*originally published in the Boston Globe
1 1/2 pounds ground bison
1 1/2 pounds ground moose
1/4 cup bacon fat or lard
3 teaspoons onion powder
3 teaspoons garlic powder
1 teaspoon dried oregano
2 teaspoon paprika
Salt and pepper, to taste
6 tablespoons ice water
Vegetable oil, for searing
2 small white onions, finely sliced
3 tomatoes, chopped
1. In the bowl of a food processor combine the ground bison, ground moose, bacon fat or lard, onion powder, garlic powder, oregano, paprika and salt and pepper. Pulse until seasonings are evenly incorporated into the meat. Add 1 tablespoon of ice water, then pulse again. Repeat with remaining ice water, pulsing after adding each tablespoon of ice water. Place meat into a bowl, cover with plastic wrap and let sit in the refrigerator for 4 hours and up to overnight.
2. Set oven at 400 degrees and have on hand a foil lined baking sheet. Press meat into a loaf pan then place on a lined sheet. Bake for 45 minutes, or until meat is fully cooked through. Let the meat rest for 30 minutes, then thinly slice.
3. In a large skillet over medium high heat, heat a large drizzle of vegetable oil until shimmering and have on hand a clean plate. Add donair meat and sear until brown, about 4 minutes then flip and continue to sear. Remove from pan and place on plate. Repeat with remaining meat.
4. Warm the pitas in a low oven then divide meat between each pita, top meat with chopped tomatoes and onions and drizzle with donair sauce. Serve with additional sauce on the side for dipping.
1 cup sweetened condensed milk
3 tablespoons white vinegar
1/4 teaspoon garlic powder, optional
Salt, to taste
1. Whisk together sweetened condensed milk, vinegar, and garlic powder and season to taste with salt. Serve with donairs.