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11-23-2020, 01:34 PM
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Banned
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Join Date: Sep 2020
Posts: 95
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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 this last year excellent
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11-25-2020, 04:31 PM
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Join Date: Jul 2011
Location: calgary
Posts: 277
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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.
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02-20-2021, 04:02 PM
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Join Date: Apr 2009
Location: edmonton
Posts: 3,115
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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."
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02-20-2021, 05:29 PM
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Join Date: Nov 2014
Location: Calgary
Posts: 513
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Totally going to do this again once my cwd test come back negative!
Such a good recipe!
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02-21-2021, 02:04 PM
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Join Date: Dec 2011
Location: Forgotten corner Ab.
Posts: 579
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Next Saturday 25lbs
Can't wait
__________________
Jesus said "Go and fish"
He didn't say anything about cleaning the garage and cutting the grass....
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02-22-2021, 12:33 PM
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Join Date: Aug 2018
Location: USA
Posts: 386
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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??
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03-22-2021, 08:39 PM
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Join Date: May 2020
Posts: 23
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Great ideas on here. Thanks all
Sent from my iPhone using Tapatalk
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03-22-2021, 09:10 PM
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Join Date: Dec 2008
Location: Iron River
Posts: 5,158
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Quote:
Originally Posted by Ronaround
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??
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Its basically Lebanese bologna that is cooked on a spit.....some versions are better than others.
Sounds like this recipe is a winner.
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04-18-2021, 08:34 PM
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Join Date: Sep 2020
Location: Calgary
Posts: 14
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Has anyone ever tried to make sausage with this donair recipe?
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04-18-2021, 08:40 PM
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Join Date: Jun 2007
Location: North
Posts: 2,193
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Quote:
Originally Posted by Codsta
Has anyone ever tried to make sausage with this donair recipe?
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I was going to ask the same thing. Was thinking of trying it and cook it up on the pellet smoker.
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04-19-2021, 11:28 AM
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Join Date: Apr 2009
Location: edmonton
Posts: 3,115
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Quote:
Originally Posted by Codsta
Has anyone ever tried to make sausage with this donair recipe?
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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."
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04-19-2021, 01:00 PM
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Join Date: Jan 2013
Location: East
Posts: 2,079
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Quote:
Originally Posted by Codsta
Has anyone ever tried to make sausage with this donair recipe?
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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.
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HOLD ON FUR!
For my coyote pics @trophy_country_coyotes on instagram
life's too short to fish nymphs
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04-21-2021, 09:58 AM
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Join Date: Apr 2008
Location: Calgary
Posts: 936
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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.
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Don't believe everything you think.
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04-26-2021, 12:30 PM
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Join Date: Apr 2008
Location: Calgary
Posts: 936
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Update on grinder
Quote:
Originally Posted by Knotter
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.
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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.
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04-28-2021, 12:54 PM
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Join Date: Jun 2007
Location: North
Posts: 2,193
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Quote:
Originally Posted by Knotter
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.
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Thanks for the tip. I used the mixer today, can't wait for dinner.
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11-21-2021, 06:33 PM
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Join Date: Feb 2015
Location: Beaumont, AB
Posts: 596
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01-08-2022, 02:20 PM
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Join Date: Dec 2009
Posts: 8,514
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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
Last edited by omega50; 01-08-2022 at 02:44 PM.
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01-08-2024, 03:14 PM
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Join Date: May 2009
Posts: 1,552
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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.
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01-14-2024, 11:57 AM
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Join Date: Apr 2019
Posts: 77
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Quote:
Originally Posted by Duramaximos
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.
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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
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01-15-2024, 12:57 PM
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Join Date: Aug 2008
Location: Edmonton
Posts: 1,196
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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!!
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07-25-2024, 08:56 PM
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Join Date: Nov 2007
Location: BC
Posts: 221
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Holy thread revival = thanks for reviving this I just copied it going to give it a try
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