VENISON SAUSAGE
Provided by Food Network
Categories main-dish
Time P1DT4h
Yield 24 to 30 sausages
Number Of Ingredients 8
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.
VENISON MEAT, CANNED
I have been canning venison meat with this recipe for ages. My husband got this "family Secret" recipe from a friend. I guess it's not so secret anymore.
Provided by queenbeatrice
Categories Very Low Carbs
Time 20m
Yield 1 jar, 2 serving(s)
Number Of Ingredients 6
Steps:
- Slightly brown meat with prefered cooking oil, on both sides, in frying pan.
- Place 1/2 an onion and 1 bay leaf in a sterilized jar.
- Fill with venison meat about 1" away from bottom of rim.
- Boil water, soup base and salt.
- Pour over meat in jar. Swish around with a sterilized knife to insure that meat is covered with liquid.
- Place lid loosely on jar. Place in canning pot and boil for 5 minutes.
- Secure lids and store.
BULK VENISON SAUSAGE
My husband is a avid hunter and we make this sausage every year. We add pork to the venison because the venison has such a low fat content. For the pork we get really fatty looking roast ground at our grocery store. You could also use ground pork found at your local grocery store.
Provided by Amyk4
Categories Breakfast
Time 45m
Yield 8 pounds
Number Of Ingredients 7
Steps:
- In a very large bowl or plastic tub, sprinkle the venison and pork with the curing mixture, pepper, pepper flakes, sugar, and sage. Mix very well to evenly incorporate everything. When working with large quantities of sausage, cook a small piece to make sure the seasoning is exactly how you like it.
- Divide into 1 pound portions and freeze.
Nutrition Facts : Calories 902.9, Fat 48, SaturatedFat 20.3, Cholesterol 379.1, Sodium 341.6, Carbohydrate 7.9, Fiber 0.6, Sugar 6.8, Protein 103.5
VENISON SAUSAGE (MEDIUM - HOT)
This came from I Love New York Cooking For The Holidays. I haven't tried this, just posting for future use.
Provided by internetnut
Categories Lunch/Snacks
Time 15m
Yield 10-25 serving(s)
Number Of Ingredients 14
Steps:
- Clean and rinse large container to hold and mix 15-37 pounds of sausage. (Note:We use a large picnic cooler). Clean and rinse several baking pans and baking sheets.
- Cut venison and suet into ice-cube-size chunks and weight. Add one part suet for each two parts of venison. Grind the suet and venison intermittently. Grind again. Put ground meat into large container. Using blender or food processor, grind all seasonings into fine particles, one batch for every 5 pounds of ground meat.
- Sprinkle seasoning over ground meat and mix inches Be sure to mix thoroughly. Test for taste by forming a small amount of the mixture into a patty and fry in a skillet. Add more seasoning to taste. Roll sausage mixture into small breakfast sausage-size patties and set on baking sheets.
- Flash freeze them and then put them put them into freezer bags. Defrost the entire bag or one at a time throughout the remainder of the year.
Nutrition Facts : Calories 2488.4, Fat 225.2, SaturatedFat 123.5, Cholesterol 535.8, Sodium 1828.3, Carbohydrate 0.9, Fiber 0.6, Protein 106.3
VENISON SAUSAGE
Provided by Craig Claiborne
Categories dinner, project, main course
Time 1h
Yield 11 to 12 sausages
Number Of Ingredients 8
Steps:
- It is best to prepare these sausages at least one day in advance and refrigerate them until ready to cook.
- As carefully as possible, trim off and discard all membranes, nerves, cartilage and so on from the venison. There should be about 2 pounds of trimmed meat. Cut the venison and pork into 1-inch cubes.
- Put the cubes in a bowl and add the remaining ingredients. Blend well.
- If using a sausage stuffer, put half the mixture into the container of a food processor and blend to a hamburger-like texture. Repeat with the remaining meat and combine the two batches. Blend well with the fingers. Follow the manufacturer's instructions for filling the sausage casings. If using a meat grinder and stuffer, follow the manufacturer's instructions for stuffing the casings. When the filling has been added, pinch off the casing and tie a knot at each end. Tie a piece of string at 5- or 6-inch intervals. There should be 11 or 12 sausages. Wrap the sausages in clear plastic wrap and refrigerate overnight.
- When ready to cook, cut off as many lengths of sausage as desired. Prick each sausage all over, forming pin-sized holes. Grill or broil the sausages, turning as necessary, about 15 minutes or until done. Or preheat the oven to 375 degrees. Place the sausages in a skillet and add 1/8 inch water. Bring the water to a boil and place the skillet in the oven. Bake 15 to 20 minutes, turning occasionally, until the sausages are done.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 4 grams, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 38 grams, SaturatedFat 4 grams, Sodium 347 milligrams, Sugar 0 grams, TransFat 0 grams
VENISON TENDERLOIN
Marinate venison in a red wine based marinade for 12-36 hours depending on size of meat and age of deer. Then remove from marinade and grill or roast until meat is medium rare.
Provided by REDWINE48
Categories Meat and Poultry Recipes Game Meats Venison
Time 13h35m
Yield 6
Number Of Ingredients 8
Steps:
- Combine the red wine, cider vinegar, onion, garlic, bay leaves, thyme and rosemary in a medium bowl, and mix well. Transfer to a large resealable bag, and put the venison tenderloin into the bag. Close tightly, pressing out as much air as you can. Place meat in the refrigerator to marinate, turning two or three times, for at least 12 hours.
- Preheat the oven to 325 degrees F (165 degrees C). Remove meat from marinade, and place on a roasting rack in a roasting pan.
- Roast in the oven for 2 to 2 1/2 hours or to your desired degree of doneness. For medium rare, the internal temperature of the roast should be at least 150 degrees F (65 degrees C) when taken with a meat thermometer. Let the roast stand for 15 to 20 minutes before carving.
- While the tenderloin roasts, heat marinade in a saucepan over medium heat. Simmer until the liquid is reduced by 1/3. Serve with venison.
Nutrition Facts : Calories 345.4 calories, Carbohydrate 3.4 g, Cholesterol 211.7 mg, Fat 6.1 g, Fiber 0.4 g, Protein 57.4 g, SaturatedFat 2.4 g, Sodium 105.6 mg, Sugar 1.1 g
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