Go Back   Alberta Outdoorsmen Forum > Main Category > Hunting Discussion

Reply
 
Thread Tools Display Modes
  #241  
Old 11-23-2020, 01:34 PM
savageguy model 111 savageguy model 111 is offline
Banned
 
Join Date: Sep 2020
Posts: 95
Default

Quote:
Originally Posted by ALBTUFF View Post
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.............
Tried this last year excellent
Reply With Quote
  #242  
Old 11-25-2020, 04:31 PM
spazzy spazzy is offline
 
Join Date: Jul 2011
Location: calgary
Posts: 279
Default

On the smoker as I type used some grass-fed beef and moose . Only change was I added 1 tsp of cinnamon . Thanks for the recipe.
Reply With Quote
  #243  
Old 02-20-2021, 04:02 PM
ghostguy6's Avatar
ghostguy6 ghostguy6 is offline
 
Join Date: Apr 2009
Location: edmonton
Posts: 3,116
Default

I think this thread needs bump! Got 10 pounds going on the smoker right now.
__________________
" Everything in life that I enjoy is either illegal, immoral, fattening or causes cancer!"

"The problem was this little thing called the government and laws."
Reply With Quote
  #244  
Old 02-20-2021, 05:29 PM
mindoutside mindoutside is offline
 
Join Date: Nov 2014
Location: Calgary
Posts: 513
Default

Totally going to do this again once my cwd test come back negative!

Such a good recipe!
Reply With Quote
  #245  
Old 02-21-2021, 02:04 PM
LeroyvdH's Avatar
LeroyvdH LeroyvdH is offline
 
Join Date: Dec 2011
Location: Forgotten corner Ab.
Posts: 562
Default

Next Saturday 25lbs
Can't wait
__________________
Jesus said "Go and fish"
He didn't say anything about cleaning the garage and cutting the grass....
Reply With Quote
  #246  
Old 02-22-2021, 12:33 PM
Ronaround Ronaround is offline
 
Join Date: Aug 2018
Location: USA
Posts: 386
Default

I have been reading your thoughts and recipes on this item.
Sounds pretty darn good!!. If i was to come back up again in Alberta or do they sell this in say a family-style restaurant or this a well kept Alberta secret ?
i'm hoping this Year, if comrade Trudeau opens the welcome sign??
Reply With Quote
  #247  
Old 03-22-2021, 08:39 PM
Sritzer Sritzer is offline
 
Join Date: May 2020
Posts: 23
Default

Great ideas on here. Thanks all


Sent from my iPhone using Tapatalk
Reply With Quote
  #248  
Old 03-22-2021, 09:10 PM
IR_mike IR_mike is offline
 
Join Date: Dec 2008
Location: Iron River
Posts: 5,158
Default

Quote:
Originally Posted by Ronaround View Post
I have been reading your thoughts and recipes on this item.
Sounds pretty darn good!!. If i was to come back up again in Alberta or do they sell this in say a family-style restaurant or this a well kept Alberta secret ?
i'm hoping this Year, if comrade Trudeau opens the welcome sign??
Its basically Lebanese bologna that is cooked on a spit.....some versions are better than others.

Sounds like this recipe is a winner.
Reply With Quote
  #249  
Old 04-18-2021, 08:34 PM
Codsta Codsta is offline
 
Join Date: Sep 2020
Location: Calgary
Posts: 14
Default

Has anyone ever tried to make sausage with this donair recipe?
Reply With Quote
  #250  
Old 04-18-2021, 08:40 PM
JohnB JohnB is offline
 
Join Date: Jun 2007
Location: North
Posts: 2,181
Default

Quote:
Originally Posted by Codsta View Post
Has anyone ever tried to make sausage with this donair recipe?
I was going to ask the same thing. Was thinking of trying it and cook it up on the pellet smoker.
Reply With Quote
  #251  
Old 04-19-2021, 11:28 AM
ghostguy6's Avatar
ghostguy6 ghostguy6 is offline
 
Join Date: Apr 2009
Location: edmonton
Posts: 3,116
Default

Quote:
Originally Posted by Codsta View Post
Has anyone ever tried to make sausage with this donair recipe?
Not this recipe but I did try another long ago. To me the best tasting meat is the thin fried bits with a crispy texture. As a sausage it wasnt nearly as good. Not worth the effort in my opinion. The casings just dont allow the meat to get the correct texture.
__________________
" Everything in life that I enjoy is either illegal, immoral, fattening or causes cancer!"

"The problem was this little thing called the government and laws."
Reply With Quote
  #252  
Old 04-19-2021, 01:00 PM
tikka250's Avatar
tikka250 tikka250 is offline
 
Join Date: Jan 2013
Location: East
Posts: 2,066
Default

Quote:
Originally Posted by Codsta View Post
Has anyone ever tried to make sausage with this donair recipe?
Not sausage but burgers are amazing. I make a double batch of meat and freeze the patties and it makes phenomenal donair burger on the grill.
__________________
HOLD ON FUR!

For my coyote pics @trophy_country_coyotes on instagram

life's too short to fish nymphs
Reply With Quote
  #253  
Old 04-21-2021, 09:58 AM
Knotter's Avatar
Knotter Knotter is offline
 
Join Date: Apr 2008
Location: Calgary
Posts: 926
Default No mashing...

I detest mixing an mashing. I'm going to use pureed onions and garlic and run 10# of the seasoned mix through the fine plate of the grinder a few times. I will let you know how it goes.
__________________
Don't believe everything you think.
Reply With Quote
  #254  
Old 04-26-2021, 12:30 PM
Knotter's Avatar
Knotter Knotter is offline
 
Join Date: Apr 2008
Location: Calgary
Posts: 926
Default Update on grinder

Quote:
Originally Posted by Knotter View Post
I detest mixing an mashing. I'm going to use pureed onions and garlic and run 10# of the seasoned mix through the fine plate of the grinder a few times. I will let you know how it goes.
Used the fresh ingredients and my house smelled like a donair shop. Ended up using my stand mixer not the grinder and it was great. perfect consistency and texture.

I clove of pureed garlic an TBSP of fresh pureed Spanish onion instead of dried onion and garlic powders.
__________________
Don't believe everything you think.
Reply With Quote
  #255  
Old 04-28-2021, 12:54 PM
JohnB JohnB is offline
 
Join Date: Jun 2007
Location: North
Posts: 2,181
Default

Quote:
Originally Posted by Knotter View Post
Used the fresh ingredients and my house smelled like a donair shop. Ended up using my stand mixer not the grinder and it was great. perfect consistency and texture.

I clove of pureed garlic an TBSP of fresh pureed Spanish onion instead of dried onion and garlic powders.
Thanks for the tip. I used the mixer today, can't wait for dinner.
Reply With Quote
  #256  
Old 11-21-2021, 06:33 PM
Hunt4Ever's Avatar
Hunt4Ever Hunt4Ever is offline
 
Join Date: Feb 2015
Location: Beaumont, AB
Posts: 594
Default

Moose meat, delicious!



__________________
"NO GUTS ... NO STORY"
All my hunting videos
http://www.youtube.com/playlist?list...1OnAYLQKBJqozn
Reply With Quote
  #257  
Old 01-08-2022, 02:20 PM
omega50's Avatar
omega50 omega50 is offline
 
Join Date: Dec 2009
Posts: 8,491
Default

Just made a variation with Bison.Piped onto jerky racks 10 minutes in a 400f oven.
cooled, portioned and vac packed.Thaw and quick crisp to serve
Attached Images
File Type: jpg jk1.jpg (25.9 KB, 60 views)
File Type: jpg jk2.jpg (52.7 KB, 60 views)
File Type: jpg jk4.jpg (41.2 KB, 55 views)
File Type: jpg jk3.jpg (20.3 KB, 53 views)
File Type: jpg jk5.jpg (25.6 KB, 58 views)

Last edited by omega50; 01-08-2022 at 02:44 PM.
Reply With Quote
  #258  
Old 01-08-2024, 03:14 PM
Duramaximos Duramaximos is offline
 
Join Date: May 2009
Posts: 1,529
Default

Bumping up this great recipe! Can't think of a much better way to use up meat from prior years. These donair loafs freeze very well.
Reply With Quote
  #259  
Old 01-14-2024, 11:57 AM
Lunkerhunter's Avatar
Lunkerhunter Lunkerhunter is offline
 
Join Date: Apr 2019
Posts: 61
Default

Quote:
Originally Posted by Duramaximos View Post
Bumping up this great recipe! Can't think of a much better way to use up meat from prior years. These donair loafs freeze very well.

I am so happy you bumped this thread I missed it the first go around. Reading it my mouth was watering so I gave it a go this weekend.

I love when a recipe is as good or better than a restaurant or take out and this is one of those recipes.

This is the best eating venison I have ever cooked. The last few years the bucks I’ve gotten have been especially gamey and this is just the perfect recipe for those rutty bucks.


Sent from my iPhone using Tapatalk
Reply With Quote
  #260  
Old 01-15-2024, 12:57 PM
jpohlic jpohlic is offline
 
Join Date: Aug 2008
Location: Edmonton
Posts: 1,189
Default

I made a triple batch with beef/pork yesterday. It's so easy to get that texture with a stand mixer and wire whisk attachment... probably not so good for the whisk but it only takes a minute or two.

With 7.5 pounds of donair and the 20 pounds of goose jerky we made a few weeks ago, I think we're ready for ice fishing season!!
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -6. The time now is 10:35 AM.


Powered by vBulletin® Version 3.8.5
Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.