Bánh mì (pronounced BUN-mee) is a seriously addictive type of Vietnamese sandwich. The zesty flavors make it a natural vehicle for any wild game—here, meat from game that gets worked into patties. East meets West? More like East meets Wild.
Servings: 12 patties
1/2 cup mayonnaise
3–5 tablespoons Sriracha or other hot sauce
2 pounds wild game, such as venison or boar; or game birds like pheasant, duck or wild turkey, boned and roughly chopped (optional: skin included)
2–3 habanero chiles, seeded if desired (for extra heat, leave seeds in)
1 teaspoon coriander seed
1/3 cup Vietnamese or Thai fish sauce
1 tablespoon sugar
1/2 teaspoon cinnamon
2 teaspoons baking powder
Baguette, split and lightly toasted
1 cup cilantro leaves
- Combine the mayonnaise and Sriracha sauce, and refrigerate until ready to use.
- Preheat the oven to 300°F. Combine the meat, skin (if using), chiles, coriander, fish sauce, sugar, cinnamon and baking powder in a bowl. Working in batches, grind the mixture into a paste using a food processor with the blade attachment. You want it finely ground, with no chunks or strands of sinew.
- With an ice-cream scoop, spoon the mixture onto a parchment-lined or nonstick sheet pan. Gently flatten each ball into a hamburger-style patty. Bake for 30 minutes, or until the patties are thoroughly cooked and a meat thermometer inserted into the center of a patty reads 160°F.
- Slather the cooled bread with the Sriracha mayonnaise and top with a big pinch of cilantro. Lay on the hot patty, and close it up with the remaining piece of bread to form a sandwich.
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