Venison Sweet Spicy Italian Sausage Food

SPICY VENISON MEATBALLS

Spicy Venison Meatballs image

Hunting season sneaks up on me every year and I find myself needing to use up a few pounds of venison to make room for the new. These venison meatballs are great served in hoagies or with pasta and sauce. These are spicy but not to the point that it overpowers the venison.

Provided by Soup Loving Nicole

Categories Meat and Poultry Recipes Pork Sausage

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

aluminum foil
1 pound ground venison
4 ounces bulk hot Italian sausage
¾ cup panko bread crumbs
2 eggs
1 teaspoon salt
1 teaspoon Italian seasoning
1 teaspoon crushed red pepper
½ teaspoon garlic powder

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and place a cooling rack on top.
Combine ground venison, Italian sausage, bread crumbs, eggs, salt, Italian seasoning, red pepper, and garlic powder in a large bowl and mix until well combined. Scoop meat from the bowl and form into 1 1/2-inch balls. Place meatballs on top of the cooling rack.
Bake in the preheated oven until cooked though, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from oven and let rest for 5 minutes before serving.

Nutrition Facts : Calories 300.5 calories, Carbohydrate 15.4 g, Cholesterol 193.5 mg, Fat 14.3 g, Fiber 0.4 g, Protein 30.8 g, SaturatedFat 5 g, Sodium 958.6 mg, Sugar 0.4 g

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.

VENISON SAUSAGE

Venison Sausage image

Provided by Food Network

Categories main-dish

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 SWEET ITALIAN SAUSAGE (MILD OR HOT)

Homemade Sweet Italian Sausage (Mild or Hot) image

This is a very versatile Italian sausage which can be used in many different ways. You can take it from mild to hot and it's very easy to use. There are also different options for type of meat to use, like ground chuck or ground turkey (do not use ground beef). If using ground turkey, you'll have to coat your skillet with a little olive or veggie oil before cooking as it has very little fat and will stick to skillet.

Provided by Michelle Leigh Gossman

Categories World Cuisine Recipes European Italian

Time 12h20m

Yield 12

Number Of Ingredients 14

Ingredients

3 pounds ground pork
3 tablespoons red wine vinegar
1 tablespoon salt
1 tablespoon freshly cracked black pepper
1 ¼ tablespoons dried parsley
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried basil
2 teaspoons paprika
2 teaspoons crushed red pepper flakes, or to taste
¾ teaspoon ground fennel seed
¼ teaspoon brown sugar
⅛ teaspoon dried oregano
⅛ teaspoon dried thyme

Steps:

Place the pork and red wine vinegar in a mixing bowl. Sprinkle with salt, black pepper, parsley, garlic powder, onion powder, basil, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme. Knead until flecks of spice are evenly distributed through the sausage.
Divide the sausage into thirds, and form into 3 logs; wrap each in plastic wrap. Place wrapped sausage into a freezer bag before freezing, or store in refrigerator for at least 12 hours before cooking.

Nutrition Facts : Calories 243.1 calories, Carbohydrate 2.3 g, Cholesterol 73.6 mg, Fat 16.4 g, Fiber 0.7 g, Protein 20.5 g, SaturatedFat 6.1 g, Sodium 640.3 mg, Sugar 0.5 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.