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12-15-2018, 08:51 AM
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Banned
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Join Date: Aug 2018
Posts: 718
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I am definitely making this. Love the sweet sauce too. Glad I logged on today lol
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12-17-2018, 01:42 PM
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Join Date: Dec 2011
Location: Beaver County, Alberta
Posts: 256
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Sweet sauce well is .....disgusting and I am already Diabetic lol, but the recipe looks awesome, will be making this. Thanks for sharing.
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12-17-2018, 03:25 PM
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Join Date: Apr 2018
Posts: 19
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I am making this as we speak!!! Will post a pic.
Sent from my iPhone using Tapatalk
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12-17-2018, 07:15 PM
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Join Date: Apr 2018
Posts: 19
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they are amazing!!! Thanks for sharing..
Sent from my iPhone using Tapatalk
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12-17-2018, 08:44 PM
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Banned
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Join Date: Jun 2016
Posts: 3,665
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For a little twist the last time I made this I cooked it in my smoker.
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12-18-2018, 06:20 PM
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Join Date: Apr 2009
Location: Leedale
Posts: 717
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Quote:
Originally Posted by Norwest Alta
For a little twist the last time I made this I cooked it in my smoker.
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I have done this as well. Smoked donair subs. Another good way is to make burger patties and BBQ them. Mmmm donair burgers.
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12-18-2018, 06:38 PM
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Banned
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Join Date: Jun 2016
Posts: 3,665
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Quote:
Originally Posted by ALBTUFF
I have done this as well. Smoked donair subs. Another good way is to make burger patties and BBQ them. Mmmm donair burgers.
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Donair burgers. That sounds good. I'll be giving that a try.
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12-22-2018, 03:08 PM
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Join Date: Jan 2013
Location: East
Posts: 2,079
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Quote:
Originally Posted by ALBTUFF
I have done this as well. Smoked donair subs. Another good way is to make burger patties and BBQ them. Mmmm donair burgers.
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Hmm donair burger sounds good. I wonder if there is some way to thicken the sweet sauce just a touch to keep it from running off
__________________
HOLD ON FUR!
For my coyote pics @trophy_country_coyotes on instagram
life's too short to fish nymphs
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12-24-2018, 09:52 AM
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Join Date: Dec 2018
Posts: 20
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Looks delicious, though I prefer mine loaded with meat, provolone cheese, onions, banana peppers, both sweet sauce and tzatziki sauce
My version of tzatziki..
1 cup plain yogurt, or sour cream
2 tablespoons of lemon juice
1 tablespoon dry dill weed
1 clove minced garlic
Mix well, adjust amounts to your taste,
Better if sits over night.
Also I find if the donair loaf is cooked and
refrigerated over night it slices easier.
Heat up slices on flat top or frying pan with a
few drops water, cover with a lid.
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12-24-2018, 12:07 PM
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Join Date: Dec 2018
Posts: 20
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Let me know if you are interested in a fried bread recipe, its a cross between pita and naan bread, you make the size you require and the taste, freshness puts your donair over the top.
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12-24-2018, 02:37 PM
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Banned
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Join Date: Jun 2016
Posts: 3,665
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Quote:
Originally Posted by Old Dirty Grandpa
Let me know if you are interested in a fried bread recipe, its a cross between pita and naan bread, you make the size you require and the taste, freshness puts your donair over the top.
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Not my thread but can't see any reason not to post it up
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03-29-2019, 08:55 AM
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Join Date: Jan 2013
Location: East
Posts: 2,079
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Just wanted to say that this recipe is also amazing in burger form! just make the recipe as normal and hold back a bit on the mashing and you end up with awesome burgers!
__________________
HOLD ON FUR!
For my coyote pics @trophy_country_coyotes on instagram
life's too short to fish nymphs
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03-29-2019, 10:23 AM
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Join Date: Nov 2016
Posts: 766
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Made this last week with opa tatziki and it was amazing. Fed it to a bunch of people who could not stop eating. Extremely close to a opa gyro. I ate 3 like a starving man, thank God my wife was in the other room, tatziki and tomatoes all in my beard. Dangerous recipe...
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03-29-2019, 07:10 PM
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Join Date: Mar 2012
Posts: 1,920
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Quote:
Originally Posted by ALBTUFF
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.............
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tried it two weeks ago great stuff
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05-02-2019, 12:51 PM
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Join Date: Dec 2009
Posts: 8,514
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Donair time-decided to do a yield test and modify make-up and temps procedures a bit.
Added small amount of water to bloom starch and cook temp to 285F
Loaf weighed 41.5 oz in raw state.
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You're only as good as your last belly button de-linting
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05-02-2019, 05:51 PM
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Join Date: Dec 2009
Posts: 8,514
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Yielded 72%
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You're only as good as your last belly button de-linting
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05-03-2019, 01:22 AM
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Join Date: Aug 2009
Location: AB
Posts: 6,661
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I think it’s about time the moderators put this thread up in the sticky section...best damn donair ever!
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05-03-2019, 06:21 AM
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Join Date: Aug 2018
Location: USA
Posts: 386
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Gosh, we dont have whats looks like great Eats!
is it kinda line a Spam after it cooks and you slice it warm.
A Delicious meat surprise!
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09-25-2019, 12:02 PM
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Join Date: Nov 2009
Location: Spruce Grove
Posts: 159
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How Ironic....
I've ate some of my buddies home made venison donairs a couple times & liked them. I tried another buddies & wasn't fan...
Well I asked the one friend for his recipe, & he said he'd get back to me.. I started to google, & this is the first one that popped up. I sent it to him to see what he thought... He laughed because this is the recipe he uses.
I just tossed a loaf in the oven. I followed the directions to a T. I did use the aid of a kitchen power beater to help get it mixed up well, then went to town beating the living hell out of the mixture with a new masher.... 17 mins total mix/mash time!
Fingers r crossed.
Oh rite, I used moose burger along with regular ground beef though.. not that it matters.
Thanks for sharing!
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09-25-2019, 02:13 PM
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Join Date: Sep 2019
Location: Calgary South
Posts: 4
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Awesome donair! Thanks for sharing!
Sent from my iPhone using Tapatalk
__________________
Blue pill or Red pill? Choose wisely!
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09-25-2019, 02:42 PM
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Join Date: Sep 2019
Location: Calgary South
Posts: 4
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This is what I call fast food! Deer is fast and food...
Sent from my iPhone using Tapatalk
__________________
Blue pill or Red pill? Choose wisely!
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09-25-2019, 04:49 PM
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Join Date: Oct 2009
Posts: 230
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Can you make I say , 10 pounds and freeze some?
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09-25-2019, 08:25 PM
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Join Date: May 2007
Location: Innisfail
Posts: 517
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Quote:
Originally Posted by altex
Can you make I say , 10 pounds and freeze some?
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It freezes just fine.
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03-24-2020, 03:56 PM
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Join Date: Nov 2014
Location: Calgary
Posts: 513
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I am refreshing this because it is great
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03-24-2020, 04:26 PM
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Join Date: Dec 2011
Location: Forgotten corner Ab.
Posts: 579
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Made 10 lbs 2 weeks ago. Wifey and friends loved it.
__________________
Jesus said "Go and fish"
He didn't say anything about cleaning the garage and cutting the grass....
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09-04-2020, 03:55 PM
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Join Date: Nov 2009
Location: Spruce Grove
Posts: 159
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Want to say thank u AGAIN!! Few weeks back I made a batch of Elk. Ate some then & bring some more this long week end out in the bush camping. FANTASTIC recipe!
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09-04-2020, 05:16 PM
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Join Date: Jun 2007
Location: Deadmonton
Posts: 1,361
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Quote:
Originally Posted by mindoutside
I am refreshing this because it is great
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Thanks for that...made this recipe several times but haven't checked this thread in a long while.
Can't believe it never occurred to me to make burgers outta this
__________________
Not everyone who helps you is your friend. And not everyone who is against you is your enemy. Not everything which makes you laugh, is only a joke.
For every complex problem, there is a solution that is clear, simple, and wrong.
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09-14-2020, 09:26 AM
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Join Date: Dec 2009
Posts: 8,514
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Made Greek Donair Nachos last night with Tomatoes , Green Onions and Sweet Sauce.Diced the Lamb/Beef Donair meat over top.
Brown Butter and Mizithra to finish
Really fantastic
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You're only as good as your last belly button de-linting
Last edited by omega50; 09-14-2020 at 09:35 AM.
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11-23-2020, 12:18 PM
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Join Date: Nov 2009
Location: Spruce Grove
Posts: 159
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Just made up another batch... bump for an amazing review!!!
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11-23-2020, 12:19 PM
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Join Date: Nov 2009
Location: Spruce Grove
Posts: 159
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Just made up another batch... bump for an amazing recipe!!
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