Feta Venison Sliders
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Feta Venison Sliders
Category
Meat and Poultry
Ingredients
- 1/4 cup panko breadcrumbs
- 1/4 cup milk
- 1 pound venison
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- 3 tablespoon fresh mint, chopped
- Kosher salt and freshly ground
- black pepper
- 1/4 cup crumbled feta cheese
- Drizzle of Fustini’s Meyer Lemon olive oil
Ingredients
Directions
- Soak the breadcrumbs in the milk for 5 minutes. In a large bowl, combine the venison, coriander, cumin, garlic, oregano, mint, some salt and pepper, and the soaked breadcrumbs. Mix well, but do not overwork. Fold in the feta, then form the mixture into eight 2-inch meatballs or 5-6 sliders.
- Place the meatballs in a large, greased cast-iron pan. Place the pan 7 to 8 inches from the heating element, broil for 10 to 12 minutes, or until cooked through, turning once halfway through. Drizzle with Lemon Olive Oil and serve with baby spinach