Pork Archives - Wife Of A Hunter

Wild Pork Char Siu Gua Bao

Sophie May — Wed, 18 Aug 2021 02:08:56 +0000

Wild Pork Char Siu Gua Bao is a delicious preparation of wild pork! I used a muscle off of the back leg, but you could use the front shoulder, belly, or any other cut too.

I love bao! The delicious bun coupled with the savory meat is a perfect combination! Gua Bao is an open faced bao normally filled with tender pork belly. I did not have pork belly, so again I used a whole muscle off of the back ham of a wild boar, and it turned out great!

I was originally introduced to bao on a high school trip to California. We toured San Francisco’s China Town and our tour guide stopped at one of the restaurants and bought a few for the group to share. I was blown away. I had never tasted something so amazing!

Fast forward to my time at Auburn University, there was a small business that opened called Dumps Like a Truck. It was a young couple that served dumplings and bao out of a food truck. Whitley Dykes had an eye for business and his wife, Desiree (Kunyu Li) Dykes, a knack for food. They were a hit and they were soon able to buy a store front, which they named Irritable Bao. Their business and food were booming! Their line would be hours long, leaving customers hoping they didn’t sell out before they could get their hands on the delicious dumplings and bao. Having had both of these amazing experiences with this Asian dish, it was immediately added to my “Must Make” recipe list when I started this account.

Anywhoooo…. Sometimes cooking can take forever and with a full-time job that can make life hectic. I like using my Instant Pot for times like this, but any pressure cooker will do! I tried a new technique I was reading up about in this recipe. Instead of letting the meat marinate over night I put the pork and the marinade in the Instant Pot. The pressure created by the Instant Pot is supposed to force the marinade into the meat. It worked!! I let the Instant Pot naturally release, which took around 35 minutes, in order to keep as much moisture trapped in the meat as possible. All around, this process was much faster than waiting for the meat to marinate overnight. Enjoy!!

Wild Pork Char Siu Gua Bao

Delicious wild pork open faced bao! If you like bao and you like wild pigs you will love these!

Course Main Course

Cuisine Asian

Keyword Asian, Bao, Wild Boar, Wild Pig

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings bao

Author Sophie May

Equipment

Ingredients

1.75 lbs pork 2-3 inch thick cubed slices
1/8 C sugar
1/2 tsp Chinese 5 spice powder seasoning
2 T hoisin sauce
2 T honey
2.5 T soy sauce
2 T rice wine
1 T toasted sesame oil
1/4 tsp white pepper
2 tsp molsasses
3 cloves garlic fresh; minced
1 tsp salt
1/2 tsp ginger fresh; minced
10 drops red food coloring optional

Bao:

1 package instant yeast
100 g sugar
200 ml milk lukewarm
400 g dumpling flour regular all purpose flour works, but it will not be as white or fluffy
2 T vegetable oil
water to steam
parchment paper

Topping:

leftover sauce
chili oil
cilantro
carrots
cucumber
green onions
sesame seeds

Instructions

Char Siu Pork:

Mix all ingredients except pork in the Instant Pot bowl.
Add pork and coat well in the sauce.
Close Instant Pot, seal, and cook for 35 minutes on high pressure.
Let steam release naturally. This might take over 30 minutes, so be patient.
Shred and stir pork once done.

Bao:

Dissolve instant yeast and sugar in lukewarm milk.
Stir mixture until frothy.
In a stand mixer with a dough hook attachment, add the frothy mixture to the dumpling flour. Knead for 10 minutes.
Add cooking oil and knead for another 10 minutes.
Cover with a towel and let rest in a warm area for an hour.
Roll dough in a small amount of flour.
Cut in half.
Roll each half into a sausage formation.
Cut into 8 equal sized pieces.
Roll each piece into a thin circle (less than a 1/4 inch thick).
Flour each side and fold in half like a taco.
Place a small square of parchment paper on the bottom. This will prevent the bun sticking to the steamer.
Place dough in a steamer basket. ( I only did four in a basket so I didn't overcrowd them... they expand). If using bamboo baskets, you can stack up to 3 at a time.
Set steamer over ~1/2 to 1 inch of boiling water and let cook for 10 minutes. There is no need to flip them.

Serve:

Carefully open the bun and dress them with the toppings listed above.
Enjoy!

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Venison Sausage Egg McMuffin

Sophie May — Tue, 30 Mar 2021 00:25:20 +0000

Who doesn’t love McDonald’s? I especially love their McMuffins. If you’re on my website I assume you’re also a fan of venison. Throw those together and you have yourself a delicious Venison Egg McMuffin!

McDonalds is greasy cheap food and a staple of most American households. A sausage, egg, and cheese McMuffin is probably my favorite thing there, so I thought I’d come up with an easy recipe making just that! This a simple way to use that pan sausage you made from my first recipe. Also, the venison in the Venison Egg McMuffin makes it a much healthier version of the McMuffin too!

Venison Sausage Egg McMuffin

Venison + McMuffin = Match made in Heaven!

Course Breakfast

Cuisine American

Keyword American, Breakfast, McDonalds

Servings McMuffins

Author Sophie May

Ingredients

6 English Muffins
1 lb Pan Sausage thawed
6 eggs
Sliced cheese of choice
Butter
Cooking spray
Water

Instructions

Form sausage into 6 patties and set aside.
If you have the fancy circular egg molds use them, I do not so I used a mason jar lid (both the flat top piece and screw on part).
Oil whatever device you are using well.* Heat a fry pan to medium/medium high heat. Place molds in pan.
Crack 1 egg into each mold. Place 1/4 cup of water in the pan to help steam the eggs. Cover pan with lid.
Cook eggs to desired consistency (I like my yolks more over hard to get that “McDonald’s” consistency, so I cooked for about 2-3 minutes than flipped the egg carefully and cooked for another minute) and set aside.
Slice English muffins and butter each inside slice.
Spray pan (clean any egg residue out) and heat to medium-high/high heat.
Place muffins in fry pan butter side down. Cook until toasty brown like a grilled cheese (~2 minutes).
Cook patties (~2-3 minutes per side) until browned and cooked through. Once cooked, before removing from heat, place sliced cheese on top and wait until it gets a good melt on it. Remove.
Assemble your McMuffin: Bottom of muffin, sausage with cheese melted on top, egg, top of muffin
Enjoy!

Notes

*If you don’t have an egg mold or mason jar lid that is fine! Just cook your eggs however you like (scrambled, over easy, whatever works)

The post Venison Sausage Egg McMuffin appeared first on Wife Of A Hunter.

Venison Pan Sausage

Sophie May — Mon, 29 Mar 2021 22:25:13 +0000

My dad usually gets his deer processed, and he tried this one processor in east Texas. They made him a venison pan sausage that was delicious, but getting your deer processed can be quite pricey. I decided to do my own take on this venison pan sausage.

It turned out great and goes with eggs or any breakfast food. I also use it in a Venison Bolognese recipe I made, which is a family favorite!

For this recipe, you will need a meat grinder with a medium grinding plate and preferably a stand mixer with paddle attachment. Yields ~5lbs depending on waste from grinder. Have a vacuum sealer or other way to freeze extra meat ready to go.

We keep our meat in an extremely cold freezer. I take the meat out the night before and put it in the refrigerator. When I make the sausage, it is still partially frozen the next morning when I grind it. Keeping the meat cold is essential so your grinder does not overheat and precook (yucky!) the meat.

Venison Pan Sausage

Delicious venison pan sausage that works in a multitude of preparations!

Servings lbs

Author Sophie May

Ingredients

3.5 lbs venison
1.5 pork fat*
1.5 T Sage
1 T Red pepper more or less depending on spice tolerance
1 t Garlic powder
1 clove garlic minced
2.5 T Salt less if desired
2.5 t Ground pepper
2 1/4 t Brown sugar
1/2 T Thyme

Instructions

Cut venison and pork fat into small cubes that will fit in your meat grinder and place to the side.
Mix seasonings together in a small bowl.
Toss the meat together with the spices and put the meat on a baking sheet or casserole dish**. Cover with aluminum foil and place this back in the freezer to keep the meat extremely cold (30 minutes).
Next, grind your meat. The first grind will give you a rough chop between the meats and the spices.
Once all meat has been ground, cover with foil and place back into the freezer for 10 minutes.
Grind your meat again. The second grind will be a much smoother mixture, which is what you want with pan sausage.
Place meat into your stand mixer. This might be a two step process depending on bowl size of your mixer.
Mix meat on low speed for 1-5 minutes. This will ensure spices are evenly spread throughout.
Make a small patty and cook in a pan over medium-high heat until cooked through(~2-3minutes per side). Taste this patty and adjust seasonings as desired mixing meat and seasonings well again.
Cook up desired amount and freeze the rest.

Notes

*You can use wild pig fat if you have it or you can call your local grocery store/butcher and see if they sell it... for my Texas folks, H.E.B.’s do. Just call before hand so they can save it for you.

**I wear plastic gloves in this step to keep most of the spices on the meat. Also if the meat is too cold for your hands, layer knit gloves with the plastic gloves over them.

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