Nothing too fancy here but I wanted to share what lunch looks like when you work from home.
Cook up some lean venison burgers in the cast iron.
Left the flavor in the same skillet when burgers were done and deglaised with mepkin abbey ****ake mushrooms and olive oil. Move about to coat evenly and scrape the flavor off the iron.
Add spinach and garlic when mushrooms are tender and wilt but don’t over cook. Sprinkle with worstershire sauce to taste.
Remove all of that and toast heavy rye bread in same skillet.
Stacked it all up and topped with home made sauerkraut. Hit the top bread with strong mustard.
Cabbage and salt. Look it up online. It is super easy as long as you keep oxygen out and let the CO2 vent off with an air lock. The stuff you buy in the store is pasteurized and so doesn’t have any of the beneficial bacteria and is basically salt water.
Yes, homemade kraut is easy to make and doesn’t even resemble the crap that comes in cans from the grocery store. If you have home grown cabbage (the real stuff…that’s not a code word for anything), it is even better. Here is a link to a recipe for making kraut:
You mean, needed a nap:question: