That's a beautiful sight.
PREP TIME: 10 MIN | COOK TIME: 15 MIN | SERVES: 2
This is a fast snack or a great post-hunt dinner, especially if you don’t have much time or energy for a full meal. After all, how can you turn down this recipe: venison sausage toast?
I suggest a Moroccan spice mix, but feel free to sub in a regular BBQ rub. Just look at the label and make sure to account for any salt the rub might already have in it. Plus, add in a little cinnamon and clove. This is a fall flavor, but be careful, as it might have you late-night ordering fuzzy-lined boots.
Historically speaking, the spice route is such an important part of human history. Over land and sea, merchants brought flavors from the east into North Africa, where merchants made blends of spices.
Recipe: Venison Summer Ragu
That's the start to something great.
One of my favorites is ras el hanout. I imagine someone making a mix of their best product to sell to home cooks that works across many recipes. Similar to Chinese five spice, garam masala in Indian cuisine, or the Moroccan Harissa, it’s like an ancient BBQ rub, but with a hint of spices we associate with sweet dishes.
You can toss it on birds to stew or smoke, add it to ground or cubed meat for kebabs, or toss into a marinade. There’s a bit of turmeric, cinnamon, and cumin. I add some extra paprika to make this meat more in the realm of merguez, but again, with the cinnamon and clove taking a more prominent note. Combined with the sheep milk labneh — it’s heaven. If you can’t find Labneh, cream cheese is a fantastic substitute, as it has the same texture.
If you’re following Instagram right now, there’s a viral Italian sausage toast with soft cheese, which got me thinking. You mix the ground sausage with soft cheese, pile it on some good bread and bake it until the sausage is browned and cooked all the way through.
Recipe: Venison Corn Dog
Spice up your life.
So, I’ve picked up a sourdough baguette, thawed my meat and bought some labneh, a classic Mediterranean soft cheese that’s almost a cream cheese flavor but made from sheep milk, and some ground parmesan for good measure. Still, I encourage you to order some ras el hanout, because it’s just so useful if you like experimenting with sweet and savory. And heck, it’ll probably make some killer pumpkin pies or cookies, if you use it that way.
Of course, you’ll heat up the oven to 400 degrees Fahrenheit. Slice your bread somewhat thick. Mix your meat, spices, cheese and salt. Then, pile it on about 1 inch thick (at the most), as it’s probably better at around ½ inch.
Cook the appropriate time. A meat thermometer will verify it’s hit 155 degrees, and not over 165 degrees, but it’ll happen in about 15 minutes or so.
Lastly, this would be great with some fresh herbs chopped and sprinkled on top. I used some mint I have growing, but parsley or cilantro would also be great here.
Recipe: Bone-in Venison Loin with Morel Sauce
The variables in a tasty equation that you can get just right ... every time.
INGREDIENTS
- ½ – ¾ lb. ground venison (mine has 15%-20% pork fat in it).
- 1 TBSP ras el hanout.
- 1 TBSP smoked paprika (hot or sweet).
- ½ TBSP salt.
- 2 thick slices of sourdough bread or 6-inch baguette halves.
- ½ cup labneh or other soft cream cheese.
- ¼ cup fresh grated parmesan.
- Fresh chopped herbs to garnish. I’m using mint but parsley or cilantro will do.
Who doesn't love that?
DETAILED STEPS
- Heat oven to 400 degrees Fahrenheit.
- Mix meat, cheese, and spices until sticky.
- Slice bread and layer on meat evenly between two slices.
- Bake in the oven for 15 minutes, or until meat hits 155-160 degrees, and is browned and crunchy on top.
- Chop herbs and sprinkle on top to serve.
Your taste buds deserve this.
Enjoy your hard-earned meal!
Recipe: Wild Game Curry Corn Chowder
