Ground venison tenderloin 1.5 lbs.
1/2 cup finely diced onions
2 tbsp. Worcestershire
1 tbsp. Lowry's garlic and herb mix
1 tbsp. finely diced fresh jalapeno (seeds removed)
1/2 cup ground garlic croutons
Mix all ingredients in a metal bowl.
Coat a cast iron skillet with bacon grease.
Make patties by rolling a ball the size of a child’s fist and place it on a flat surface, cover with wax paper and push down on it with a 27 oz can of vegetables. This will make nice round uniform patties.
Fry to desired wellness
Mix a package of Mexican flavored dry hidden valley ranch mix with 1 cup mayonnaise. Cover both insides of onion rolls with margarine and lightly brown in a skillet then spread the ranch/mayonnaise mix over both sides of the bun and serve with onion slice, tomato and lettuce
Submitted by Dee McCauley
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