According to Asian importers, powdered elk horn is treasured as “a cure-all and aphrodisiac.” Gin and tonic is probably cheaper. I think there are a couple of limes left in the cooler. [/li][/ol]
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