|Venison Burgers and Sweet Potato Fries|
So only a short four days after the long-awaited meat was in the house, it was time to thaw that gamey goodness and put it to use. This evening, I weighed out a five-ounce burger for myself and a six-ouncer for the husband. Usually the husband is in charge of all burgers and grilling in this house, but he got a wicked blister working in the backyard yesterday, which left me to deal with the raw meat. I let him be in charge of all spices and flavorings, though. "Don't do anything to it," he told me. "I didn't use anything the last time I made venison burgers." The man who rarely makes decisions was so serious about this direction I had to listen to him.
Dinner was quick and easy. The potatoes took about five minutes of prep time, and about 20 or so minutes after the burgers were on the grill, we sat down to dinner. (Honestly, it may have been a full half hour, but I'm not sure. It's easy to lose track of time when you're enjoying a sunny 60-degree evening in February.) But dinner wasn't just quick and easy to throw together, it was good. I mean, this meal was good. The husband's reaction made me know, without question, that he felt the same.
"I love me some venison," was all the husband could say after he took his first bite. And honestly, that was the first thing that came to my mind, too. Venison has such a unique flavor the meal truly would have been ruined had I doctored it up with seasonings or sauce. It was perfect all by itself. This meal was definitely worth the wait!
Chili Sweet Potato Fries
10 ounces sweet potatoes
1 teaspoon olive oil
1/2 teaspoon chili powder
1/2 teaspoon mixed up salt
Preheat the oven to 425 degrees F and spray a baking sheet or foil-lined pan.
Peel and cut the sweet potatoes into fries. Brush the potatoes with olive oil, and sprinkle with chili powder and mixed up salt evenly.
Bake for 30 minutes or until soft and lightly browned.