The internationally famous wild game chef, Ed Morris, sent me a recipe that he claims is good enough to recommend. Hamburger Bar-b-que. Ed’s secret is celery. Yes, celery, that inconspicuous vegetable that lends so much flavor to everything it seasons.
Ed says to take 2 pounds of ground beef (my hunch is that ground venison would also be dynamite) and 1 cup of chopped celery.
Brown the beef along with the celery in a large skillet and then drain. The Bar-b-que part includes 1 cup ketchup, 1 tablespoon lemon juice, 1 ½ tablespoons vinegar, 2 tablespoons of brown sugar, 2 tablespoons of ground mustard (powder), ½ cup of water and 2 to 3 tablespoons of chili powder, depending on how much heat you require.
Mix the sauce part together, then ad to the ground beef and celery. Cover the skillet and cook down until celery is gone.
According to Ed, “It’s good.”
When Ed says it’s good, you can count on it being good.
Hamburger Bar-b-que
2 pounds ground beef
1 C chopped celery
1 C ketchup
1 T lemon Juice
1 ½ T vinegar
2 T brown sugar
2 T ground mustard (powder)
2-3 T chili powder
½ C water