The Meat: Mix together about a pound of lean, unadulterated, ground venison with cooled, cooked barley, an egg, plain breadcrumbs, chopped sun-dried tomatoes, cubed mozzarella, parsley, garlic powder, pepper. Hint: When making barley to add to soup, cook extra and package small amounts for the freezer.
The Method: Form into balls and roll in more breadcrumbs. Place in heated stovetop pan that has been coated with a small amount of EVOO; press down to form sliders. Slice a sweet onion over the meat, toss in some cherry tomatoes and season it all with more pepper and paprika. Spray with EVOO. Cook till ever so slightly pink, turning once.
The Menu: Oven fries, bread for Joe and a big plate of crudites for both of us.
Buon Appetito.
