VENISON RANCH MASHERS
A DIY VENISON POTATO BOWL WITH A COOL RANCH FLAVOR
A DIY meal designed to fuel you on the mountain without sacrificing quality ingredients. Approximate nutritional value: 605 calories, 82g carbs, 53g protein.
1 – HOUR PREP. 6 – 10 HOURS OF DEHYDRATION.
1 backcountry meal. During prep you can cook/prepare multiple servings at once.
· Saute pan
· Cooking Pot (for blanching)
· Parchment paper (sheets cut to size of dehydrator trays)
· MEAT! 10-Tray Dehydrator
· MEAT! Vacuum Sealer
· MEAT! Vacuum Sealer Bags
· MEAT! Dry Good Digital Scale
Note: Ingredients listed are per serving or individual meal. We recommend cooking in bulk.
· 1 & 1/3 cup instant potato flakes
· 3t ranch dressing mix
· 1T ground pepper
· 1/5 cup halved brussels sprouts
· 1/5 cup green peas
· 1/5 cup zucchini
· 1/5 cup yellow squash
· 1/5 cup broccoli
· 5 oz cooked venison (or substitute lean ground beef)
PREP: All ingredients should be cooked to proper/safe temps prior to dehydrating.
Blanch broccoli then strain the water and cut broccoli into small pieces. This will help the dehydration process.
Sauté brussels sprouts, zucchini, and yellow squash in a pan until the veggies become tender. Remove from heat and let cool.
Cook venison on medium heat until brown and crumbly making sure that no large clumps of meat are present. Add salt and pepper to liking.