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Oyster bisque & Venison burger

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Oyster bisque
Oyster 2C
Heavy cream 4C
Shallot(chopped) 2ea
Garlic cloves (minced) 2ea
Spinach fresh 1-2ozw
Sherry cooking wine 1/4C
Seafood stock 1C
Olive oil 3T
Butter unsalted 4ozw (2ozw melted)
Flour 2ozw
 
Venison burger
Venison ground 8ozw
Bacon(chopped) 1 pc
Dijon 1tsp
Worcestershire sauce 1tsp
Garlic (chopped) 1clove
Onion powder 1tsp
Egg 1ea
Bread crumb 2T
Salt and pepper to taste
Olive oil 1T
 
Method of Preparation
For bisque saute shallot, garlic and spinach in olive oil and 1/2 of butter over med. heat in sauce pot until shallots turn translucent. Then deglaze with sherry and seafood stock. bring to a boil and then add oysters. Cook for 1-2 min and add heavy cream. Bring to a boil and add roux made with remaining 2ozw melted butter and flour. If it is not thick enough add more roux. If it is too thick add hot chicken stock. Season with salt and pepper and enjoy!
 
For burger mix all ingredients together and form into patty shape. Then cook in saucepan with oil over med-high heat until internal temp. of 145f is reached. Enjoy your burger with your favorite condiments!

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