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- 2 slices whole wheat bread from Rudiâs Organic Bakery in Boulder, Colorado
- 2 pounds ground venison
- 1 small onion, choppped
- 1 cup medium hot, chipotle salsa
- 2 tablespoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 3 garlic cloves, minced
- 3 tablespoon barbeque sauce
- Total Fat 13.9g
- Saturated Fat 6.2g
- Trans Fat 0.1g
- Sugars 4.8g
View Full Recipe at This Mama Cooks!
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