Venison Merguez, Sweet Potato & Spinach Bowls


Sweet potatoes and spinach make good partners for this sausage, but you can also choose to enjoy it on its own or with your morning eggs. Merguez is a Moroccan lamb sausage stuffed into sheep casings. Our version is venison, and we used more readily available hog casings. 

serves 4

- Ingredients - 
1 lb venison, cubed
1/4 lb pork fat, cubed and frozen
fresh hog casings, soaked and rinsed

Sausage Seasoning
1/4 cup harissa
1 tablespoon smoked paprika
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon hot chili powder
1/2 teaspoon cinnamon

For serving
4 sweet potatoes, cubed and roasted
2 cups fresh spinach

- Tools - 
Weston Meat Grinder (keep the head and plates in the freezer until ready to use)
Weston Sausage Stuffer (or use your Meat Grinder, as we did)


How To 

Remove the fat from the freezer. 

Toast the coriander, cumin and fennel seeds. Combine and set half of the mixture aside. 

Run the nearly frozen fat through the coarse die of your Meat Grinder. Keep the fat chilled in the fridge. 

Run the venison through the coarse die, then switch the plate to a finer grind. Run the venison through a second time, this time with half of the toasted seeds and the remaining sausage seasonings.

Mix the venison grind with the reserved toasted seeds. Cover and refrigerate overnight to marinate. 

Use a Sausage Stuffer to stuff the ground venison into the casings.

All of our Meat Grinders can be converted into Sausage Stuffers with their included accessories


Grill or sauté until lightly browned and cooked through.


Serve sliced, over a bed of sweet potatoes and spinach. 







    Venison Sweet Potato Skins





    Makes four large skins


    - Ingredients - 

    1/2 lb venison, cubed
    2 sweet potatoes
    handful fresh spinach
    1/8 cup smoked gouda, shredded
    1/8 cup crumbled feta

    Seasoning blend
    1 teaspoon garlic
    1 teaspoon salt
    1/2 teaspoon pepper
    1/4 teaspoon cinnamon
    1/2 teaspoon ground roasted coriander
    1/2 teaspoon ground cumin
    1/2 teaspoon chili powder
    1/8 teaspoon ground cloves
    1 sprig fresh rosemary, stem removed

    - Tools - 


    How To 

    Bake the sweet potatoes at 400°F for 1 hour, or until soft inside.

    Slice the potatoes in half, then use a spoon to scoop the potato from the skin, leaving a 1/4” layer of sweet potato. Use the sweet potato for another dish. 

    Deep fry the sweet potato skins at 375°F for 10 minutes.


    Combine the cubed venison with the seasoning blend. Run through the coarse plate of your Meat Grinder. 


    Saute the ground venison in a tablespoon of olive oil over medium high heat until browned. Remove from heat and toss with spinach and feta. 


    Spoon the venison mixture into the sweet potato skins. Sprinkle with shredded smoked gouda, then broil in the oven until the cheese is melted, 3-5 minutes. Serve.










      Wild Game Bourbon-Molasses Sloppy Joes in a Slow Cooker


      makes 8 heaping sloppy joes


      - Ingredients - 

      2 lbs cubed venison or other wild game meat
      15 oz fresh grape tomatoes
      1 white onion, diced
      1 bell pepper, diced
      5 cloves garlic, minced
      1/4 cup bourbon
      1/4 cup molasses
      1/4 cup brown sugar
      1/4 cup tomato paste
      1/8 cup Worcestershire sauce
      2 tablespoons apple cider vinegar
      1 tablespoon Tabasco sauce
      1 tablespoon butter
      1 tablespoon chili powder
      1 teaspoon coriander
      1/2 teaspoon red chili flakes

      1/8 cup corn starch, dissolved in 1/8 cup water 

      8 onion sandwich buns

      - Tools - 


      How To 

      Preheat your Slow Cooker on high.

      Run the cubed venison through the coarse plate of your Meat Grinder. 


      Combine all ingredients in your Slow Cooker, except for the corn starch. Cook on high for 4 hours. 

      Stir in the corn starch - this will help to thicken the sloppy joe mix. 


      Serve on onion buns. 





      Sriracha Venison Jerky


      - Ingredients - 

      2 lbs venison, or other lean meat

      Marinade
      3 tablespoons sriracha
      2 tablespoons honey
      1 tablespoon onion powder
      1 tablespoon soy sauce
      1 coin fresh ginger, minced
      1 teaspoon coarse black pepper

      - Tools - 


      How To

      Use the Jerky Board to slice the venison into even strips. Use either side of the board, depending on your own thickness preference.


      Mix with marinade. Optional: Vacuum Seal and refrigerate overnight. This will more fully marinate the jerky meat.


      Dehydrate at 155°F for 6-8 hours, until dry and chewy.



      Enjoy.



        Smoked Apple Quesadillas

        Smoked apples, bacon, smoked gouda, and grilled onions make for a perfectly savory/sweet combination. Dipped in homemade bbq sauce, these quesadillas are the perfect snack for your next fall gathering.

        Makes two quesadillas

        - Ingredients -
        2 apples

        Apple Brine
        1 cup water
        1/4 cup brown sugar
        1 tablespoon salt

        4 slices bacon
        1/2 red onion, sliced
        1/4 cup smoked gouda, shredded

        (2) 12-inch flour tortillas

        Homemade BBQ Dipping Sauce
        1/4 cup molasses
        3 dashes Tabasco
        3 tablespoons apple cider vinegar
        1/2 teaspoon coarse ground black pepper


        - Tools - 


        How To 

        Use your Apple Peeler to slice and core your apples (peeling them is optional). 


        Place them into a Vacuum Sealer Bag or Canister and pour in the brine. Let brine for at least 4 hours. If not using a Vacuum Sealer, allow them to brine at least overnight. 


        Preheat your Smoker to 200. Smoke the brined apples at 200 for 45 minutes. 


        Fry the bacon until crispy in a large skillet. Remove bacon from pan, reserving the grease. Fry the red onions in the grease over medium heat until soft, then remove the onions. Place a tortilla into the pan, then sprinkle with half of the smoked gouda. On one half, layer on half of the smoked apples, crumbled bacon, and onions. Use a spatula to fold over the quesadilla. Allow to brown for a minute, then flip and brown the other side. Remove from the pan and repeat for the other tortilla.

        Slice and serve. 


        Apple Tacos


        There's more to apples than apple pie. In fact, sometimes apples don't have to be dessert at all! We paired apples with carrots and onions, sprinkled them with a zippy curry-like seasoning, topped them with a tangy slaw, then wrapped them in a tortilla and called them apple tacos. 

        Makes 3 tacos

        - Ingredients -

        Taco Filling
        2 apples
        2 carrots, chopped
        1/2 red onion, sliced
        1 teaspoon ground cumin
        1 teaspoon ground cardamom
        1 teaspoon ground cinnamon

        For Blanching
        1/2 cup cold water
        2 tablespoons brown sugar
        1 teaspoon salt

        Slaw
        1 cup shredded cabbage
        handful fresh cilantro leaves
        1 coin ginger, minced
        2 tablespoons sweet & sour dressing

        3 tortillas

        - Tools - 
        Weston Apple Peeler
        Weston Vacuum Sealer
        Weston Deep Fryer


        How To 

        Use the Apple Peeler to slice and core the apples (you can also peel them - your choice).


        Dissolve the sugar and salt in the cold water. Place the apple slices and carrots into a vacuum canister or bag, then pour in the blanching liquid. Vacuum seal and refrigerate for at least 30 minutes.

        Why blanch? Not only are we infusing the apples with salty sweetness, we're preparing them for the deep fryer. Blanching helps the apples and carrots crisp, while also maintaining their color. 

        Preheat your Deep Fryer to 375°F. Drain the apples and carrots of liquid, then drop them into the fryer basket with the sliced onions. Deep Fry for 10 minutes, or until apples are soft.


        While the taco filling fries, prepare the slaw by combining all of the slaw ingredients in a large bowl with a wooden spoon.

        When the apples, carrots and onions are ready, transfer them to a paper-towel lined bowl and allow to rest a few minutes (so that some of the oil is removed and they are no longer scolding hot). Toss the apple mixture with cumin, cardamom and cinnamon. Fill the tortillas with this mixture and top with slaw, then enjoy!



        Compressed Watermelon & Jicama Salad

        It's simpler than it sounds. If you have a vacuum sealer, you MUST make this recipe. If you don't have a vacuum sealer, you MUST get one just to make this. You can skip compressing the watermelon and just toss together these ingredients, however, you'll miss out on the glory that is sweeter, more flavorful compressed watermelon. 

        - Ingredients - 
        half of a large watermelon, sliced into thin 1/2" cubes
        1 jicama, julienned
        half of a red onion, sliced
        1 jalapeno, sliced
        juice of two limes
        handful cilantro
        10 large mint leaves

        sea salt, to taste

        - Tools - 
        Weston Mandoline
        Weston Vacuum Sealer & large vacuum seal bag


        How To 

        First, we used our Mandoline Slicer to thinly slice the jalapeno and onion. We then used it to julienne the jicama.


        Toss together all ingredients (except the salt).

        Pour into a vacuum sealer bag and seal completely. A chamber sealer is ideal for this because the air and juice will escape from the watermelon (that's what makes it compressed), leaving only the sweet, flavorful fruit. If using an out-of-chamber sealer, place a folded paper towel before the seal to catch the juice.


        You can choose to enjoy the compressed salad immediately, fresh out of the bag, or refrigerate up to 3 days. The longer you leave it, the more flavorful the salad will become and the more infused the watermelon will be. When you're ready to enjoy it, drain, then serve the watermelon jicama salad with a little sea salt sprinkled on top.




        Quick Pickled Watermelon Rinds



        - Ingredients - 
        2 lbs watermelon rind, cubed
        (melon removed and green skin peeled off, leave about 1/4 inch of red flesh)

        Brine
        1 cup apple cider vinegar
        1 cup water
        ½ cup sugar
        1 tablespoon salt
        1 coin fresh ginger
        1 stick cinnamon
        10 cardamom pods
        ½ teaspoon anise seed

        - Tools - 
        Weston Vacuum Sealer  & Gallon Zipper Seal Bag

        Alternatives:




        How To 

        In a pot, combine the brine ingredients and bring to a boil. Reduce to a simmer and simmer for 15 minutes. Remove from heat and allow to cool.

        Place the watermelon rinds into a vacuum sealer bag and pour in the cooled brine. Use your Vacuum Sealer to seal the bag. Be sure to use the manual seal to seal the bag before any liquid enters the chamber. We recommend using our zipper seal bags. That way, once you open the vacuum sealed bag, you can easily reclose it. You could also transfer them into a jar once you've opened the bag.

        When using your vacuum sealer to pickle, place the sealer at the edge of your counter and hold the bag vertically underneath the sealer. That will slow the liquid from pulling into the sealer right away. We brought the bag back up onto the counter to take this photo. 

        Refrigerate overnight. They'll be ready to enjoy after 8 hours in the fridge. The longer you keep them sealed in the fridge, the more pickled they will become.



        What to do with them: Most people eat them right out of the jar, just like regular cucumber pickles. You can also add them to a salad or chop them into a chutney that pairs well with pork. 


        How To Make Pickled French Fries


        Pickle your fries in this rosemary garlic brine before you fry them. Trust us, you'll be thanking us later. 

         - Ingredients -
        4 Russet potatoes
        1 cup apple cider vinegar
        5 cloves garlic, smashed
        3 sprigs fresh rosemary
        ¼ cup kosher salt
        1 tablespoon sugar
        1 cup ice

        black pepper, to taste

        - Tools - 
        Weston French Fry Cutter
        Weston Vacuum Sealer with a gallon bag or canister
        Weston Deep Fryer


        Combine vinegar, garlic, rosemary, salt and sugar in a medium pot over high heat. Bring to a boil, then reduce to a simmer. Simmer for 15 minutes. Remove from heat, and pour in the ice. The brine should become lukewarm. If not, chill in the refrigerator for a half hour or pour the brine back and forth between two cups to cool it.

        Use your French Fry Cutter to slice the potatoes into french fries.


        Immediately place the sliced fries into your vacuum sealer bag or canister and pour in the cooled brine, then seal. Place into the refrigerator to pickle for 3 hours (longer will simply intensify the flavor).


        Preheat the Deep Fryer to 375ºF. Fry the pickled potatoes for five minutes at 375ºF, until golden.



         Let them rest for about 5 minutes, then fry them a second time, for just 3 minutes. This will help them crisp up. Toss with black pepper and serve.





        Moco Loco Burger Recipe

        The signature burger of Hawaii, the Moco Loco is a hearty, gravy covered patty sitting on a bed of rice and topped with egg. 

        makes 4 burgers

         - Ingredients - 

        1 lb venison or beef, cubed
        1 sweet onion, half sliced and the other half diced
        2 tablespoons Worcestershire sauce
        1 tablespoon Weston Black Pepper & Garlic Jerky Seasoning
        8 oz mushrooms
        2 tablespoons butter
        1 cup white rice
        1 ½ cup beef stock
        ¼ cup corn flour
        4 eggs
        1 sprig green onion, sliced

        - Tools - 
        Weston Meat Grinder
        Weston Burger Press



        Step One | Prepare Burger Patties

        Run the meat and the diced half of the onion through the coarse plate of  your meat grinder, then run half of the resulting ground meat through the fine plate.


        Mix the ground meat with Worcestershire sauce and Seasoning.

        Use the Burger Press to press four ¼ lb patties. Store them in the refrigerator while you prepare the rest.


        Step Two | Prepare Rice
        Follow package directions or bring two cups of water to a boil. Pour in the rice, bring the water to a simmer and cover it. Simmer for 15-30 minutes, then turn off the heat and leave the lid on the pot for a few minutes. Fluff the rice with a fork.

        Step Three | Prepare Gravy

        While the rice cooks, prepare the gravy. Saute the sliced onions and mushrooms in one tablespoon of butter until onions are translucent. Transfer the onions and mushrooms into a bowl and set aside. Reserve the juices in the pan. Add 1 cup of beef stock to the pan and bring to a boil. Dissolve the corn flour in the remaining ½ cup of beef stock. Once the beef stock is boiling, whisk in the corn flour. Sprinkle in pepper, to taste. Continue to whisk until the gravy is to your desired thickness. Reduce to low and stir in the grilled mushrooms and onions. Keep the gravy warm while you prepare the burgers - but keep an eye on it.


        Step Four | Grill Burgers

        Grill the burger patties to your preference.


        Step Five | Fry Eggs

        Melt butter in a skillet over medium heat. Once the butter begins to foam, crack your eggs into the pan, being sure not to break the yolk. Cook to your preference.

        Step Six | Assemble

        Spoon rice onto a plate. Pour the gravy over the bed of rice, then place a burger on top. Top with a fried egg and sprinkle with green onions. Serve.