Print Topic - Archive

BTD Forums  /  Cook Right 4 Your Type  /  Any Venison and Chicken Nugget Ideas?
Posted by: Junebug1978, Friday, June 22, 2012, 10:15pm
I'm going grocery shopping tonight or tomorrow and I want to transition my O+ son onto the BTD. So, I'm wondering if anyone has any kiddo approved/O-diet recipes for making a chicken nugget (without wheat) and/or a good couple of venison recipes or ideas. Because of sensory issues, he's very...picky isn't the right word but, nuerotypical people would most get that term. He's very taste sensitive, which I now realize might be because he's a super taster like his momma but, he's also texture and temperature  sensitive to things in his mouth too. So, feeding time is a bit hard sometimes. Anyway, if anyone has any ideas, a recipe I missed, an old thread that I didn't find or your own recipes, I'd sure appreciate it!
Posted by: geminisue, Friday, June 22, 2012, 10:41pm; Reply: 1
Possible cut into shape of chicken nuggets, provide favorite allowed sauce and either poke each piece with a toothpick with a decorative end, or put 1 piece of chicken one veggie bite he likes and another piece of chicken.  Not quite a nugget but close.

Check typebase for compliant flour and use it (for country fried chicken nuggets.  I would add these spices  with chosen flour, sea salt, dried parsley flakes (mashed in palm of hand to crumble smaller & to add flavor, parmesean cheese, and if he likes garlic. I would bake in oven with coat of olive oil, on pan and sprinkled with sea salt slightly.

Maybe grind peanuts for the breading if no nut allergy.
Posted by: Junebug1978, Friday, June 22, 2012, 11:15pm; Reply: 2
Quoted from geminisue
Possible cut into shape of chicken nuggets, provide favorite allowed sauce and either poke each piece with a toothpick with a decorative end, or put 1 piece of chicken one veggie bite he likes and another piece of chicken.  Not quite a nugget but close.

Check typebase for compliant flour and use it (for country fried chicken nuggets.  I would add these spices  with chosen flour, sea salt, dried parsley flakes (mashed in palm of hand to crumble smaller & to add flavor, parmesean cheese, and if he likes garlic. I would bake in oven with coat of olive oil, on pan and sprinkled with sea salt slightly.

Maybe grind peanuts for the breading if no nut allergy.


That's a great idea, I hadn't thought of that before. Thanks also for the country fried nuggets as well. I think he might actually like that! :)
Posted by: Conor, Saturday, June 23, 2012, 5:52am; Reply: 3
Quoted from Junebug1978
I'm wondering if anyone has any . . . venison . . . ideas.

Have you tried making homemade venison jerky for snacks? Seems that not many type O kids dislike jerky. If you're interested, I can post an O-compliant marinade recipe with preparation instructions.
Posted by: Junebug1978, Saturday, June 23, 2012, 6:01am; Reply: 4
Quoted from Conor

Have you tried making homemade venison jerky for snacks? Seems that not many type O kids dislike jerky. If you're interested, I can post an O-compliant marinade recipe with preparation instructions.


I would really love it! I have 30+ lbs of venison in my deep freeze waiting for me to find ways to utilize it in a manner he would like. Thanks for your help! :)
Posted by: Lola, Saturday, June 23, 2012, 6:45am; Reply: 5
Quoted Text
Beef jerky
Ingredients:

    1 kg extra lean ground beef (organic, grass-fed, and fresh is best)
    1 tsp garlic powder
    1 tsp onion powder
    ½ tsp sea salt
    ½ tsp freshly ground black pepper
    ½ tsp ginger
    ½ tsp cayenne pepper
    Or, whatever spices you like best

Directions:
1. Add spices together with meat and mix thoroughly.
2. Load meat into jerky gun and extrude onto dehydrator trays in strips.
3. Dry at 155 degrees F for about 2 hours, then blot with a paper towel (if necessary) and turn strips over if you like. I used to do this, but now I usually just shuffle the trays on my dehydrator around about 2 hours in (moving the trays at the top to the bottom) and do not blot or flip the strips over.
4. Continue drying for about 2 to 3 more hours.
5. Strips are done when they splinter when bent, but don’t quite break.
6. Remove strips from dehydrator and lay on paper towel while they cool to remove oil.
7. Once cooled, store in Ziploc bag in fridge (for about 1 week) or in the freezer for longer).

Turkey Jerky
Ingredients:

    1 kg ground turkey (organic, fresh, dark meat is best)
    1 tsp onion powder
    1 tsp garlic powder
    ½ tsp coriander
    ½ tsp cumin
    ½ tsp sea salt
    ½ tsp ginger

Directions:
See above instructions for beef jerky.
Posted by: Conor, Saturday, June 23, 2012, 8:47am; Reply: 6
Quoted from Junebug1978
I would really love it! I have 30+ lbs of venison in my deep freeze waiting for me to find ways to utilize it in a manner he would like. Thanks for your help! :)

My pleasure, hope this works for you.

By the way, the chiles used in the marinade don't actually add a 'heat' spiciness to the venison, but more of a smoky, earthy flavor ...

Venison Jerky (Type O-compliant)


INGREDIENTS

1 lb. venison (the best cuts for jerky are the eye round or the rump roast from the hind legs, but any large roast from the hind leg will work fine)

Marinade:

3 Tbsp. chipotle chile en adobo, finely minced(1)
1 tsp. garlic powder
1 tsp. ginger powder
1 tsp. onion powder
1 tsp. mesquite wood smoked sea salt(2)

(1)Available commercially but it can be challenging to find one without vinegar in the adobo sauce. Thus, since a large batch will store/age well in the refrigerator for some time, I make my own using ume vinegar (beneficial for type Os) in the adobo sauce. Here's how:

(2)Available at Whole Foods Market, but I prefer to make my own with my choice of salt (too, given how much WFM and other specialty grocers charge for smoked sea salt, it's much more cost effective to make your own). Here's how:

DIRECTIONS

1. Mince enough chipotle chile en adobo to measure three tablespoons (although a knife works well, I usually just toss two or three chiles into a mini food processor and give them a few pulses, and add one tablespoon of adobo sauce back). Combine with all other marinade ingredients in glass mixing bowl and stir well. Set aside.

2. Trim venison of any exterior fat (non-intramuscular fat will become rancid and give jerky an off taste). Cut meat against the grain, into one-eighth inch thick strips (you can increase cut thickness to one-quarter inch but this will increase drying time).

Here's a trick I learned from Field & Stream:
Quoted from Field & Stream
[T]he best jerky is pliable yet chewy — and doesn’t make you gnaw on dried muscle fibers longer than your hand. This means cutting against the grain of the meat, in 1/8-inch thick slices. Don’t cut too thin or the venison will dry out like a shingle on your roof. The best way to get this cut every time is to partially freeze the meat: A large roast will need 90 minutes to two hours in the chiller before cutting . . .

3. Place sliced venison in large glass mixing bowl. Add marinade ingredients from Step 1 to meat. Coat the venison thoroughly with the marinade. (I only use my hands during this step, massaging the marinade as much as possible into all the meat slices.)

4. Transfer coated venison slices and any remaining marinade to appropriately sized glass storage container and cover.(3)

(3)I've started using the Deni Marinizer (http://www.amazon.com/gp/product/B0035GZEC0/) for this step, and I really like the results ... but a glass storage container certainly also works well.

5. Place container in refrigerator and refrigerate overnight, shaking once or twice to better disperse the marinade.

6. Preheat oven to 170-degrees F (should be the lowest temperature setting for most conventional ovens).

7. Line two baking sheets with aluminum foil, and place cooling racks on lined baking sheets. As you remove the venison slices from the marinade, let the juices drain from each slice as much as reasonably possible (do not pat meat dry with paper towels, though). Place meat slices side-by-side on the cooling racks, arranging them so that they're just barely not touching. Discard any remaining marinade.

8. Place baking sheets in fully preheated oven. Because the best temperature at which to jerk venison is between 150- to 160-degrees F, leave the oven door cracked open about one inch during the drying process. Drying can take anywhere from three-to-six hours, all depending upon how chewy you'd like the jerky, as well as the moisture content and slice thickness of the meat. Also, remember that venison jerky will tend to draw up (firm up) during the cooling phase.

9. Once the venison has reached your preferred dryness level, remove it from the oven, cover with paper towels and allow it to cool completely. Once cooled, store it in an airtight container and keep in a cool, dry place. Jerky can last for up to a month stored only like this, but I tend to just have a week's supply out at a time (stored on top of the refrigerator) and keep the remainder refrigerated until I need to replenish.

Note: If you have a food dehydrator, starting with Step 6 above, replace remaining steps with the manufacturer's directions for making jerky with your respective dehydrator.
Posted by: Junebug1978, Saturday, June 23, 2012, 1:51pm; Reply: 7
Quoted from Conor

My pleasure, hope this works for you.

By the way, the chiles used in the marinade don't actually add a 'heat' spiciness to the venison, but more of a smoky, earthy flavor ...

Venison Jerky (Type O-compliant)


INGREDIENTS

1 lb. venison (the best cuts for jerky are the eye round or the rump roast from the hind legs, but any large roast from the hind leg will work fine)

Marinade:

3 Tbsp. chipotle chile en adobo, finely minced(1)
1 tsp. garlic powder
1 tsp. ginger powder
1 tsp. onion powder
1 tsp. mesquite wood smoked sea salt(2)

(1)Available commercially but it can be challenging to find one without vinegar in the adobo sauce. Thus, since a large batch will store/age well in the refrigerator for some time, I make my own using ume vinegar (beneficial for type Os) in the adobo sauce. Here's how:

(2)Available at Whole Foods Market, but I prefer to make my own with my choice of salt (too, given how much WFM and other specialty grocers charge for smoked sea salt, it's much more cost effective to make your own). Here's how:

DIRECTIONS

1. Mince enough chipotle chile en adobo to measure three tablespoons (although a knife works well, I usually just toss two or three chiles into a mini food processor and give them a few pulses, and add one tablespoon of adobo sauce back). Combine with all other marinade ingredients in glass mixing bowl and stir well. Set aside.

2. Trim venison of any exterior fat (non-intramuscular fat will become rancid and give jerky an off taste). Cut meat against the grain, into one-eighth inch thick strips (you can increase cut thickness to one-quarter inch but this will increase drying time).

Here's a trick I learned from Field & Stream:

3. Place sliced venison in large glass mixing bowl. Add marinade ingredients from Step 1 to meat. Coat the venison thoroughly with the marinade. (I only use my hands during this step, massaging the marinade as much as possible into all the meat slices.)

4. Transfer coated venison slices and any remaining marinade to appropriately sized glass storage container and cover.(3)

(3)I've started using the Deni Marinizer (http://www.amazon.com/gp/product/B0035GZEC0/) for this step, and I really like the results ... but a glass storage container certainly also works well.

5. Place container in refrigerator and refrigerate overnight, shaking once or twice to better disperse the marinade.

6. Preheat oven to 170-degrees F (should be the lowest temperature setting for most conventional ovens).

7. Line two baking sheets with aluminum foil, and place cooling racks on lined baking sheets. As you remove the venison slices from the marinade, let the juices drain from each slice as much as reasonably possible (do not pat meat dry with paper towels, though). Place meat slices side-by-side on the cooling racks, arranging them so that they're just barely not touching. Discard any remaining marinade.

8. Place baking sheets in fully preheated oven. Because the best temperature at which to jerk venison is between 150- to 160-degrees F, leave the oven door cracked open about one inch during the drying process. Drying can take anywhere from three-to-six hours, all depending upon how chewy you'd like the jerky, as well as the moisture content and slice thickness of the meat. Also, remember that venison jerky will tend to draw up (firm up) during the cooling phase.

9. Once the venison has reached your preferred dryness level, remove it from the oven, cover with paper towels and allow it to cool completely. Once cooled, store it in an airtight container and keep in a cool, dry place. Jerky can last for up to a month stored only like this, but I tend to just have a week's supply out at a time (stored on top of the refrigerator) and keep the remainder refrigerated until I need to replenish.

Note: If you have a food dehydrator, starting with Step 6 above, replace remaining steps with the manufacturer's directions for making jerky with your respective dehydrator.




@Lola - Thank you! I appreciate it!

Conor, the recipe sounds good and thanks so much for the added links in there. I actually had no idea you could smoke sea salt! I love the idea and it's really simple to do and with two wild kiddos in tow, some days I really appreciate simple! :)
Posted by: san j, Sunday, June 24, 2012, 11:48pm; Reply: 8
Does he like beef?
Posted by: amyflood, Monday, June 25, 2012, 1:56pm; Reply: 9
my kids are picky with chicken nuggets too and this is what i do...

compliant bread, toasted and left out for a day to get really dry
process toast until fine crumbs ( i store them in the freezer for future use)

for chicken nuggets:

1C compliant crumbs
1tsp salt
1 tsp garlic powder
1 tsp dried parseley

cut chicken into desired sizes. dip in rice flour. dip in egg and then coat in bread crumbs.
fry in oil of your choice.

i know frying isn't the best choice over baking, but i could never get the right crunch factor by baking
Posted by: ruthiegirl, Monday, June 25, 2012, 8:28pm; Reply: 10
What is your son's diet like right now? It's easier to make suggestions if we know what he already enjoys. You mentioned a freezer full of venison- is this chopped up like hamburger meat, steaks, stew meat, etc? What kind of meat is he used to eating?
Posted by: san j, Monday, June 25, 2012, 8:45pm; Reply: 11
Quoted from ruthiegirl
What is your son's diet like right now? It's easier to make suggestions if we know what he already enjoys. You mentioned a freezer full of venison- is this chopped up like hamburger meat, steaks, stew meat, etc? What kind of meat is he used to eating?


I asked yesterday if he eats beef, so I could help with venison.
No reply, yet.

Print page generated: Saturday, November 22, 2014, 12:22am