Following are recipes using Wild Ride Beef Jerky as the meat. Use Wild Ride Jerky like you would bacon, bacon bits, etc. Most recipes are based on 1 or 2-4 oz. bags of Wild Ride Jerky. We suggest trying the first selection of Wild Ride Jerky in the ingredients but suit your choice to your own preference. Most recipes feed 4 to 6 people depending on appetites and whether this is a single or multiple coarse. We think you will find in most cases the recipes are much faster than starting with fresh meat. Experiment with the different choices and enjoy.
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Onion Soup with Jerky (French Onion)
This is a simple but classic soup that can be made simpler by using canned onion soup and just adding jerky. Following is an easy recipe to make really good and much richer soup than straight onion soup. Serves 4 as a main coarse or six as a first coarse.
1 - 4 oz. bag Wild Ride Gallopin’ Pepper, Hoppin’ Hickory, Buckin’ Barbeque or Jumpin’ Hot & Spicy, chopped fine
5 tablespoons butter
5 medium onions, peeled and sliced very thin
1 teaspoon sugar (Optional)
7 cups beef broth
1 cup red wine or port
8 slices crisp toast (for traditional French onion soup)
Grated Parmesan or Asiago Cheese
Sauté the onions in butter and oil in a heavy skillet over medium heat until they are soft and begin to take on color. Sprinkle them with a little sugar (optional), add the finely chopped Wild Ride Jerky and stir for several minutes or until the onions begin to brown. Add boiling broth and wine and blend over medium heat, about 5 minutes. Serve in heated bowls with the Parmesan cheese and the crisp slices of hot toast. The Wild Ride Jerky is very flavorful, so taste before adding any salt or pepper. Correct the seasoning and serve.
If using Jumpin’ Hot & Spicy add 1 tablespoon of tomato paste to the onions along with the sugar for a rich chili taste.
Butternut Squash and Jerky Soup
Add a richness to classic Butternut Squash soup with Wild Ride Jerky. Serves 4 as a main coarse or six as a first coarse.
1 - 4 oz. bag of Wild Ride Jumpin’ Hot & Spicy, Gallopin’ Pepper or Hoppin’ Hickory, chopped fine
2 tablespoons butter
1 medium onion, chopped fine
1 ½ lb butternut squash, peeled, scraped clean of strings and diced into ½ inch pieces
3 ½ cups chicken broth
1 tablespoon minced fresh sage, or 1 teaspoon dried sage
2 tablespoons minced fresh parsley
In a 4 to 6 quart pot, heat the butter until melted and hot but not smoking, add the onions and cook until translucent, about 10 minutes. Add the bag of finely chopped Wild Ride Jerky and stir into the onions. Add the squash, cover and continue cooking stirring occasionally until the squash is tender, about 15 minutes. Uncover, add the broth and the sage, bring to a boil and cook another 15 minutes. Place the soup mixture in a food processor or blender and puree. The Wild Ride Jerky is very flavorful, so taste before adding any salt or pepper. Correct the seasoning and serve.
Potato Soup with Jerky
This recipe livens up the standard potato soup with a nice smoky spice.
1 - 4oz. bag of Wild Ride Gallopin’ Pepper or Hoppin’ Hickory, chopped fine
5 or 6 leeks (or 3 mild medium onions)
5 tablespoons butter in all, 3 T for frying, 2 T for thickening
3 cups diced potatoes
1 quart chicken broth
¼ teaspoon cayenne (optional, Wild Ride Jerky is already spicy)
2 tablespoons flour
If using leeks, wash the leeks and split them lengthwise, then cut into thin slices after removing all sand. If using onion, cut onion in half then slice very thin. Sauté in 3 tablespoons butter in a 4 Quart pot for about 4 minutes. Add the finely chopped Wild Ride Jerky and stir into the leek or onions. Continue to sauté for a few minutes to soften the jerky and blend the spices. Add the potatoes and the broth, and bring to a boil. Boil for 2 minutes, reduce to a simmer and cook until potatoes are tender, 20 to 30 minutes. Strain out the vegetable jerky mix and put into a food processor or ricer. Return to the broth. Melt 2 Tablespoons butter in a saucepan over low heat and stir in the flour. Add 1½ cups of the broth and blend well till the mixture thickens. Return this mixture to the kettle, and stir till soup comes to a boil. The Wild Ride Jerky is very flavorful, so taste before adding any salt or pepper. Correct the seasoning and serve.
Split Pea and Jerky Soup
The dried pea-both green and the yellow- has been used for centuries along with dried meats like our present day jerky. Traditionally, paired with ham or a ham bone this recipe use Wild Ride Jerky to add an interesting smoky, spicy flavor to the dried peas. This recipe makes a hardy one coarse meal.
2 - 4oz. bag of Wild Ride Gallopin’ Pepper, Hoppin’ Hickory or Jumpin’ Hot & Spicy, chopped fine reserving 3 tablespoons for garnish
1 pound split peas, green or yellow
2 quarts water (or half water half chicken broth)
1 onion, chopped
1 rib celery
1 or 2 carrots, slice
2 garlic cloves
1 bay leaf
Wash the peas thourghly and combine with the water, the Wild Ride Jerky (reserving 3 T for garnish), and the other ingredients. Bring to a boil. Cover the pot tightly, reduce the heat, and cook about 2 hours, stirring occasionally. Remove the bay leaf. For a smoother textured soup, process in a food processor until smooth. Return the soup to the pot and dilute the soup with a little broth or water to make thinner if desired. The Wild Ride Jerky is very flavorful, so taste before adding any salt or pepper. Correct the seasoning and serve hot, garnishing the top of each bowl with the reserved finely chopped Wild Ride Jerky.