Ingredients:
•1 lb ground venison
•1/2 lb ground pork fat
•1/2 cup shredded cheddar cheese
•1/4 cup diced jalapeños (fresh or pickled)
•1 tablespoon kosher salt
•1 teaspoon black pepper
•1 teaspoon garlic powder
•1 teaspoon onion powder
•1 teaspoon smoked paprika
•1/2 teaspoon curing salt (optional, for preservation)
•2 tablespoons ice water
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This is my signature dish for church suppers, and my friends at church absolutely rave about it
THE ULTIMATE BEEF WELLINGTON
