Venison Hot Italian Sausage Food

VENISON SAUSAGE

Venison Sausage image

Provided by Food Network

Time P1DT4h

Yield 24 to 30 sausages

Number Of Ingredients 8

Ingredients

1/4 cup sugar
1/4 cup mustard seed
1/8 cup garlic powder
1 cup salt
1/8 cup black pepper
12 pounds pork, cubed
6 pounds venison, cubed
15 feet pork sausage casing

Steps:

In a large metal bowl, mix sugar, mustard seed, garlic, salt, and pepper with pork and venison. When ingredients are well mixed, grind the meat mixture in a meat grinder. Put the ground meat into a mechanical sausage stuffer. Be sure to push all of the air out of stuffer so there are no air pockets in the sausages. Fill pork casing with ground meat. When casing is filled entirely, find the center of the sausage and fold and pinch in 1/2 on a table. Pinch and twist into sausage links 2 at a time, pulling the "leg" of the sausage through the center each time a twist is made.
Hang sausage in a smoke house or put sausage in a smoker for approximately 8 to 12 hours.

HOMEMADE VENISON ITALIAN SAUSAGE

Homemade Venison Italian Sausage image

We really like this recipe. If you like milder sausage cut back on the cayenne and red pepper. If you want a fattier sausage add more pork and less venison. Hope you like this as much as we do.

Provided by Dixie from Kansas

Categories Deer

Time 35m

Yield 10 pounds, 30 serving(s)

Number Of Ingredients 13

Ingredients

7 lbs venison, course ground
3 lbs pork butt, finely ground
3 tablespoons salt
4 teaspoons ground pepper
2 teaspoons cayenne pepper
8 garlic cloves, minced
4 teaspoons onion powder
4 teaspoons marjoram
2 tablespoons paprika
2 teaspoons dried rosemary, crushed
1 teaspoon thyme
2 teaspoons red pepper flakes
1/4 cup red wine vinegar

Steps:

mix together all spices and vinegar.
add to the ground meat.
stuff in hog casings or freeze in bulk.

TWISTED VENISON CHILI

Twisted Venison Chili image

Venison chili with a twist...a slight kick and a hint of sweetness.

Provided by Janine Coleman

Categories Soups, Stews and Chili Recipes Chili Recipes

Time 1h45m

Yield 10

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil, divided
2 pounds ground venison
1 ½ pounds bulk mild Italian sausage
¼ cup butter
1 large sweet onion, chopped
1 jalapeno pepper, seeded and chopped
3 teaspoons minced garlic
2 (14 ounce) cans stewed tomatoes, chopped
6 tablespoons chili powder
4 teaspoons beef bouillon granules
2 teaspoons liquid smoke flavoring
1 ½ teaspoons ground cumin
1 ½ teaspoons cayenne pepper
½ teaspoon ground allspice
2 (12 fluid ounce) cans or bottles Pilsner-style beer
1 (16 ounce) can light red kidney beans, rinsed and drained
1 (16 ounce) can dark red kidney beans, rinsed and drained
1 (8 ounce) can tomato sauce
¼ cup bourbon

Steps:

Heat 1 tablespoon olive oil over medium-high heat in a skillet. Add venison and cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
Heat remaining tablespoon olive oil over medium-high heat in a separate skillet. Add sausage and cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Combine venison and sausage in a large pot.
Melt butter over medium heat in a skillet. Add onion, jalapeno, and garlic and cook and stir until softened, 5 to 7 minutes. Carefully transfer mixture to a food processor and lightly blend. Add to meat mixture.
Lightly blend tomatoes in a food processor; add to meat mixture. Add chili powder, beef bouillon, liquid smoke, cumin, cayenne, and allspice, stirring after each addition. Stir in beer, kidney beans, tomato sauce, and bourbon.
Bring chili mixture to a boil; reduce heat to low and let simmer until thickened and reduced, about 1 hour.

Nutrition Facts : Calories 506.3 calories, Carbohydrate 29.4 g, Cholesterol 107.6 mg, Fat 24.7 g, Fiber 8.7 g, Protein 34.7 g, SaturatedFat 8.9 g, Sodium 1346.4 mg, Sugar 5.3 g

HOT ITALIAN SAUSAGE "VENISON"

Hot Italian Sausage

I am always looking for new things to do with my deer meat. I found a Hot Italian Sausage recipe and altered it for venison. You can use it in any recipe that calls for hot Italian Sausage. It will give your pasta that little extra kick.

Provided by Chef Kirk T

Categories Deer

Time 40m

Yield 4 pounds, 16 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs ground venison
2 lbs ground pork
3 1/2 teaspoons garlic, minced
4 1/2 teaspoons salt
7 teaspoons fennel seeds
1 1/4 teaspoons cayenne pepper
3 1/4 teaspoons red pepper flakes
7 teaspoons ground black pepper
1/4 cup cold water

Steps:

Mix meats together.
In a seperate container mix dry ingredients thoroughly.
Combine meat and spices, mix thoroughly.
Add water.
Can be used right away, but for best results, put it into an air tight container and set in refrigerator for 24 hours.
Can be stuffed into Medium Casings or used in bulk form depending on your recipe.

VENISON HOT ITALIAN SAUSAGE

Venison Hot Italian Sausage image

got bored and looking for an italian sausage recipe to tryout with ground venison...I found this one on The Cavewoman Cafe... its delish.. We love Italian Sausage.. this one is a winner...Thanks Ziabaki now I did omit the nutmeg and reduced the crushed red pepper to 1 teaspoon .. it was just spicy enough for us...and touch...

Provided by sharon cowles

Categories Wild Game

Time 1h

Number Of Ingredients 9

Ingredients

5 pounds of ground venison
10 cloves of garlic, minced
1 tablespoon of salt
2 teaspoons of crushed red pepper
2 teaspoons of fennel, crushed slightly
2 teaspoon of thyme
2 teaspoons of basil
2 teaspoons of fresh cracked black pepper
½ teaspoon of nutmeg

Steps:

1. Get out a really BIG bowl for this batch. Place the meat in the bowl and make a well in the center of the meat. Add all the spices in the well and then get your hands in there and mix mix mix. Fry up a little bit and taste, then adjust your seasonings accordingly

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Cut the meat and fat into chunks that will fit into your grinder. Mix this with the salt and sugar and refrigerate overnight, or up to 2 days. You can skip this step, but your sausage will not bind as well.
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