Wild Game Bánh Mì Recipe

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Bánh mì (pronounced BUN-mee) is a seriously addictive type of Vietnamese sandwich. The zesty flavors make it a natural vehicle for any wild game—here, meat from game that gets worked into patties. East meets West? More like East meets Wild.

Reprinted with permission from The Wild Chef

Servings: 12 patties

Ingredients:
1/2 cup mayonnaise
3–5 tablespoons Sriracha or other hot sauce
2 pounds wild game, such as venison or boar; or game birds like pheasant, duck or wild turkey, boned and roughly chopped (optional: skin included)
2–3 habanero chiles, seeded if desired (for extra heat, leave seeds in)
1 teaspoon coriander seed
1/3 cup Vietnamese or Thai fish sauce
1 tablespoon sugar
1/2 teaspoon cinnamon
2 teaspoons baking powder
Baguette, split and lightly toasted
1 cup cilantro leaves

Directions:

  1. Combine the mayonnaise and Sriracha sauce, and refrigerate until ready to use.
  2. Preheat the oven to 300°F. Combine the meat, skin (if using), chiles, coriander, fish sauce, sugar, cinnamon and baking powder in a bowl. Working in batches, grind the mixture into a paste using a food processor with the blade attachment. You want it finely ground, with no chunks or strands of sinew.
  3. With an ice-cream scoop, spoon the mixture onto a parchment-lined or nonstick sheet pan. Gently flatten each ball into a hamburger-style patty. Bake for 30 minutes, or until the patties are thoroughly cooked and a meat thermometer inserted into the center of a patty reads 160°F.
  4. Slather the cooled bread with the Sriracha mayonnaise and top with a big pinch of cilantro. Lay on the hot patty, and close it up with the remaining piece of bread to form a sandwich.

Try out these venison recipes on MeatEater:

One Response to “Wild Game Bánh Mì Recipe”

  1. Kodies grampy

    Made with venison and it was very good, made with pheasant today and it was cold, hard cash, money great. Thanks for the super recipe

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