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<blockquote data-quote="TedKennedy" data-source="post: 2537114" data-attributes="member: 25419"><p>2lbs ground deer</p><p>2lbs ground lamb</p><p>1 1/2 cups choped onion</p><p>5 tsp oregano</p><p>2 tsp black pepper</p><p>4tbls crushed dried mint (I usually add a bit more)</p><p>8 chopped cloves garlic (usually more here, too)</p><p>4 tsp salt</p><p>2 tsp Marjoram</p><p></p><p>Mix well with hands. Add a little at a time to food processor, along with small amounts of ice water. (the ice water makes it blend and "firm up"</p><p>After the whole mess is done, puy in plastic or glass covered container and refrigerate overnight. Bake around 350 - rotate if possible. You may want to slice some strips off, then bake some more. You don't want the center medium, you want it done.</p><p> Fry strips in olive oil (not much-just enough to keep from sticking). Serve on pita or rice - with cucumber sauce, and greek olives.</p></blockquote><p></p>
[QUOTE="TedKennedy, post: 2537114, member: 25419"] 2lbs ground deer 2lbs ground lamb 1 1/2 cups choped onion 5 tsp oregano 2 tsp black pepper 4tbls crushed dried mint (I usually add a bit more) 8 chopped cloves garlic (usually more here, too) 4 tsp salt 2 tsp Marjoram Mix well with hands. Add a little at a time to food processor, along with small amounts of ice water. (the ice water makes it blend and "firm up" After the whole mess is done, puy in plastic or glass covered container and refrigerate overnight. Bake around 350 - rotate if possible. You may want to slice some strips off, then bake some more. You don't want the center medium, you want it done. Fry strips in olive oil (not much-just enough to keep from sticking). Serve on pita or rice - with cucumber sauce, and greek olives. [/QUOTE]
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