Ingredients:

• 1 tablespoon yeast

• 15 oz lukewarm water

• 1 cup wheat flour

• 3 eggs

• ½ cup unsalted butter, cut into cubes (plus a little extra to shape)

• ¾ oz of sugar

• salt

• Sour cream

Bourbon syrup:

• 8 oz sugar

• 1 cup of water

• 2 oz bourbon (like honey bourbon)

Pomegranate Syrup:

• 2 pomegranates

• 4 oz sugar

• ½ cup of water

Directions:

Cut half of the jerky into small cubes for the cake - and the other half into small strips for garnish. Whisk the yeast with milk; mash with a fork until it’s a smooth paste. Sift the flour and a pinch of salt in a pile. Make a well in the center and add the yeast and eggs.

Mix it well and then add the butter, sugar and cubes of venison jerky. Mix to the consistency is even and smooth. Cover the dough and let it rise until doubled in size. Butter the baking pan. Fill it up to half and cover it up again. Once again – let it raise until doubled in size. Bake at 350F for 40 minutes. Let them cool off.

Boil 8 oz of sugar and 1 cup of water until the sugar is dissolved - add the bourbon. Pour over the cakes and let them soak for 1 hour. Clean the Pomegranates free of seeds. Sugar and water is boiled down to a syrup. Add the seeds and juice from the pomegranates.

Take the cakes out of the syrup and plate them with pomegranate syrup and honey glazed jerky on top. Serve with a spoonful of cold sour cream and a glass of good bourbon.

MORE DEER RECIPES