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#3123176 - 01/14/13 11:18 AM Venison "Red Dragon" Sliders
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Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12543
Loc: Tennessee

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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:
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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

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#3123264 - 01/14/13 11:57 AM Re: Venison "Red Dragon" Sliders [Re: Poser]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9423
Loc: Memphis

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Looks awesome! Did you use the gas stovetop for the wok?
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Everything important in life was learned from Mary Jo Kopechne.

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#3123272 - 01/14/13 12:03 PM Re: Venison "Red Dragon" Sliders [Re: TAFKAP]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12543
Loc: Tennessee

Offline
 Originally Posted By: TAFKAP
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

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#3123280 - 01/14/13 12:12 PM Re: Venison "Red Dragon" Sliders [Re: Poser]
BuckWild
TnDeer Old Timer
12 Point


Registered: 09/27/99
Posts: 5659
Loc: Memphis or Birdsong Creek

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Yea...that looks real good. I love my cast iron wok. I'm thinking that an electric stove top eye will get that hot enough to cook.

I know it only takes a few minutes to completely burn out the bottom of an aluminum pot when the water boils out of it... \:D \:D
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I'm not a gynecologist but I'll take a look

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#3123295 - 01/14/13 12:24 PM Re: Venison "Red Dragon" Sliders [Re: BuckWild]
GREATWHITEHUNTER82
Spike


Registered: 08/14/12
Posts: 97
Loc: Knoxville TN

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At what point did the ammunition get added? Lol
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#3123377 - 01/14/13 01:22 PM Re: Venison "Red Dragon" Sliders [Re: Poser]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9423
Loc: Memphis

Offline
 Originally Posted By: Poser
 Originally Posted By: TAFKAP
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.

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#3123400 - 01/14/13 01:43 PM Re: Venison "Red Dragon" Sliders [Re: TAFKAP]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12543
Loc: Tennessee

Offline
 Originally Posted By: TAFKAP
 Originally Posted By: Poser
 Originally Posted By: TAFKAP
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 \:D
_________________________
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
14 Point


Registered: 11/06/09
Posts: 9423
Loc: Memphis

Offline
 Originally Posted By: Poser
 Originally Posted By: TAFKAP
 Originally Posted By: Poser
 Originally Posted By: TAFKAP
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 \:D


Like Marty McFly in his duel with Mad Dog Tannen \:D
_________________________
Everything important in life was learned from Mary Jo Kopechne.

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#3123701 - 01/14/13 05:20 PM Re: Venison "Red Dragon" Sliders [Re: TAFKAP]
BuckWild
TnDeer Old Timer
12 Point


Registered: 09/27/99
Posts: 5659
Loc: Memphis or Birdsong Creek

Offline
Wise Man Say...cast iron wok make great stir fry and great weapon... \:D \:D
_________________________
I'm not a gynecologist but I'll take a look

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#3125850 - 01/15/13 09:33 PM Re: Venison "Red Dragon" Sliders [Re: GREATWHITEHUNTER82]
BigAl
16 Point


Registered: 07/31/01
Posts: 19069
Loc: Fayette County, TN US

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 Originally Posted By: GREATWHITEHUNTER82
At what point did the ammunition get added? Lol

That was going to be my question.
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