Recipe For The Week

VENISON SAUSAGE:

5 lb. ground venison, cleaned of
all silver membranes
2 Tbsp. fennel seed, crushed just
before using.
2 Tbsp. fresh or dry thyme
2 Tbsp. oregano leaves
2 Tbsp. basil leaves
1 1/2 tsp. red pepper flakes
1/4 c. shallots, finely diced
1 Tbsp. cracked black pepper
1 Tbsp. salt
2 Tbsp. parsley, chopped fresh
or dry parsley flakes
1 Tbsp. sage

Mix all ingredients together well and
make into patties. Braise in butter with
Cabernet Sauvignon wine, both sides,
and bake in a 350 degree oven for 10
minutes or until cooked to your
preference.

"Gatlinburg Garden Club Cookbook"

http://www.plugintogreenprofits.com/?id=2054

Green Tip/A Fresh Start

Today's a perfect day to take stock of how green
you're living, and set some personal goals for a
greener tomorrow.

Try walking through your house and making
a list of opportunities in each room, then do
the same with the garage, your yard, and
your workplace.