Posted By: RobertY
Parisa! Have you tried it? - 02/03/22 06:21 PM
One of my favorite Alsatian dishes that I prepare regularly for my hunters or at home, as the kids love it as well. I've really grown to love it most with Nilgai, Axis and Whitetail. I steer away from the Cervinae family of deer because of the richer iron taste. Cleanliness in the field butchery of the animal is always paramount, but especially important when considering eating raw meat. Knives, cutting boards and hand towels should be freshly cleaned.
Texture is extremely important in this dish. If you find a butcher shop that sells Parisa, they will most likely grind the meat on the finest plate. However, for home cooks, you've probably got a freezer full of 1lb. packages of deer hamburger. For this recipe [and all of my Parisa dishes] I start with a 1lb package of hamburger grind, but it is pure venison without pork or beef additive.
Ingredients:
1lb of hamburger ground venison, no additive OR 90/10 ground beef
1/4 cup of shredded mild cheddar or mexican blend cheese
1/2 jalapeño, deseeded, finely minced (optional)
1/8th cup fine chopped cilantro
1 clove garlic, finely minced
1 green onion, finely chopped top to bottom
1 tsp cayenne pepper
1 tbsp. onion powder
1 tbsp. garlic powder
1 tbsp. medium ground pepper
1 tbsp. sea salt
2 tbsp. neutral oil (canola)
1 large lime, squeezed
3 tbsp. Sriracha sauce (optional, but so dang good)
Do all of your vegetable cutting and cheese grating first, trying to achieve a consistency in the size with all the products. Place into a medium sized bowl. Blend lightly. Do not add spices or lime juice to vegetable mix. Place your hamburger meat on the cutting board and spread into a pancake sized shape. Add lime juice, oil and spices across the meat. Now use your knife and rough chop the meat vigorously, while folding and smearing the meat against the cutting board with the body of your chef knife. Doing this will take the meat from a hamburger grind to a mince grind. The smearing will help break the fibrous muscle texture into a silkier consistency. I typically will work the meat in this fashion for a few minutes. You want texture in the final result, so don't work it until its smooth like a paste.
Combine all ingredients into one bowl and fold together. I recommend adding the sriracha at this stage. As you fold everything together the acid in the lime juice will begin to turn the meat a tint of grey. Taste and adjust seasonings as preferred.
I serve this right away, as I like the fresher taste. However, some people prefer to wrap it with film and allow it to self cook and marinade in the fridge for at least an hour before serving. In my house, it wouldn't last an hour.
The debate is out on which cracker: Ritz or Saltine.
Enjoy! Give me a follow on instagram for more of my cooking and hunting fun: @fieldandforktx
![[Linked Image]](https://texashuntingforum.com/forum/pics/userpics/2022/02/full-12866-334543-parisa.jpg)
Texture is extremely important in this dish. If you find a butcher shop that sells Parisa, they will most likely grind the meat on the finest plate. However, for home cooks, you've probably got a freezer full of 1lb. packages of deer hamburger. For this recipe [and all of my Parisa dishes] I start with a 1lb package of hamburger grind, but it is pure venison without pork or beef additive.
Ingredients:
1lb of hamburger ground venison, no additive OR 90/10 ground beef
1/4 cup of shredded mild cheddar or mexican blend cheese
1/2 jalapeño, deseeded, finely minced (optional)
1/8th cup fine chopped cilantro
1 clove garlic, finely minced
1 green onion, finely chopped top to bottom
1 tsp cayenne pepper
1 tbsp. onion powder
1 tbsp. garlic powder
1 tbsp. medium ground pepper
1 tbsp. sea salt
2 tbsp. neutral oil (canola)
1 large lime, squeezed
3 tbsp. Sriracha sauce (optional, but so dang good)
Do all of your vegetable cutting and cheese grating first, trying to achieve a consistency in the size with all the products. Place into a medium sized bowl. Blend lightly. Do not add spices or lime juice to vegetable mix. Place your hamburger meat on the cutting board and spread into a pancake sized shape. Add lime juice, oil and spices across the meat. Now use your knife and rough chop the meat vigorously, while folding and smearing the meat against the cutting board with the body of your chef knife. Doing this will take the meat from a hamburger grind to a mince grind. The smearing will help break the fibrous muscle texture into a silkier consistency. I typically will work the meat in this fashion for a few minutes. You want texture in the final result, so don't work it until its smooth like a paste.
Combine all ingredients into one bowl and fold together. I recommend adding the sriracha at this stage. As you fold everything together the acid in the lime juice will begin to turn the meat a tint of grey. Taste and adjust seasonings as preferred.
I serve this right away, as I like the fresher taste. However, some people prefer to wrap it with film and allow it to self cook and marinade in the fridge for at least an hour before serving. In my house, it wouldn't last an hour.
The debate is out on which cracker: Ritz or Saltine.
Enjoy! Give me a follow on instagram for more of my cooking and hunting fun: @fieldandforktx
![[Linked Image]](https://texashuntingforum.com/forum/pics/userpics/2022/04/full-66255-343398-parisa.jpg)
