Venison Donair recipe of course with HM sweet sauce
 

I perfected this recipe and thought i'd share. I used to work at a donair shop and ever since I quit working there its hard to find a good donair. Now with this recipe I refuse to buy a donair for I feel I make a better tasting donair that is less greasy but still full in flavor. Here it is,

Donair meat:

1 1/2 pound venison- I have only used deer so far I assume moose or elk would work and possibly be better.

1 pound med. or regular ground beef- this is to keep the fat content up, donairs are greasy food so this helps keep the wild meat from drying up.

2 tsp of the following: oregano, salt, flour, black pepper,garlic powder, onion powder,

1 tsp: paprika

1/2 tsp: cayenne pepper

Mix all spices together in a small bowl, set aside. Put ground venison in bowl mash with potato masher add beef and keep mashing. when all mixed up add 1/5 of seasoning mixture and mash, keep repeating till seasoning is gone. Mash with potato masher.........keep mashing.......and more mashing, don't mash less mash more this gives you the "donair" texture. Alright after 10 to 15 min of mashing time to get your hands dirty. Pick up the mashed meat and start throwing it from hand to hand, as if you had a base ball and where throwing it from hand to hand. then throw it as hard as you can in to the bowl you where mashing in. pick up repeat, pick up repeat. Don't be lazy. These steps are required because they give the donair meat the donair texture.

Set oven to 325f

Once beaten, thrown and repeated form a loaf with the meat, bread pans work good for forming. Line baking sheet with tin foil, place cooking rack on middle of baking sheeting and then place donair loaf on rack. The rack lets the grease drip away from loaf.

after every 1/2 hour the loaf need to be flipped. Total cooking time is 2 to 2 and half hours so the loaf may be needed to be fliped 4-5 times during the cooking phase.

He comes the hard part. after 2-2 1/2 hours the loaf should be done but it needs to kool completely before it can be cut properly.............

Sweet sauce recipe:

While the donair loaf is cooling its time to make the sweet sauce. The longer the sauce sits the thicker it gets and the more the flavors come out.

1- can eagle brand sweetened condensed milk
1/3 cup- vinegar
2 tsp- garlic powder

Put condensed milk in bowl add vinegar and garlic powder, mix, mix and keep mixing everything will come together, have faith and keep mixing!

If you managed to wait till the next day the slicing of the donair loaf will be easier. Slice loaf into 1/16" slices. Heat up frying pan at med heat. Fry donair slices to desired crispyness levels and prepare pita bread.

Preparing pita:

take pita and quickly, I repeat QUICKLY rinse in water and fry in hot frying pan with a bit of olive olive, 20-30 seconds is all it take to make it useable. remove from heat and add kraft mozza cheese slices, followed by crisped venison donair meat, home made donair sweet sauce, lettuce, tomato, onion and of course more sweet sauce.

Damn thats good eating. I have been told I make the best best donair in edmonton from a buddy that I consider a donair Guru! Everybody enjoy and any question please ask!

You are a God! I just happen to have some deer meat thawed in the fridge and I was wondering what to do with it.

And I just happen to love donairs.

...they taste so f'n good in ma mouth!!!!

Awesome! Thanks for sharing man we are going to give these a go soon!

LC

I did something similar last night. I made the meat mixture into sausage. Cooked them and after they were cool I sliced them thin and fried them to reheat and crisp up. Made excellent Donairs.

This sounds great, thanks for posting the recipe!

This sounds genius!

Would assume it would work with ground pork instead of beef? I don't eat beef.

But, I am totally going to try this!

The real deal!
 

Thanks for sharing your recipe....my wife swears she will never buy another donair again!

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LC

This is really close to a recipe I used but it didn't do the mash thing just the throw, but about thirty times. Plus it said -for the sauce- to add the vinegar really slowly while stirring so it would get thick. I assume yours gets thick anyway?
Deer is definitely made to order for donairs though, thanks for sharing.

Wow
 

Good lord I'm hungry now!

Thanks for the receipe and very detailed instructions!:test:

Thanks LC for the testimonial and the pics . Must try this soon with either last years elk or some moose meat. Struck out in my pursuit of a white tail buck this year and couldn't bring myself to take the only doe left in my favorite spot....:(

You sir are a god send!! Can't wait to try this :sHa_shakeshout:

Donair
 

Thanks so much for the recipe. My loaf is cooking in the oven as I type! Pretty easy to prepare as long as you use a little elbow grease to smooth out the meat. I like the fact that we are using some of my elk burger that I have buried in the freezer.
Looking forward to feasting on these tonight.
Cheers! Dudes2010

Cleaning out the freezer today and found a pack of venison from 2011. Bet you can't guess what I'm gonna do with it. This looks darn tasty!

Is that 2 tsp of each of the spices?

Yes 2 teaspoons of everything except the paprika 1tsp, and cayenne pepper 1/2tsp.

LC

donairs
 

Thank you ALBTUFF, The GF and I loved it. It was my first attempt at donairs and they turned out amazing.

might have to give this a shot tomorrow night. looks amazing.

Donair
 

Thanks AB it was delicious last week, used deer, bison and home grown beef!
Awesome!!

PS did not have white vinegar so I used balsamic worked great!

Cheers from the frozen North!

sdvc

Just mixed up a batch of Turkey, Duck and Beef with this recipe. Only modification was substitution of sage for the oregano to give it a Turduckeef flavor.
Will cook in the am. Let cool and slice for Turduckeef Donairs tomorrow night

Thank you for the recipe. My hands smell amazing:sHa_shakeshout:

Wow! Thanx everybody for all the replies and thank you LC for the photos to go with the recipe. I used to work at a donair shop back in high school and since I quit working there its been hard to find a good donair. I find these to be the best donairs ever and everybody seems to love them. Thanx again

Well, my first batch of donair is in the oven now. I made it a little different though, I used a kitchenaid mixer with a wire beater on med-high for about 10 minutes instead of the potato masher. It came out in a very smooth consistency, similar to pate. Smells great in here, can't wait to taste it!

No not from Halifax, just like donairs. This is a Halifax donair recipe tho.

Ready for 1st flip-Renamed Turduckaires :)

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Mmmmmmmmmm

Looks delicious, I would love to try it!

This is the best thing that I have ever learned on this forum. Thanks they turned out great!!

Looks amazing *drool*

thread subscribed!! Thank you!! :)

This one is getting saved in the book of awesomeness
Thanks for this one mate