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  #181  
Old 12-02-2015, 07:27 PM
ThreeD ThreeD is offline
 
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Quote:
Originally Posted by norwestalta View Post
Figure this needs a bump for those to enjoy their fall bounty.
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  #182  
Old 02-12-2016, 10:58 AM
Gun+Rod Gun+Rod is offline
 
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Default So good

Finally got around to make this. It was fantastic. ABTUFF thanks for sharing.
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  #183  
Old 02-12-2016, 03:12 PM
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Sharpie Sharpie is offline
 
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I just got back from grocery store buying everything to make moose chilli, wish i would have seen this earlier. Next time, thanks for posting
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  #184  
Old 03-07-2016, 08:45 AM
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jaywroe jaywroe is offline
 
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I don't post on here often but MAN have I learned tonnes...

Decided to make this for our weekly family supper on Sunday.

I decided to use my wife's kitchen aid with the dough hook attachment. On a med-high speed I slowly added the spice. I left the machine work for roughly 8-10 min until I noticed an obvious difference in the texture of the meat.
Cooked the night before then into the fridge till the next day.

None of us like the sweet sauce so I made a greek yogurt tzatziki that sat in the fridge overnight as well.

Needless to say...these were a HIT. I don't believe I have ever had a donair better than these in my entire life and that is saying alot because donairs are like crack to me!
This recipe will MOST CERTAINLY be made again.

A million thanks for the recipe!!!
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  #185  
Old 03-07-2016, 10:16 AM
mark-edmonton mark-edmonton is offline
 
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I agree this is a great and simple recipe. I have made it several times now. Can
Be a little dry so be sure to use reg ground.
Better then you got from the donair shops that's for sure!
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  #186  
Old 03-07-2016, 01:04 PM
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iliketrout iliketrout is offline
 
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Made this a few times now. I tried a new method of cooking the meat this weekend with great results so I figured I would share my experiment below for anyone else that wants to try.

Rolling into a loaf and baking works well but my wife and I prefer the darker meat from the outside. So this weekend I experimented by rolling the meat very thin and flat in a large ziplock bag, then placing in the oven on a cooking rack laid inside a pan to catch the drippings but to let both sides get exposed to air to try and brown up. It comes out of the bag easily just cut down both sides and flip the bag onto the rack. Cooked for a few minutes at 300F then flipped over and cooked for another few minutes. When it's done you get a nice "sheet" of donair meat that is easily sliced hot out of the oven without having to cool down and reheat. My wife likes it a little crispy so I also pan fried a few strips for her. End result was the juiciest and most authentic tasting meat that I have made from this recipe, and the texture was very similar to an east coast donair meat texture.

The sauce flavor is bang on and I make it in the proportions as per the recipe.

For the meat portions, my ground venison comes in 2 lb tubes from my butcher, so I use a full 2lb tube, and 1.5lb of regular ground beef. I used 1.5 times the amount of spice in the recipe to account for the extra meat. I ran both my ground venison and ground beef through my grinder using the finest plate size 3 times to help with the texture and also by alternating ground venison with ground beef on the first pass, it helps to mix up the meat completely. By doing this it minimized the amount of hand work to do to get the donair texture.

All in all, a very authentic tasting recipe and a great treat for everyone. I'm originally from NS and this is as close as it gets.

Thanks ALBTUFF!

Last edited by iliketrout; 03-07-2016 at 01:09 PM.
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  #187  
Old 03-19-2016, 07:22 PM
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slopeshunter slopeshunter is offline
 
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I finally got around to making this. It was so good!! Thank you very very much. I used my kitchen aid mixer for 15 - 20 mins, I thought it worked great.
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  #188  
Old 03-19-2016, 07:59 PM
cheemo cheemo is offline
 
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Been using this recipe since it was first posted here, the whole family just loves it!!
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  #189  
Old 03-19-2016, 09:39 PM
Z7fulldraw Z7fulldraw is offline
 
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Two things. Naan bread. Just tear a little hole in the bag and throw it in the microwave for a minute and it's steamed like the ole donair shop. Also I have always run meat through the grinder 4 times getting smaller plate each time and works like a charm for mixing and getting texture. May have to add a bit from this recipe.
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  #190  
Old 04-21-2017, 05:27 PM
taximan taximan is offline
 
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Default Venison donair

Well it was my turn to make this SPECIAL recipe , and you sir are awesome to have shared this with us . Definitely will be made again and again in my house !
Thank you
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  #191  
Old 04-22-2017, 10:39 AM
merganzer merganzer is offline
 
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We must have worked at the same Halifax donair shop. I have been out west and enjoying these for 17 years now and have never had one as good.Minus the lettuce of course. Back then i never,not even once seen a donair made with lettuce on it. And that is also one of the ways i make my sauce. Thanks for sharing so all the others can enjoy a taste of what is right.
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  #192  
Old 04-22-2017, 01:52 PM
wellpastcold wellpastcold is offline
 
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Thanks for the post. Sounds like a great idea for when all the fishing buddies are together at the lake. Cooked in advance and prepared as you need it. Perfect!
Camping made easy!
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  #193  
Old 04-22-2017, 02:01 PM
wmd wmd is offline
 
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its in the oven now
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  #194  
Old 04-23-2017, 05:33 AM
Pioneer2 Pioneer2 is offline
 
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Default loaf prep.......................

I wonder if it wouldn't be easier to just cook the meat in a lrg loafpan like meatloaf instead of on a rack for 2.5 hrs ? Meatloaf is done at 350 in 1.25 hrs and any grease can be dumped off at the 1/2 way point ? Also I make my moose burger with 30% bacon ground and mixed as opposed to reg ground beef. One way to find out I guess.............Harold
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  #195  
Old 06-18-2017, 05:23 PM
BackPackHunter BackPackHunter is offline
 
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Only donair I want to eat
Got a loaf in the oven meow
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  #196  
Old 07-21-2017, 11:59 PM
igotamike igotamike is offline
 
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Gonna have to try this. I love donairs!
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  #197  
Old 07-22-2017, 01:21 PM
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I tried making this with turkey and pork loin on a whim.was just as good .great all around recipe 😎
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  #198  
Old 02-26-2018, 02:47 PM
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Big Bull Big Bull is offline
 
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Default Free Pizza and Donair For A Year!

The six pound donair!
https://toronto.ctvnews.ca/video?clipId=1331640
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  #199  
Old 09-02-2018, 08:24 AM
Norwest Alta Norwest Alta is offline
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Bump for the folks that haven’t tried this yet. Figure I’m gonna try it out on the pit boss.
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  #200  
Old 09-12-2018, 07:55 PM
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fitzy17 fitzy17 is offline
 
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Did it tonight.
Amazing. I’m incredibly particular about where I eat donairs and I can easily say I don’t have to buy one again. This was a phenomenal recipe. Thank you!
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  #201  
Old 12-01-2018, 08:45 PM
jpohlic jpohlic is offline
 
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After a 5 year drought I was lucky enough to fill my whitetail tag this year. As I looked through the scope all I could think of was venison donair. We made up a batch and picked up some pitas from Al Salam bakery. Absolutely delicious. By the way, we also use our kitchen aid mixer with the wire whisk to mix up softball size batches of meat - way easier than mixing by hand.
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  #202  
Old 12-02-2018, 01:24 PM
psale63 psale63 is offline
 
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This looks great! I'm going to have to give this a go soon. Thanks for keeping this thread alive!
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  #203  
Old 12-02-2018, 01:44 PM
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Okotok Okotok is offline
 
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The recipe I've been using for a few years uses Italian spice instead of oregano but otherwise identical. Delicious donairs. One thing I've been doing for the last two or three years is making my own pita style bread in an effort to imitate the stuff they make at Pegasus Restaurant here in Calgary. I just mix up a big batch of Yorkshire pudding batter either from scratch or the little packets from the market. a little oil in a baking sheet and a 3 to 5 minute preheat at 450 or so. Pour a layer of batter into the preheated sheet and back in the oven for 15 to 20. Cut into thirds crosswise after it's baked. We prefer it to regular pita. If you're using the little packets, it takes about 3 for each baking sheet full.
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  #204  
Old 12-02-2018, 02:11 PM
timsesink timsesink is offline
 
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This just got bookmarked, sounds SOOOOOOOOOOO good!
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  #205  
Old 12-05-2018, 09:20 AM
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whitetail Junkie whitetail Junkie is offline
 
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Quote:
Originally Posted by timsesink View Post
This just got bookmarked, sounds SOOOOOOOOOOO good!
Best recipe on this forum EVER!
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  #206  
Old 12-06-2018, 12:17 PM
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Austin Austin is offline
 
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Have to admit I was sceptical- used a mixer on the venison beef mixture. My wife had never tried a Donair and one of my three kids hadn't either. Now they know what a GREAT Donair should taste like. Kids each ate two each, wife tried a second but was full. Awesome recipe. Dad is king of his castle !
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  #207  
Old 12-06-2018, 12:31 PM
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Okotok Okotok is offline
 
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The mixer or potato masher works good to "densify" the meat. Another way I do it is to throw the meat forcefully into the bowl at least 20 times. Works well too and can take out some frustrations depending on the day!
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  #208  
Old 12-06-2018, 01:14 PM
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LeroyvdH LeroyvdH is offline
 
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It's on my list. Love me a donair...
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  #209  
Old 12-14-2018, 03:57 PM
timsesink timsesink is offline
 
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First round! Loaves in the oven.
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  #210  
Old 12-15-2018, 08:49 AM
timsesink timsesink is offline
 
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For those who may stumble upon this epic post in years to come.

If you only want to use venison, add one egg per recipe batch (2.5 pounds) and one tablespoon of oil. Will help with moisture and binding and tastes excellent!
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