Page 8 - 2023NovDec

WILD ABOUT COOKING

VENISON STEAMED BUNS BY WADE TRUONG

CAHSS CAHSS

CAHSS

STEAMED BUN DOUGH INGREDIENTS DIRECTIONS
4 cups all-purpose flour • In a bowl, combine venison with all filling ingredients.
1/2 tsp. salt
• Combine flour, salt and 1 1/2 Tbsp. sugar. In a separate container, combine
1 1/2 Tbsp. plus 1/4 tsp. sugar yeast, 1/4 tsp. sugar and 1 Tbsp. tepid water; stir to dissolve. Combine dissolved
1 tsp. active dry yeast yeast mixture with flour mixture in stand-up mixer bowl. Stir on low setting with
1/4 cup milk dough hook. Add milk and oil, rice wine vinegar, and 1 cup tepid water.
1 Tbsp. canola oil • Work until a dough ball forms, adding flour or water in small amounts as needed
1 Tbsp. rice wine vinegar to form a dough that is tacky but not sticky. Allow to knead for 10 minutes.
1 tsp. baking powder • Place dough ball in lightly oiled bowl, cover with damp cloth, and let proof for
two hours in a warm place. Then roll dough out of bowl onto a lightly floured
FILLING INGREDIENTS surface. Punch down and sprinkle baking powder over dough, work into a ball,
and let rest 10 minutes.
2 lb. venison with pork fat (20 percent fat)
• Roll dough into a cylinder about 3 inches wide, then cut cylinder into coins about
1/2 cup rehydrated mushrooms, minced
(we used wood ears, shiitakes would also an inch thick. Place some filling in center of dough coins.
be fantastic)
• Close coins by bringing dough up from sides and pinching over the top. Place
2 bunches scallions, thinly cut crosswise parchment paper or wax paper under bun before steaming. (The paper keeps
3 cloves garlic, minced buns from sticking to steamer.)
1.5-inch ginger, peeled, minced • Steam for 15-20 minutes until filling is cooked through. Serve and enjoy.
2 shallots, minced
Wade Truong is a lifelong Virginian, self-taught chef,
2 Tbsp. salt and hunter. He’s been featured in the New York Times
1 Tbsp. soy sauce and Garden & Gun. His passion for cooking and shar-
1 Tbsp. sesame oil ing food is the foundation of his obsession with the
outdoors and the resources they provide. Truong said
1 Tbsp. rice wine vinegar
he believes every meal should be “enjoyed and cele-
1 Tbsp. crushed Szechuan peppercorns
brated, meaningful, and mindful.”
This publication was funded by the Multistate Conserva-
tion Grant Program, a program supported with funds from
the Wildlife and Sport Fish Restoration Program and jointly
managed by the Association of Fish and Wildlife Agencies
Wade Truong and the U.S. Fish and Wildlife Service.

6 OFF THE BEATEN PATH