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.

ESTIMATED TIME:

1 – HOUR PREP. 6 – 10 HOURS OF DEHYDRATION.

ESTIMATED SERVINGS:

1 backcountry meal. During prep you can cook/prepare multiple servings at once.

EQUIPMENT NEEDED:

· Saute pan

· Cooking Pot (for blanching)

· Strainer

· 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

INGREDIENTS

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)

Directions:

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.

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.

ESTIMATED TIME:

1 – HOUR PREP. 6 – 10 HOURS OF DEHYDRATION.

ESTIMATED SERVINGS:

1 backcountry meal. During prep you can cook/prepare multiple servings at once.

EQUIPMENT NEEDED:

· Saute pan

· Cooking Pot (for blanching)

· Strainer

· 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

INGREDIENTS

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)

Directions:

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.

DEHYDRATING:

Add each individual ingredient to parchment paper. We recommend doing each individual ingredient on its own dehydrator rack. Vegetables and sauce dehydrate better at lower temps (120 - 130°F) and meat at higher temps (158 - 168°F). To save time you can combine all ingredients with proper portion sizes and dehydrate at 165°F. (For this recipe you do not need to dehydrate the potato flakes, they are already dehydrated.)

VEGETABLES: With a measuring cup portion about 2T of each vegetable on parchment paper. Make sure veggies are separated and can get maximum air flow once placed into the dehydrator. Set dehydrator to 120 - 130°F for 4 - 6 hours. Veggies are done when they are not chewy and show no signs of moisture.

VENISON: Cut parchment paper to size of dehydrator tray and cover tray; with a MEAT! scale portion 5-6oz of venison; spread venison portion on parchment paper; make sure venison is spread out and can get max air flow once placed into the dehydrator. Set dehydrator at 158-160°F for 4 - 6 hours. Meat is done when crunchy and shows no sign of moisture or chewiness.

DEHYDRATING:

VEGETABLES: With a measuring cup portion about 2T of each vegetable on parchment paper. Make sure veggies are separated and can get maximum air flow once placed into the dehydrator. Set dehydrator to 120 - 130°F for 4 - 6 hours. Veggies are done when they are not chewy and show no signs of moisture.

VENISON: Cut parchment paper to size of dehydrator tray and cover tray; with a MEAT! scale portion 5-6oz of venison; spread venison portion on parchment paper; make sure venison is spread out and can get max air flow once placed into the dehydrator. Set dehydrator at 158-160°F for 4 - 6 hours. Meat is done when crunchy and shows no sign of moisture or chewiness.

SEALING:

Combine portioned ingredients into a MEAT! Vacuum Sealer Bag. (Pro-tip: double bag meals. The dehydration process can create sharp edges and when bags compress tight punctures can occur.)

(Optional) Add food safe silicon bag; this helps capture any unwanted moisture.

Seal with MEAT! Vacuum Sealer.

HOW TO COOK:

Add 1.5 - 2 cups of water in your jet-boil.

Once boiling stir in the dehydrated masher mix, cover and let it simmer for 10 minutes. Stir periodically to evenly rehydrate.

Let it cool for a few minutes and enjoy!

SEALING:

Combine portioned ingredients into a MEAT! Vacuum Sealer Bag. (Pro-tip: double bag meals. The dehydration process can create sharp edges and when bags compress tight punctures can occur.)

(Optional) Add food safe silicon bag; this helps capture any unwanted moisture.

Seal with MEAT! Vacuum Sealer.

HOW TO COOK:

Add 1.5 - 2 cups of water in your jet-boil.

Once boiling stir in the dehydrated masher mix, cover and let it simmer for 10 minutes. Stir periodically to evenly rehydrate.

Let it cool for a few minutes and enjoy!