Recipe: Venison Pambazo Sandwich

by Jamie Carlson


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

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


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 lbs. ground venison (cut into small enough pieces to fit in your grinder)
2.5 lbs. 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
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

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


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