10774 95 St NW Edmonton, AB T5H 2C9 
(780) 422-0488 

Wine pairing(s):
KenRidge Showcase South African Pinotage
KenRidge Showcase Australia Cabernet Sauvignon
Niagara Mist Raspberry Merlot

6 Servings

2.25 lbs (1.2 kg) venison shoulder or leg, ground
1/2 lb (250 g) pork, ground
2 eggs
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) grainy mustard
2 tbsp (30 ml) rosemary, chopped
kosher salt and white pepper to taste
1 tsp (5 ml) cumin seed, ground
1 tsp (5 ml) ground ginger
1 tsp (5 ml) ground paprika
1 tsp (5 ml) ground coriander

Oka Cheese Disk
1 eggplant, cut into 6 disks
2 tbsp (30 ml) kosher salt
1 tbsp (30 ml) olive oil
1 clove garlic, finely chopped
kosher salt and white pepper to taste
6 slices Oka cheese

Mix all ingredients until well combined. Form the mix into 6 burgers and refrigerate until ready to grill. Preheat grill to medium-high. Place the venison burgers on the grill and cook to your desired degree of doneness, 8-10 minutes per side. When the venison patties are just about ready, place one eggplant and Oka cheese disk (see below) on each burger. Allow the cheese to melt slightly and serve.

Oka Cheese Disk
Sprinkle the eggplant with salt and allow to sit at room temperature for an hour. Rinse the salt from the eggplant under cold running water and pat dry. Brush the eggplant with olive oil on both sides. Sprinkle with garlic and season with salt and pepper. Preheat oven to 475? F (240? C) Place the eggplant on a baking tray and cook in the oven for 10 minutes per side. Remove and let cool slightly. Top each slice of eggplant with a slice of Oka.

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