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These recipes are some of my favorite steak sauce recipes. The sauces can be used on any cut of steak or slice of roast. The Wild Ride Jerky adds a rich and intense flavor to the sauce. Each recipe uses 1 - 4 oz. bag of Wild Ride Gallopin’ Pepper, Jumpin’ Hot & Spicy, Buckin’ Barbeque, Hoppin’ Hickory or Kickin’ Teriyaki and makes a quantity of sauce that can be kept refrigerated or frozen for later use. As with all Wild Ride recipes, be careful of adding extra salt and pepper until you have tasted the dish, then adjust seasoning. Our recipes do not call for additional salt or Pepper.

 

 

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Hoppin’ Hickory or Gallopin’ Pepper Jerky Steak Sauce

This recipe incorporates the smoky taste of the Hickory in Hoppin’ Hickory or the spicier black pepper taste of the Gallopin’ Pepper. Both are excellent!

1 - 4 oz. bag of Wild Ride Gallopin’ Pepper or Hoppin’ Hickory, chopped very fine

2 or 3 shallots, chopped fine (or about ¼ cup red onion)

1 or 2 cloves of garlic, mashed or chopped fine

2 tablespoons olive oil

3 cups beef broth

1- tablespoon tomato paste

1- teaspoon Dijon style mustard

½- cup good red wine (optional)

1 or 2 tablespoons fresh Italian leaf parsley, chopped fine

1 1/2 tablespoons fresh thyme (or 1 teaspoon dried)

In a large saucepan, heat the oil until hot but not smoking.  Add the onions and cook over moderate heat until lightly browned, about 12 minutes. Add garlic and stir until fragrant, about one minute. Add the tomato paste and stir to blend thourghly  Add the bag of finely chopped Wild Ride Jerky and stir into the onions and garlic. Reduce heat and simmer for a few minutes, stirring often. When jerky and onions have thourghly mixed and warmed through, add 1 or 2 cups of the beef broth and the wine (add all the broth if skillet is big enough). Add the mustard and the thyme and bring to a boil. When the mixture comes to a boil, reduce the liquid in the pan by ½, stirring occasionally to prevent sticking. Add the additional broth as the sauce reduces. When the sauce begins to thicken and is reduced by about ½, add the chopped parsley and cook a few more minutes. Transfer the sauce mixture to a food processor and blend until smooth. Taste before adding any additional salt or pepper as Wild Ride Jerky is already very flavorful. Correct the seasoning and serve with your favorite cut of steak or roast.

 

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Jumpin’ Hot & Spicy Jerky Steak Sauce

This recipe adds the spicy flavor of the Southwest to the sauce.

1 - 4 oz. bag of Jumpin’ Hot & Spicy, chopped very fine

1 small onion

1 or 2 cloves of garlic, mashed or chopped fine

2 tablespoons olive oil

3 cups beef broth

½- cup tomato sauce

½- cup red wine (optional)

1- teaspoon cumin (comino)

1- tablespoon oregano

In a large saucepan, heat the oil until hot but not smoking. Add the onions and cook over moderate heat until lightly browned, about 12 minutes. Add garlic and stir until fragrant, about one minute. Add the tomato sauce and stir to blend thourghly  Add the 4 oz. of finely chopped Wild Ride Jerky and stir into the onions and garlic. Reduce heat and simmer for a few minutes stirring often. When jerky and onions have thoroughly mixed and warmed through, add 1 or 2 cups of the beef broth and the wine (add all the broth if skillet is big enough). Add the cumin and the oregano and bring to a boil. When the mixture comes to a boil, reduce the liquid in the pan by ½, stirring occasionally to prevent sticking. Add the additional broth as the sauce reduces. When the sauce begins to thicken, reduce the heat and cook until reduced by ½. Transfer the sauce mixture to a food processor and blend until smooth. Taste before adding any additional salt or pepper as Wild Ride jerky is already very flavorful. Correct the seasoning and serve with your favorite cut of steak or roast.

 

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Buckin’ Barbeque

This is a milder more traditional barbeque sauce.

1 - 4 oz. bag of Wild Ride Buckin’ Barbecue, chopped very fine

1 medium onion, chopped fine

1 or 2 cloves of garlic, mashed or chopped fine                                                            

2 tablespoons olive oil

3 cups beef broth

2 - tablespoon tomato paste

2- teaspoon Dijon style mustard

1 or 2 tablespoons fresh Italian leaf parsley chopped fine

1 1/2 tablespoons fresh thyme (or 1 teaspoon dried)

2 tablespoons brown sugar

Pinch of ground clove (optional)

1- tablespoon apple cider vinegar

In a large saucepan, heat the oil until hot but not smoking.  Add the onions and cook over moderate heat until lightly browned, about 12 minutes. Add garlic and stir until fragrant, about one minute. Add the tomato paste and stir to blend thourghly  Add the bag of finely chopped Wild Ride Jerky and stir into the onions and garlic. Reduce heat and simmer for a few minutes, stirring often. When jerky and onions have thoroughly mixed and warmed through, add 1 or 2 cups of the beef broth and the wine (add all the broth if skillet is big enough). Add the mustard, thyme, ground clove (optional) and brown sugar and bring to a boil. When the mixture comes to a boil, reduce the liquid in the pan by ½, stirring occasionally to prevent sticking. Add the additional broth as the sauce reduces. When the sauce has reduced by about a ½, add the chopped parsley and vinegar and cook a few more minutes. Transfer the sauce mixture to a food processor and blend until smooth. Taste before adding any additional salt or pepper as Wild Ride Jerky is already very flavorful. Correct the seasoning and serve with your favorite cut of steak or roast.

 

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Kickin’ Teriyaki Jerky Steak Sauce

This adds a more oriental touch to the sauce.

1 - 4 oz. bag of Wild Ride Kickin’ Teriyaki, chopped very fine

1 small onion, chopped fine

1 or 2 cloves of garlic, mashed or chopped fine                                                            

2 tablespoons peanut oil

2 cups beef broth

½- cup soy sauce

2 tablespoon rice wine vinegar

1 teaspoon grated fresh ginger (or ½ teaspoon powdered, dried)

Several pieces of dried pineapple, mango, chopped or 2 tablespoons of raisins (optional) 2 tablespoons brown sugar (if using dried fruit, 3 tablespoons if not)

½ teaspoon 5 spice powder (optional, for a more intense oriental flavor)

In a large saucepan, heat the oil until hot but not smoking.  Add the onions and cook over moderate heat until lightly browned, about 12 minutes. Add the garlic and ginger and stir until fragrant, about one minute. Add the 4 oz of finely chopped Wild Ride Jerky and stir into the onions, ginger and garlic. Reduce heat and simmer for a few minutes stirring often. When jerky mixture has thoroughly mixed and warmed through, add 1 or 2 cups of the beef broth and the soy sauce (add all the broth if skillet is big enough). Add the vinegar, brown sugar, chopped dried fruit (optional) and 5 spice powder (optional) and bring to a boil. When the mixture comes to a boil, reduce the liquid in the pan by ½, stirring occasionally to prevent sticking. Add the additional broth as the sauce reduces. When the sauce has reduced by about a ½, reduce the heat and cook a few more minutes. Transfer the sauce mixture to a food processor and blend until smooth. Taste before adding any additional salt or pepper as Wild Ride jerky is already very flavorful. Correct the seasoning and serve with your favorite cut of steak or roast.

 

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