content-post-bg

Recipe: Venison Pambazo Sandwich

by Jamie Carlson

MORE FROM Jamie

A creative use of venison combining sweet and spicy flavors, with inspiration from south of the border.

meat-worksharp


FEATURED GEAR

jamie1Work Sharp
For the field: Guided Field Sharpener
For the kitchen: E5 (electric kitchen countertop sharpener)

MEAT!
.5HP Grinder
Pro External Vacuum Sealer
50 lb. Heavy Duty Meat Lug

SHOP MEAT! PRODUCTS &
USE CODE MEATWEEK TO SAVE 10% SITEWIDE

(offer valid October 10-30, 2021; chamber vac, 50 lb. mixer, and 500-watt grinder not included)

 

INGREDIENTS
1 lb. venison chorizo
1 large sweet potato, diced
Guajillo adobo
2 oz. queso fresco, crumbled
6 rolls (telera or bolillo work best)
1/3 cup creme

jamie2

INSTRUCTIONS
In a large skillet over medium-high heat, add the chorizo and cook through, breaking apart with a wooden spoon as you cook, about 5 minutes.

Remove the chorizo from the pan and then toss the sweet potato in and cook until tender. Add the chorizo back in and stir to combine. 

Cut a slit in the rolls to make a pouch to stuff with the potato and chorizo mixture. I like to add a couple spoonfuls of the adobo inside the rolls with the chorizo mixture. 

Oil a skillet over medium-high heat. Dip rolls in the sauce and turn to coat well. Add two at a time to the hot skillet. Fry, pressing down gently, until browned on both sides. Remove from heat, set aside, and continue until all the sandwiches have been fried.

Top with queso fresco, and sour cream and Gooseberry salsa.

 

Venison Chorizo
7.5 pounds ground venison (cut into small enough pieces to fit in your grinder)
2.5 pounds pork fat (cut into small enough pieces to fit in your grinder)
80 grams kosher salt
1/4 cup ancho chile powder
2 tbsp. smoked paprika
4 chipotles in adobo sauce, minced
6 large cloves garlic, minced
2 tsp. freshly ground black pepper
3 tbsp. chopped fresh oregano
1 tsp. ground cumin
1/3 cup chilled tequila (I prefer Don Julio Anejo tequila)
1/3 cup chilled red wine vinegar

Start by chilling all your grinder parts in the freezer for about 20 minutes before you start your grind.

Combine all the ingredients together in a large tub and mix to make sure all the cubes of meat are covered in spices.

Using a medium grinding plate, grind the meat and spices through your grinder. When finished, place the meat in the freezer for about 30 minutes to make sure the meat stays cold.

Pass the meat through the grinder once more. When the meat has been double ground, add the tequila and vinegar and mix until the liquids are fully absorbed into the meat and the sausage has started to bind together.

Divide the meat into 1-lb. portions and place it in freezer bags. I like to vacuum seal mine and then lay them flat for easier storage in the freezer.

Guajillo Adobo
8 oz. guajillo chilies, stems and seeds removed
4 cups water
Salt
2 tbsp. butter or lard

Bring the four cups of water to a boil and pour it over the chiles in a large bowl. Let this rest for 15-20 minutes.

When the chiles are done soaking, remove from water and place in a blender with 1/2 cup of the soaking water.

Blend until smooth and the consistency of paint. Add more water if needed to get the right texture.

In a large pan, heat butter or lard and add sauce. Cook for a couple of minutes, stirring regularly, and then season with salt. Pour the adobo into a bowl and reserve for later use.

Gooseberry Salsa
1 cup fresh gooseberries
1 cup chopped carrots
2 charred habanero pepper, stems and seeds removed
3 cloves of garlic
1/2 cup champagne vinegar
Salt

In a blender combine all the ingredients except salt and blend until smooth. Taste and season with salt as needed.

jamie3

You Might Also Enjoy...

BACK TO FIELD NOTES
Custom Rifle Package with Springfield and Leupold

A Great Rifle Setup for Hunting Texas Whitetails

texas 9 point buck

HUNTER’S BUCK | A Father/Son Whitetail Hunt

7 Top HuntStand Whitetail Hunting Videos from 2022

kentucky whitetail buck

Stalking a Kentucky Bruiser Buck [Whitetail POSSE]

viper 430 tenpoint crossbows

Viper 430 Crossbow from TenPoint Crossbows [Review]

Build To Butcher

BUILD TO BUTCHER | A Bowhunting Challenge to Fill the Freezer

BACK TO FIELD NOTES
field-left-arrow
top-ads-pattern
field-right-arrow
makeyourmark

MAKE YOUR MARK


HuntStand is the #1 hunting and land management app in the country. It combines advanced mapping tools with powerful map layers to allow users to create and share the best hunting maps possible.

app