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Culla Carne di Cerva Cipolla
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Author:  Lil Bit [ 26 Apr 2007, 14:26 ]
Post subject:  Culla Carne di Cerva Cipolla

This is a neat and different way to dress up venison burger. You'll need:

1 lb venison burger
1 egg
1/4 C oil
1 Tbs basil
1/2 TBS marjoram
1/4 tsp rosemary
1 C bread crumbs
3 large red onions
salt
pepper
1 TBS butter
1 TBS yellow mustard
2 TBS horseradish
3 cloves garlic, smashed and minced
1/4 C ketchup
whipped chive cream cheese

1) Preheat oven to 375 degrees.

2) Peel the three red onions and submerge in salted water on high. Boil for 30 minutes.

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3) Mix venison, basil, rosemary, marjoram, salt, mustard, bread crumbs, pepper, garlic and 1 tBS horseradish. Mix thoroughly. Mixture will be dry.

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4) Drain onions, and peel off sloshy outer layer until you get to a semi-firm layer. Cut the top off and with a fork pull the center layers loose and free.

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5) Place onion shells in a dish sprayed with cooking spray, with 1/3 TBS of butter in the bottom. Fill with stuffing until cresting.

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6) Add egg and oil to the remaining stuffing mix and work it through. Form into two long pieces and two short pieces. This will be your cradle. Mix ketchup and 1 TBS horseradish. Slather on cradle meat. Bake uncovered for 30 minutes.

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7) With a tablespoon of whipped chive cream cheese, top the three onions, and serve with a side of rice pilaf. Enjoy!

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