Recipe: Mango Venison Flatbread

SERVES: 4 | PREP TIME: 30 MINUTES | COOK TIME: 2-3 HOURS

I think all cooks or chefs get inspiration from different places. As someone who isn’t professionally working in a kitchen day in and day out, my experimentation comes while goofing around feeding my wife, friends, and family.

This recipe came from me wanting to try a new smoked chicken thigh process that was mildly sweet, garlicy, and spicy, but not with a traditional BBQ sauce. I threw a few things together, including a 4-ounce backstrap from my Oklahoma buck. I sent it into the marinade with the chicken to see how the same flavors worked with venison.

When it was done, I pulled the meat off. As it turns out, the venison was maybe an even better match for the concept. I decided to simplify the marinade and pulled back a few layers to just the essentials: mango, garlic, and hot sauce.

The first time I had red meat with any sort of fruit was at a Moroccan tea house in southern Spain. I was in an exchange program in college, and it was our Christmas dinner. They had beef shank cooked with plums. Out of curiosity, I tried it and was totally blown away. That food memory stuck with me.

The key I’ve realized is to add some heat and garlic with sweet flavors. Thai, Caribbean, and Indian food all go this direction. When it comes to food, there’s always something to learn from those who developed food in other places during times before we were born. (We all know those grandmas lived and died by their spice cabinets.)

The concept for this recipe is straightforward. Salt a shank that’s cut into 2-inch thick pieces (or whole if you want it to cook longer). Brown it in a little fat. Then, add a cup of wine. Braise for an hour before adding mango juice and hot sauce. Put that on a flatbread with the yogurt sauce, some arugula (or other greens), feta, and pickled onion.

Recipe: Crunchy Cheese Hatch Chili Venison Burger

It’s a crazy good bite, and ideal as an appetizer when you need to feed big groups. You might even use a big pizza crust instead of flatbread or naan. Or pile it all onto a bun and eat it that way. Regardless, don’t skip any of the flavor layers. They all have a job to do.

Furthermore, I add hot sauce to this dish. (I make mine.) You can also toss in a fresh whole jalapeño or some dried chilis, chili powder, etc., as a substitution. Either way, some reasonable amount of heat is essential.

The pickled onion couldn’t be simpler, either. Just slice it, cover with half water and half rice wine vinegar (substitute white with some sugar added if you don’t have it), and a pinch of salt. I toss in some fresh thyme because that’s just how I live my life. Skip it if you’re not a plant hoarder with fresh herbs growing everywhere (like me) or can’t easily nab some.

INGREDIENTS

• 2 lbs. boneless venison shank (for added flavor, add the bones if you have them)
• 1 cup white wine
• 1-2 tablespoons hot sauce
• 1 cup mango juice
• 4 oz feta cheese (cubed or crumbled)
• 2 cups arugula
• 1 tablespoon lard (or other cooking fat)
• 2-4 bay leaves
• 1 whole garlic (cut in half)

Yogurt Sauce:

• 1 cup plain yogurt
• 2-4 tablespoons fresh mint (chopped)
• 1 lime (juiced)

Pickled Red Onion Ingredients:

• Sliced red onion, 1 large or two small
• 1 cup water
• 1 cup rice wine vinegar (sub white vinegar and a ½ tablespoon sugar if needed)
• ½ tablespoon salt
• Fresh herbs (optional)

DETAILED STEPS

1. Salt meat with 1-2 tablespoons of salt. (Don’t be shy here.)
2. Heat oven to 350 degrees.
3. Heat up small Dutch oven or covered pan.
4. Melt a tablespoon of lard.
5. Brown meat on at least two sides.
6. Pour in cup of white wine to deglaze pan. (Add bay leaves.) The browned bits on the pan will start to come off and mix into the wine, making a sauce.
7. Add garlic.
8. Cover and put into the oven. Set a timer for an hour.
9. After an hour, add mango, hot sauce, and cover with water. Put it back into the oven (covered) for another hour.
10. Check the meat for tenderness. If it’s not soft yet, it’s not done.
11. Always make sure there’s at least ½ inch of liquid. (Add more water as needed.)
12. While the meat cooks, prep the onions and sauce.
13. Slice the onion in half, and then into thin strips. Put these into a jar.
14. Cover with your mixture of water, vinegar, salt, and herbs. Shake vigorously (with the lid on) and let it chill until it’s time to rock.
15. For the sauce, chop the fresh mint, juice the lime, and stir it into the yogurt.
16. Once the meat is done, toss your flatbreads into the oven to warm/crisp up.
17. Spread a layer of yogurt onto the flatbread.
18. Lay down some arugula.
19. Spoon on meat and sauce from the pan.
20. Finish with feta cheese and pickled onions.

Now, it’s time to eat. I hope you enjoy this great mango venison flatbread recipe. It’s a treat in my home, and I’m sure it will be in yours, too.

Recipe: Iowa Venison Tenderloin Sandwich

MORE FIELD NOTES