Скачать или смотреть Make Haunch Jerky with Mike Robinson and FORLOH

​‪@ChefMikeRobinson‬ is one of the UK’s most respected chefs. A champion of sustainable wild food and game for over 20 years, Mike has helped create and run some of the UK’s most iconic restaurants.

The Harwood Arms in Fulham, London, which Mike Co-Owns, has held a Michelin Star for 10 years – the only pub in London ever to hold that accolade.

Wild food is Mike’s passion – He runs and owns Deerbox.co.uk, which manages wild deer on over 60,000 acres of private land and supplies his restaurants and homes with amazing venison year-round. Mike was awarded Champion of Champions in the 2020 Eat Game Awards for his unparalleled contribution to sustainable wild food in the UK.

Mike stars in many outdoor TV shows, most currently Farming the Wild on the Outdoor Channel.

Here Mike gives us the perfect recipe for an Asian inspired jerky. This is a general recipe so feel free to add your own special touches to the marinade!

For the Marinade:

1/4 Flakey Sea Salt
Pepper to your personal taste (Mike recommends "Loads"
1/2 cup light soy sauce
1/4 cup honey
1/4 cup sweet red wine
Sriracha to your personal heat tolerance
1 1/2 tablespoons minced fresh ginger
1 heaping tablespoon Miso Paste
3 pounds haunch of any deer or beef will work here as well

Coat haunch strips with marinade and leaves covered for 4 - 6 hours.

Dry the Jerky:

Place strips on the rack, not touching each other if possible. You may use this recipe with a smoker, dehydrator, or conventional oven. Follow instructions on your smoker or dehydrator. For a conventional oven, heat in 250°F oven for 30 minutes, let cool, and heat for an additional 40 minutes at 175°F. Remove from oven and continue to let dry overnight in a cool room.


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