Wild Game Sliders, 10/19/12 - KATV - Breaking News, Weather and Razorback Sports

Wild Game Sliders, 10/19/12

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Capi Peck & Ryan Marsh

Trio's Restaurant & Catering


For the Sliders:
1 # ground game meat
1 t. fresh oregano
2 t. fresh thyme
2 t. fresh tarragon
1 t. dry dill weed
1/2 tsp. dry mustard
1 egg yolk
salt and pepper to taste

Mix all ingredients together.  Pat out four 4-ounce patties;  grill to medium rare to medium.

For the wild game remoulade:
1/3 c. Creole mustard
1/2 t. roasted garlic cloves
1/3 c. Dijon mustard
1/4 c. fresh thyme leaves,  chopped
3/4 c. mayonnaise
1-2 t. honey
Mix all ingredients together and set aside.  Can be made early in the day and stored under refrigeration.


To assemble:
4 ciabatta rolls or small buns of your choice
2 Roma tomatoes, sliced
microgreens or romaine leaves

For the potatoes:
2 Idaho baking potatoes, thinly sliced
peanut oil for frying
white truffle oil

Fry potato slices just before serving in peanut oil to cover.   When cool enough to handle, toss in the garlic parmesan dust and drizzle with a small amount of white truffle oil

For the garlic parmesan dust for chips :
1/2 c. finely grated parmesan cheese
1 t.. onion powder
1 T. garlic powder
1 t.  dry mustard

Mix all together and set aside.  Use to season warm potato chips.



To assemble burger: 
Grill patties medium rare to medium. Toast ciabatta rolls, spread wild game remoulade  on both sides of rolls, add tomatoes and micro greens.  Place patties on rolls and they are done.

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