SANDRA’S HORSEY VENISON BURGERS and FRESH TOMATO BASIL SOUP

This is a wonderful burger 
made with left-over roast, 
i.e., venison, moose, or beef...

Servings: (2)
Prep: 10 Mins.

Posted by Sandra

INGREDIENTS

***Horsey Sauce:
2 tablespoons mayonnaise
2 teaspoons prepared horseradish (I use Extra Hot)
2 teaspoons chili sauce

***Venison Burgers:
2 sesame buns, toasted
8 fresh organic arugula leaves
salt and freshly ground pepper, to taste
8 oz. prepared venison roast, thinly sliced, and warmed (or moose, or beef)
1 roma tomato, thinly sliced
1 thin onion slice, cut in half and separated

A fresh tasting and 
velvety textured 
Fresh Tomato Basil Soup

--Fresh Tomato Basil Soup
is a perfect accompaniment



METHOD

In a small bowl, whisk the mayonnaise, horseradish, and chili sauce, until smooth, and set aside.

Toast 2 sesame seed buns halved (I do so with the bagel setting on my toaster to only toast the inside, or do so under the oven broiler).

Meanwhile, sprinkle the sliced venison roast meat with salt and pepper, to taste. Heat the meat in a microwavable dish on high for 30 seconds.

Place 1-1/2 teaspoons of sauce onto all four bun halves. On the two bottom halves, equally place on top of the sauce the hot meat, tomato slices, thinly sliced onions, and arugula leaves. Place the top bun over each of them. Serve burgers with hot Fresh Tomato Basil Soup. – Enjoy!

SANDRA'S CRANBERRY-PINEAPPLE CHUTNEY

This chutney is most excellent served 
with ham, turkey, pork, or chicken, 
including as a sandwich spread...

Yields: (3 cups)
Prep: 15 Mins.

Posted by Sandra

INGREDIENTS:

½ (12 oz bag) of frozen, whole cranberries
½ cup water
½ cup dark brown sugar
pinch of kosher salt
1 hand-full of raisins
1 (8 oz. can) crushed pineapple, drained
2 tablespoons prepared ‘hot’ horseradish, or more if you like it spicier

METHOD

Combine frozen cranberries, water, dark brown sugar, kosher salt, and raisins in a medium saucepan, and bring to a boil, then reduce heat to low to gently simmer for 10 minutes. Add the drained crushed pineapple, and horseradish; folding to combine, and simmer for 1 minute more. Taste for spiciness, adding more horseradish, if desired.

Serve hot with your choice of ham or poultry, or chill for 1 hour in refrigerator to serve cold, if desired. – Enjoy!

SANDRA'S KICKER HORSERADISH SAUCE

A wonderful zippy sauce that
adds just the right zest
to prepared meat,
including sandwiches...

Yields: 1/4 cup
Prep: 3 Mins. |
Refrigerate 1 hr.

INGREDIENTS:

1/3 cup sour cream
2 tablespoons "hot" horseradish
1-1/2 tablespoons dijon
kosher salt and ground black pepper, to taste

METHOD:

Whisk all ingredients in a small non-reactive glass or ceramic bowl, and place in refrigerator for flavors to meld for 1 hour before serving with your favorite prepared beef, moose, venison, or buffalo meat!

~~~~~~~~~~~~

Tip:  This Kicker Horseradish Sauce is also wonderful to serve with roasts, on sandwiches, or just alongside as a dipping sauce. ~ Enjoy!

SANDRA'S KICKER HORSERADISH BURGER SANDWICHES

I made these burger sandwiches with ingredients
I had on-hand for Max and my lunch, and we were
addicted; hook-line-and-sinker...

Servings: (2)

Prep: 5 Mins. |
Cook: 12 ot 16 Mins.
Posted by Sandra

INGREDIENTS

***Burgers:
½ lb. lean burger, (beef, venison,  moose, or buffalo)
¼ teaspoon garlic powder
¼ teaspoon onion powder
pinches each of kosher salt, and ground pepper

***Horseradish Sauce:
1/3 cup sour cream
2 tablespoons hot horseradish
1-1/2 tablespoons dijon
Kosher salt and freshly ground black pepper, to taste

--4 slices of whole wheat bread
--Romaine lettuce leaves
--1 ripe tomato, sliced

METHOD

Heat a medium non-stick skillet to medium-high heat. In a medium bowl add the burger, garlic powder, onion powder, kosher salt, and ground pepper, and then gently mix just to combine. Form the burger mixture into 2 square-shaped patties (that are a bit larger than your bread slices, as they will shrink during the cooking process), and place a dimple in center. Cook burgers for 6 to 8 minutes per side.

Whisk the sour cream, horseradish, and dijon in a small bowl, and then taste; adding kosher salt and ground pepper, to taste.

Toast four bread slices, and spread the horseradish mixture over all of them. Arrange the hamburgers over 2 prepared slices of toasted bread, followed by romaine lettuce leaves, tomato slices, and the other prepared bread slices upside down. Place any remaining Horseradish Sauce in a small serving bowl, and serve aside the Horseradish Sandwich Burgers for dipping, with dill pickle spears. – Enjoy!


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Tip:  Store remaining Horseradish Sauce in refrigerator for using with other sandwiches or recipes.

SANDRA'S OVEN BRAISED CORNED-BEEF BRISKET and CABBAGE with a HORSERADISH SAUCE

Excellent for St. Patrick's Day or any other day of the year...

Servings (6)
Prep: 15 mins.
Cook: 4 hrs.

INGREDIENTS:

--Brisket:
· 4 lb. center-cut corned-brisket, trimmed of visible surface fat
· 1 bottle of beer (Recommend: Alaskan Pale Ale)
· 2 tablespoons pickling spice (tied up in cheesecloth)
· Water to cover
· 3 large garlic cloves, minced
· 1 lemon, quartered, seeds removed
· 1/2 teaspoon ground pepper

***Add to pot 1 hour before done:
· 10 medium red potatoes; scrubbed, unpeeled, and cut in half
· 5 medium carrots; scrubbed, and cut into 1” chunks

***Add to pot 20 minutes before done:
· 1 onion, cut into 8 wedges
· 1 large head of green cabbage, cut into 8 wedges

--Optional:  Fresh lemon wedges for serving (although highly recommended)

Horseradish sauce:
· ¾ cup sour cream
· ¼ cup jarred ‘hot’ horseradish
· 1 tablespoon dried chives
· 1 tablespoon freshly squeezed lemon juice

METHOD:

Preheat oven to 350 degrees.

Rinse brisket to release its corning salt. Place corned beef in dutch oven and cover with beer and water. Add the pickling spice tied in cheesecloth, then the garlic, lemon wedges, and pepper. Cover pot and bring to boil on stove top.  Transfer dutch oven, covered, to preheated oven, placing it on middle rack. Braise for 3 hours, and add ingredients listed as stated above (1 hour before done), and return, covered, to oven.  After 40 minutes, add remaining ingredients listed as stated above (20 minutes before done), and return, covered, to oven.

Meanwhile, prepare horseradish sauce in a small bowl by adding all  ingredients in order listed; whisk to combine (I like to do so about 1 hr. ahead of time to allow flavors of sauce to meld)

Place vegetables on serving platter, adding brisket sliced against the grain and drizzled with a bit of cooking liquid. Place lemon wedges around edge of platter. Serve meal family style with a side of horseradish sauce. ~ Enjoy!