Post by longtrail on Nov 17, 2008 19:19:00 GMT -5
I posted this recipe a while back, but I figured since it is hunting season that I'd post it again and go into it a bit further.
I have a rather small electric grinder, so have to start out with fairly small pieces of deer. Next deer we get, I will cut some primo meat up for this and stay away from the meat with any sinewey pieces or girssle, cause it really stops up the grinder...
I have an electric skillet that i like to use as opposed to my electric stove which I hate with a passion!! Give me propane anyday!! I cut up some garlic and put it in a bit of oil, and a couple tablespoons of bacon grease or butter, then lightly flour the chunks of meat and lay them in the skillet. Walk away and let them get very brown and crispy on one side before turning them to do the same on the other side. It is the crispy meat that really gives this spread good flavor. Just like if your making gravy from frying elk or deer, you want the flour to get very dark brown before adding the milk, salt and pepper. The photo below looks almost like the meat was burned, but its not, just very dark and crispy.
I let the meat cool some before putting it through my grinder with the coarse grind blade. I don't like it to be like a pate, I like some texture to it. Be sure to grind up all the nice crispy garlic with it too.
If I am making a large batch of it, that is made to last a few days, I do not put onion in it as I don't like the tast of onion after it has set a day, I'd much rather slice a nice fresh onion for my sandwiches. I also like to cut bread and butter pickles up in big chunks to add along with mayo, salt and pepper.
I had made raisin sandwich buns a few days ago so slapped some lettuce on it and then the sandwich spread. And Wa-La!!
All compliments of this four point buck.
I have a rather small electric grinder, so have to start out with fairly small pieces of deer. Next deer we get, I will cut some primo meat up for this and stay away from the meat with any sinewey pieces or girssle, cause it really stops up the grinder...
I have an electric skillet that i like to use as opposed to my electric stove which I hate with a passion!! Give me propane anyday!! I cut up some garlic and put it in a bit of oil, and a couple tablespoons of bacon grease or butter, then lightly flour the chunks of meat and lay them in the skillet. Walk away and let them get very brown and crispy on one side before turning them to do the same on the other side. It is the crispy meat that really gives this spread good flavor. Just like if your making gravy from frying elk or deer, you want the flour to get very dark brown before adding the milk, salt and pepper. The photo below looks almost like the meat was burned, but its not, just very dark and crispy.
I let the meat cool some before putting it through my grinder with the coarse grind blade. I don't like it to be like a pate, I like some texture to it. Be sure to grind up all the nice crispy garlic with it too.
If I am making a large batch of it, that is made to last a few days, I do not put onion in it as I don't like the tast of onion after it has set a day, I'd much rather slice a nice fresh onion for my sandwiches. I also like to cut bread and butter pickles up in big chunks to add along with mayo, salt and pepper.
I had made raisin sandwich buns a few days ago so slapped some lettuce on it and then the sandwich spread. And Wa-La!!
All compliments of this four point buck.