great ideas here, now I have some new thoughts for next time. I did a take off on a the burger recipe.
sauteed some spring onions - the chives with big bulbs - in olive oil. after they were soft and nearing clearish I sliced them up rather thin.
mixed 3 spoon crushed garlic cloves, the venison (its 80% venison, 20% pork ground course), sea salt, black pepper, paprika, pinch or two of fajita seasoning, dried onion flakes, some cajun blend seasoning, and mixed everything together.
made patties - then put chunks of quesadilla cheese in the patty and wrapped them around so the cheese would be inside the middle of the burger. grilled over the propane grill, and topped with the same cheese and all melty good. bread was toasted on the grill, and slapped together outside for about 10 minutes until the sides were finished. (my timing was a little off.)
for the side I did red potatoes. cut into just smaller than quarters, added olive oil, some rosemary from the garden, koshersalt and fresh ground black pepper. mixed and tossed, in the oven 425 convection for about an hour.
I didnt have everything I thought I did for a salad so it turned out to be just romain lettuce tops, slices of avacado, and diced red onion as a salad.
an off brand red wine that my wife likes, I paired with a sierra nevada.
the family got back from there 2 day roadtrip just as it was all coming together, nice to have everyone around the table for dinner. bachelor half week is over.