John’s standard venison jerky
- One venison roast- usually inside or outside round, rump roast. Mostly thawed but a little frozen makes it easier to slice.
- Slice up to 1/4″ thick.
- Go to work on the slices with a meat tenderizer.
- Mix reduced sodium soy sauce, sriracha hot chili sauce, and maple syrup. Ratios to your taste, I use roughly 1/2 the soy sauce bottle to start and 1/4 cup of syrup.
- Add water to the liquid to make sure it will be enough to cover the meat.
- Marinate meat in the liquid for 24 hours.
- Place meat evenly on dehydrator trays and run. I rotate trays every few hours.
- The dehydration process can take up to 7 hours, depending on your dehydrator. (I’ve been told you can use an oven on it’s lowest setting, but have never tried)
- Store in a paper bag to prevent condensation.
February 18, 2018
Hungarian Porkolt – stew with spatzle
Credit goes to Hank Shaw
February in Alberta is a good time for a hearty, meaty, stew like goulash.
So I had a look in ol Hank Shaw’s cookbook, Buck, Buck, Moose.
He has one called Porkolt, which has paprika, is a hearty Hungarian stew with home made dumplings, so close enough.
It’s an easy one, so if you’re not that experienced in the kitchen don’t stress it, you’ll do fine.
Maybe it’s because I’m a questioner of everything, I don’t know, but I alter pretty much every recipe I do. Sometimes that’s a good thing, especially if you’re short of an ingredient or two….
Here’s my version of Hank Shaw’s version of someone else’s recipe:
-1.5 lbs of venison, cubed
-3 onions chopped
-1/4 cup canola oil (any high heat oil)
-one cup cubed tomatoes
-paprika (Hank calls for 1/4 cup, seemed like a lot to me, so I used less. And
mine was powdered)
-2 tsp’s caraway seeds
-2 cups beef stock
-1 cup red wine
-Hank calls for 1 tsp of marjoram, I didn’t have that,so left it out.
-I like garlic, so I put in two cloves but Hank doesn’t call for it.
-I used two celery stalks, again, Hank not so much.
-Take a heavy pot and put it on medium heat, add oil.
-When the oil is hot add the cubes of meat, sprinkle salt on meat, brown on each
side, remove from pot.
-Add chopped onions and celery and garlic to the pot with a bit of water. Scrape
all the good brown stuff off the bottom of the pan and mix it with the onions
they cook. Leave the lid on to conserve liquid.
-Once the onions, celery, garlic start to cook down, add the caraway seeds and
paprika. Keep cooking until it all browns up lightly.
-Add the tomatoes, venison, beef stock, and red wine in. Mix it all around.
-Reduce heat and simmer for 2.5 hours.
Hank gives directions on how to make homemade spatzle, but if you’re a newer cook, maybe run down to the grocery store and just pick up some egg noodles, spatzle if they have it.
We had this dish for supper tonight, and will definitely make it again.
There are so many ways to prepare venison and it works really well in these kinds of hearty stews.
Other substitutions that could easily be made:
-add a couple of potatoes, maybe a few carrots, hell even skip the paprika and
thicken up the broth and throw in some barley!
You worked hard for the venison, enjoy it!
January 07, 2018.
Pork-less venison sausages…experiment
Pork fat and venison in sausages have gone together since who knows when. It’s the standard method of keeping your venison sausages from being crumbly.
Sausages need moisture and flavor, so adding fat makes sense. But not everyone wants pork in their diet. Personally, I’d rather not dilute my lean, low fat, organic, high protein venison with a lower quality meat, just to add flavor and moisture.
With that in mind I thought I’d try “venison and veggie” sausages.
(This is a variation of a recipe that was recommended to me by a friend who made some.)
Here’s what’s in them:
3 Kg ground venison
1 orange pepper
1 yellow pepper
4 celery pieces
2 medium onions
3/4 cup of avocado oil (a high smoke point veg oil)
125g of mild Italian sausage seasoning/binder (made for sausages) mixed with 200ml of water (If you’re staying away from gluten, stay away from these seasoning/binder mixes. They contain wheat. Google gluten free sausage binder.)
Finley chop the veggies, mix with the oil, cook until veggies are soft, refrigerate until cold, mix with venison, add seasoning/binder mixture, refrigerate for 24 hours, borrow a buddy’s sausage stuffer, then make your sausages.
I BBQ’d a batch of these shortly after making and they tasted great. I suggest using a meat thermometer to make sure you don’t over cook them.
Making your own sausages is a great way to use your venison, have control over your nutrition, and add great flavor to meals. There are lot’s of resources out there on sausage making, youtube, books, & websites. If you’re at all handy in the kitchen, it’s not difficult.
We had another “wild meat night” at the McCann household. Just like last time, we had some delicious meals and some pretty creative uses for wild game.
On the menu:
Biltong(South African jerky)whitetail, mule deer, and elk meat.
Teriyaki smoked meatballs, moose meat.
Mozzarella stuffed meatballs with tomato sauce, moose meat.
Dolmades (Greek, meat and rice wrapped in grape leaves) mule deer.
Plenty of red wine was also consumed.
I’ll try and get some cooking instructions up here too…… but you can always google it. That’s what we’d do.