Sliders have become very nearly a mainstay for folks looking for something simple, but still very tasty. A part of a much larger, easy to accessorize menu for casual weekend get togethers. During this fall's visit to our oldest grandson, we offered the option of bear meat for him to try. He eagerly accepted. Brock, 22, is somewhat particular about his tastes and I took this as a personal challenge. Last night he and his mom made us some pretty spectacular Muffalettas. I have had a bit of success in the past introducing him to London Broil, Quail, Venison, and Reindeer. This trip I offered two choices of bear meat, with the first being this meal.
1 pound bear burger
1 small pack goat cheese
Several slices of Provolone cheese
Bread n Butter pickles
Fried onions
1 pack Hawaiian rolls (these are the best)
Choice of sauce (I like Hidden Valley Cajun)
Fry small
patties of burger till well done (165F), adding provolone cheese after turning over to melt. Slice rolls in half (by sheet) and brown in
skillet. Set aside in warmed oven to
keep warm.
Brown
onions in skillet till caramelized. (you can use raw if you like) Assemble
as follows. Lay bottom sheet of rolls on
counter. Layer burger, cheese, pickles,
and onions on top. Add sauce and replace top half of
roll and serve.
Brock loved these, in the end devouring 5 of them. I had one, Barb 2, and we sent the rest home with him. Barb and I could only watch with a combination of pride and amazement. Next up for us is Bear Steaks with Morel Mushrooms.
"Okay, grandpa, can I have another and another, and yet another?" (insert Grandpa smile here)
Brock Hilts
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