Maple and Habanero Axis Snack Sticks
If you’re looking for a delicious way to create axis venison meat sticks on your next deer hunt, you’ve got to try this recipe.
Maple and Habanero Axis Snack Sticks
Joshua Schwencke
This recipe comes to us from Joshua Schwencke, a South Texas-based executive chef, founder of Gastronomy Live Events, and friend of Montana Knife Company.
72 snack sticks
30 minutes
30 minutes
49
American
Snack
I hunt axis deer every year, and my Maple and Habanero Axis Snack Sticks are always a hit at deer camp.
The combination of the habaneros’ sweet heat and maple syrup’s rich, earthy flavor is a match made in heaven. If you’re looking for a delicious way to create axis venison meat sticks on your next deer hunt, you’ve got to try this recipe.
Ingredients
- 4 1/2 lb. ground axis venison
- 2 cups cold water
- 2 fresh habanero chilies, crushed
- 1/4 cup 100% maple syrup
- 1 tsp. garlic powder
- 1/2 Tbsp. onion powder
- 3 Tbsp. ground mustard
- 1 oz. salt
- 1 tsp. ground ginger
- 1 tsp. black pepper
- 16mm collagen casings
Directions
Set your smoker to 250°F. Use hickory wood if you have it.
Mix the spices in a bowl and set aside. Put on gloves and mix the ground venison meat, water, and crushed habaneros in a large bowl. Add the spice mixture and mix well.
Slide a collagen casing onto your sausage stuffer horn. Tie off one end, then stuff the venison meat sticks mixture in. You want them packed well but not overstuffed. Tie off the other end with butcher’s twine when the casing is full. Repeat until you use all the mixture.
Hang the sticks in your smoker and let them go for about 30 minutes or until the internal temperature reaches 165°F.
Take the smoked venison meat sticks out and let them cool for a few minutes. Slice them into 4-inch lengths with a good, sharp knife. (I prefer ones made from high-carbon stainless steel; they hold an edge like nobody’s business.)
Pack them into airtight bags or vacuum seal them, then store them in the fridge.
