#3123176 - 01/14/13 11:18 AM
Venison "Red Dragon" Sliders
|
Poser
14 Point
Registered: 07/28/10
Posts: 8113
Loc: Tennessee
|
Offline
|
|
Over the holiday break, a buddy and I did quite a bit of venison sausage making. After making quite a few Andouille, Chorizo and Italian, we decided to improvise something different. After an assessment of available ingredients on hand, we ended up lining up all the Asian ingredients in the house and going for it:
Soy Sauce
Teryaki Sauce
Peanut Sauce
Chili Oil
Hoisin Sauce
Siracha
Honey
Sherry Vinegar
Chinese 5 spice
Red Pepper Flakes
We added pork fat back and started mixing ingredients and frying sample patties. It took us quite a while, but we ended up with some really good and unique that we called "red Dragon." I have been interested to try these sausages in a dish and, seeing how we recently received a cast iron Wok (a wedding present from BuckWild and his wife) that I have been wanting to break in, we decided to try a Asian venison dish.
Venison "Red Dragon" sausages. These were fried in the Wok and then finished in the oven:
Stir Fry:
The sausages were then split in half, placed in Asian buns, coated with Hoisin sauce and steamed for 20 minutes.
Steamed "Red Dragon" Sliders with Stir Fry:
_________________________
It doesn't have to be fun to be fun. Wild & crazy, can't be stopped. Only the strong will survive. Keep your knife sharp and your skillet greasy. http://www.GoCarnivore.com
|
|
Top
|
|
|
|
|
#3123264 - 01/14/13 11:57 AM
Re: Venison "Red Dragon" Sliders
[Re: Poser]
|
TAFKAP
12 Point
Registered: 11/06/09
Posts: 6996
Loc: Memphis
|
|
Offline
|
|
Looks awesome! Did you use the gas stovetop for the wok?
_________________________
Everything important in life was learned from Mary Jo Kopechne.
|
|
Top
|
|
|
|
|
#3123272 - 01/14/13 12:03 PM
Re: Venison "Red Dragon" Sliders
[Re: TAFKAP]
|
Poser
14 Point
Registered: 07/28/10
Posts: 8113
Loc: Tennessee
|
|
Offline
|
|
Looks awesome! Did you use the gas stovetop for the wok?
Yeah, I am not certain that a electric stovetop would work with a cast iron wok. The bottom plate that sits directly on the heat is a solid 1/2 inch of cast iron so that the heat distributes evenly across the bowl. I'm not sure if you could get enough heat on it without flame. If you can, you would probably need to give it a solid 25 minutes of high heat.
_________________________
It doesn't have to be fun to be fun. Wild & crazy, can't be stopped. Only the strong will survive. Keep your knife sharp and your skillet greasy. http://www.GoCarnivore.com
|
|
Top
|
|
|
|
|
#3123295 - 01/14/13 12:24 PM
Re: Venison "Red Dragon" Sliders
[Re: BuckWild]
|
GREATWHITEHUNTER82
Spike
Registered: 08/14/12
Posts: 93
Loc: Knoxville TN
|
|
Offline
|
|
At what point did the ammunition get added? Lol
_________________________
If god didn't want us to eat animals he wouldn't have made them out of meat
|
|
Top
|
|
|
|
|
#3123377 - 01/14/13 01:22 PM
Re: Venison "Red Dragon" Sliders
[Re: Poser]
|
TAFKAP
12 Point
Registered: 11/06/09
Posts: 6996
Loc: Memphis
|
|
Offline
|
|
Looks awesome! Did you use the gas stovetop for the wok? Yeah, I am not certain that a electric stovetop would work with a cast iron wok. The bottom plate that sits directly on the heat is a solid 1/2 inch of cast iron so that the heat distributes evenly across the bowl. I'm not sure if you could get enough heat on it without flame. If you can, you would probably need to give it a solid 25 minutes of high heat.
I quit trying to use an electric range. Alton Brown claimed on one of his "Good Eats" episodes that there is not a non-commercial cooktop that can generate the BTU's to effectively utilize a wok as it's intended to be used. Solution? Fish cooker. I just wonder how much better your cast iron wok performed vs. the typical stamped sheet metal type.
_________________________
Everything important in life was learned from Mary Jo Kopechne.
|
|
Top
|
|
|
|
|
#3123400 - 01/14/13 01:43 PM
Re: Venison "Red Dragon" Sliders
[Re: TAFKAP]
|
Poser
14 Point
Registered: 07/28/10
Posts: 8113
Loc: Tennessee
|
|
Offline
|
|
Looks awesome! Did you use the gas stovetop for the wok? Yeah, I am not certain that a electric stovetop would work with a cast iron wok. The bottom plate that sits directly on the heat is a solid 1/2 inch of cast iron so that the heat distributes evenly across the bowl. I'm not sure if you could get enough heat on it without flame. If you can, you would probably need to give it a solid 25 minutes of high heat. I quit trying to use an electric range. Alton Brown claimed on one of his "Good Eats" episodes that there is not a non-commercial cooktop that can generate the BTU's to effectively utilize a wok as it's intended to be used. Solution? Fish cooker. I just wonder how much better your cast iron wok performed vs. the typical stamped sheet metal type.
That's a good question. I think that in the long run, the cast iron wok will perform better because, over time, it will develop a deep, "Asian" season and add rich hints of chili oils, fish oils, peanut sauce etc. That, and it would make a great piece of body armor in a shoot out 
_________________________
It doesn't have to be fun to be fun. Wild & crazy, can't be stopped. Only the strong will survive. Keep your knife sharp and your skillet greasy. http://www.GoCarnivore.com
|
|
Top
|
|
|
|
|
#3123611 - 01/14/13 04:11 PM
Re: Venison "Red Dragon" Sliders
[Re: Poser]
|
TAFKAP
12 Point
Registered: 11/06/09
Posts: 6996
Loc: Memphis
|
|
Offline
|
|
Looks awesome! Did you use the gas stovetop for the wok? Yeah, I am not certain that a electric stovetop would work with a cast iron wok. The bottom plate that sits directly on the heat is a solid 1/2 inch of cast iron so that the heat distributes evenly across the bowl. I'm not sure if you could get enough heat on it without flame. If you can, you would probably need to give it a solid 25 minutes of high heat. I quit trying to use an electric range. Alton Brown claimed on one of his "Good Eats" episodes that there is not a non-commercial cooktop that can generate the BTU's to effectively utilize a wok as it's intended to be used. Solution? Fish cooker. I just wonder how much better your cast iron wok performed vs. the typical stamped sheet metal type. That's a good question. I think that in the long run, the cast iron wok will perform better because, over time, it will develop a deep, "Asian" season and add rich hints of chili oils, fish oils, peanut sauce etc. That, and it would make a great piece of body armor in a shoot out
Like Marty McFly in his duel with Mad Dog Tannen
_________________________
Everything important in life was learned from Mary Jo Kopechne.
|
|
Top
|
|
|
|
|
#3125850 - 01/15/13 09:33 PM
Re: Venison "Red Dragon" Sliders
[Re: GREATWHITEHUNTER82]
|
BigAl
16 Point
Registered: 07/31/01
Posts: 18812
Loc: Fayette County, TN US
|
|
Offline
|
|
At what point did the ammunition get added? Lol
That was going to be my question.
_________________________
Walls: Leading the way outdoors.
|
|
Top
|
|
|
|
Moderator: Bobby G, RUGER, Unicam, gtk, CBU93, stretch
|
2 registered
(cdw338, 1 invisible)
and 41 anonymous users online.
|
|
12102 Members
38 Forums
115550 Topics
1407849 Posts
Max Online: 756 @ 11/20/12 09:10 AM
|
|
|
The TnDeer.Com Deer Talk Forum is for Tennessee Deer Hunters by Tennessee Deer Hunters. If you enjoy using our Talk Forum and would like to contribute to help in it's up-keep. Just submit your contribution by clicking on the DONATE button below and paying with PayPal or a major credit card. Any amount is much appreciated. Thanks for your support!
|
|
|
