GRAMPS' VENISON SUMMER SAUSAGE
This recipe has been going around in our family for years. Each year around hunting season, my gramps would make this for all the hunters and family that were visiting for the season.
Provided by dcg3269
Categories Meat and Poultry Recipes Game Meats Venison
Time P3DT8h20m
Yield 25
Number Of Ingredients 6
Steps:
- Place the venison in a large mixing bowl. Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and liquid smoke. Mix well with your hands until the mixture is evenly blended and begins to stick together, about 2 minutes.
- Cover the bowl with plastic wrap and refrigerate for 3 days, mixing well each day.
- Preheat an oven to 200 degrees F (95 degrees C).
- Divide the mixture into 5 one-pound logs, place onto a broiler pan, and place a sheet of aluminum foil on top to cover.
- Bake in the preheated oven until the logs are no longer pink in the center, and an instant-read thermometer inserted into the center reads 160 degrees F (70 degrees C), 6 to 8 hours. Turn the meat once or twice during cooking. Allow to cool before slicing thinly and serving.
Nutrition Facts : Calories 101.8 calories, Carbohydrate 0.3 g, Cholesterol 68.5 mg, Fat 2.4 g, Fiber 0.1 g, Protein 18.6 g, SaturatedFat 0.9 g, Sodium 774.3 mg
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 CHEDDAR-JALAPENO SUMMER SAUSAGE
This is a nice change from regular summer sausage. The cheddar and jalapenos give it a bit of a spicy kick that is sure to please at gatherings. We serve this at the 'Beast Feasts' we host every year where all the dishes are from wild game. This recipe works well with beef as well.
Provided by Emily Tisdale
Categories Meat and Poultry Recipes Game Meats Venison
Time P1DT2h
Yield 40
Number Of Ingredients 9
Steps:
- Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Mix in the ground venison, Cheddar cheese, and jalapeno peppers; mix until evenly blended and somewhat sticky, about 3 minutes. Divide the mixture in half, and roll each half into 2 inch thick logs. Wrap each log tightly with aluminum foil, and refrigerate for 24 hours.
- Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil, then remove the foil from the sausage logs, and place them onto the baking sheet.
- Bake in the preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), 1 1/2 to 2 hours. Cool the sausages on a rack until they have cooled to room temperature. Dab occasionally with a paper towel to absorb excess grease. Slice thinly to serve.
Nutrition Facts : Calories 48.4 calories, Carbohydrate 0.2 g, Cholesterol 26.8 mg, Fat 1.9 g, Fiber 0.1 g, Protein 7.2 g, SaturatedFat 0.9 g, Sodium 552.5 mg, Sugar 0.1 g
BULK VENISON BREAKFAST 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.
Provided by AMYNJOHN36
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 45m
Yield 64
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 92.6 calories, Carbohydrate 1 g, Cholesterol 46.4 mg, Fat 4.1 g, Fiber 0.1 g, Protein 12.2 g, SaturatedFat 1.5 g, Sodium 472.1 mg, Sugar 0.8 g
HOMEMADE VENISON ITALIAN SAUSAGE
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
Steps:
- mix together all spices and vinegar.
- add to the ground meat.
- stuff in hog casings or freeze in bulk.
HOT ITALIAN SAUSAGE "VENISON"
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
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 SUMMER SAUSAGE
This is an excellent recipe for "what to do with all that deer meat" and is also good done with only ground beef, as many ranchers end up with alot of hamburger after the steaks are gone. The 1# of hamburger is necessary as venison, if ground lean, tends to be very dry. I can't keep this stuff in the house--my family loves it and it is very low fat snack. I got this from a former president of the ND Cattlewomen.
Provided by Barb Conley
Categories Lunch/Snacks
Time 1h50m
Yield 5-6 8
Number Of Ingredients 9
Steps:
- Mix all together thoroughly.
- Form into 2-21/2" logs about 8" long.
- Pack tightly as possible.
- Wrap in aluminum foil, shiny side inches.
- Refrigerate for 24 hours.
- Take out, turn over and pierce foil several times with a fork.
- Bake on a sprayed broiler rack over broiler pan at 325°F for 1 1/2 hour.
- Unwrap and remove to rack to finish dripping.
- Rewrap and refrigerate or freeze.
Nutrition Facts : Calories 599.9, Fat 28.9, SaturatedFat 12.9, Cholesterol 276.9, Sodium 267.2, Carbohydrate 2, Fiber 0.7, Sugar 0.3, Protein 78.1
VENISON BREAKFAST SAUSAGE
This is the best venison sausage I have tried. It doesn't last long. Make sure to use a vacuum sealer to freeze. The sausage will stay fresh tasting much longer.
Provided by Nancy in Michigan
Categories Breakfast
Time 1h
Yield 8 pounds, 32 serving(s)
Number Of Ingredients 10
Steps:
- Put venison through meat grinder. Mix all spices and ground pork with the ground venison thoroughly by hand. Package in 1 lb packages and vacuum seal.
Nutrition Facts : Calories 217.9, Fat 13.4, SaturatedFat 5, Cholesterol 88.5, Sodium 491, Carbohydrate 0.3, Fiber 0.1, Protein 22.5
VENISON SAUSAGE & CHESTNUT CASSEROLE
This warming sausage stew is a perfect make-ahead main, with a rich red wine sauce, chestnuts and a creamy mustard mash
Provided by Justine Pattison
Categories Buffet, Dinner, Lunch, Main course, Supper
Time 1h15m
Number Of Ingredients 16
Steps:
- Heat 1 tbsp of the oil in a large non-stick frying pan and fry the sausages in two batches over a medium heat for 15 mins, turning regularly, until nicely browned. Transfer the sausages to a large flameproof casserole dish.
- Tip the onions and celery into the frying pan and cook over a medium-high heat for 5 mins or until beginning to soften and lightly colour, stirring regularly. Add a splash more oil if needed. Tip the vegetables into the casserole dish.
- Put the remaining oil in the pan, cook the mushrooms over a high heat for 4-5 mins until lightly browned, then add to the casserole. Pour the wine and 300ml water into the dish and crumble the stock cube over the top. Stir in the chestnuts, tomato purée and bay leaf. Bring to the boil, then reduce the heat, cover loosely with a lid and simmer gently for 30 mins, stirring occasionally.
- Meanwhile, make the mustard mash. Put the potatoes in a large pan of water, bring to the boil, then reduce the heat and simmer for 15-20 mins or until the potatoes are soft but not falling apart. Drain well in a colander, then return to the pan and mash with the butter and cream until smooth. Beat in the mustard, season to taste, and set aside.
- Mix the cornflour with 2 tbsp cold water until smooth. Stir into the casserole and cook for 2-3 mins, stirring regularly, until the sauce has thickened. Remove the dish from the heat, season and sprinkle with chopped parsley, if using. Serve with the mustard mash.
Nutrition Facts : Calories 591 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 1.8 milligram of sodium
VENISON CHEDAR-JALAPENO SUMMER SAUSAGE
Make and share this Venison Chedar-Jalapeno Summer Sausage recipe from Food.com.
Provided by Chef GreanEyes
Categories Deer
Time P1DT30m
Yield 2 sausages, 20 serving(s)
Number Of Ingredients 9
Steps:
- Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Mix in the ground venison, Cheddar cheese, and jalapeno peppers; mix until evenly blended and somewhat sticky, about 3 minutes. Divide the mixture in half, and roll each half into 2 inch thick logs. Wrap each log tightly with aluminum foil, and refrigerate for 24 hours.
- Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil, then remove the foil from the sausage logs, and place them onto the baking sheet.
- Bake in the preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), 1 1/2 to 2 hours. Cool the sausages on a rack until they have cooled to room temperature. Dab occasionally with a paper towel to absorb excess grease. Slice thinly to serve.
Nutrition Facts : Calories 109.1, Fat 4.9, SaturatedFat 2.3, Cholesterol 54.5, Sodium 51.6, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 14.9
VENISON HOT ITALIAN SAUSAGE
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
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
VENISON SUMMER SAUSAGE
This recipe uses venison and breakfast sausage. Takes four days to make, but well worth it!
Provided by BOOKAMY
Categories Meat and Poultry Recipes Pork
Time P3DT6h20m
Yield 32
Number Of Ingredients 9
Steps:
- In a large bowl, mix together the ground venison and pork sausage. Season with mustard powder, mustard seed, liquid smoke, garlic powder, onion salt, and meat tenderizer. Mix in just enough water to make the mixture sticky. Cover, and refrigerate for three days, mixing once a day.
- On the fourth day, preheat the oven to 160 degrees F (70 degrees C). Form the mixture into 2 inch rolls, and place them on a baking sheet.
- Bake for 6 hours in the preheated oven, until firm and cooked through. Wrap in plastic wrap, and refrigerate until needed.
Nutrition Facts : Calories 56.3 calories, Carbohydrate 0.3 g, Cholesterol 18.8 mg, Fat 3.7 g, Protein 4.9 g, SaturatedFat 1.2 g, Sodium 240.3 mg
VENISON OR MOOSE SAUSAGE LINKS WITH PEPPERS SANDWICHES
This is a great dish my father used to make all the time. Smells great cooking, and tastes even better then it looks. I use spicy sausage, but sweet would taste great as well. Would work fine with regular sausge links as well, though I prefer Moose or Venison personally.
Provided by Miss Tinkerbell
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in frying pan
- Brown the sausage in the oil until no longer pink outside.
- Remove the sausage and drain on plate with paper towels.
- Put the peppers and onions into the frying pan (add additional oil if needed).
- Cook until the onions are translucent.
- Slice the sausages down the middle, but do not cut all the way through.
- Sprinkle salt and pepper on the peppers and onion.
- Place the sausages back into the pan with the peppers and onions, fanning them out on top.
- Simmer the sausages with peppers and onions for 15 minutes.
- Serve on hoagie or sub rolls (or whatever bread you prefer).
- I like to add some spicey mustard to my sandwich, but add whatever condiment suites your taste.
Nutrition Facts : Calories 97.7, Fat 7.5, SaturatedFat 2.5, Cholesterol 20.2, Sodium 179.2, Carbohydrate 3, Fiber 0.6, Sugar 1.1, Protein 4.7
AMISH VENISON BREAKFAST SAUSAGE
Now that I live in Amish country (Mio is full of Amish) I thought I would share one if the local recipes.
Provided by Stormy Stewart
Categories Meat Breakfast
Time 45m
Number Of Ingredients 7
Steps:
- 1. In a very large bowl or plastic tub, sprinkle the venison and pork with the curing mixture of tender quik, pepper, sage, sugar, and red pepper flakes. mix very well. Then taste test a small bit by frying it up to taste and add as needed any seasoning to taste
- 2. Divide into 8 (1 pound) packages for freezing or make links.
- 3. According to the recipe it has 93 calories per serving 4.1g total fat 46 mg cholesterol But it never stated the actual serving size.
VENISON SAUSAGE CREOLE
Make and share this Venison Sausage Creole recipe from Food.com.
Provided by la petite chef
Categories One Dish Meal
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Cook Sausage in skillet or dutch oven over med. heat, turning often until brown, about 10 minutes remove.
- Saute onion, garlic and green pepper in Olive Oil until tender and browned. Add tomatoes, seasonings and sauces. Blend well.
- Return sausage to skillet and bring mixture to a boil. Lower temperature.
- Simmer, covered, stirring occasionally for 15-18 or until mixture has reduced.
- Stir in cooked noodles, and serve.
Nutrition Facts : Calories 228.1, Fat 1.4, SaturatedFat 0.2, Sodium 1884.8, Carbohydrate 50.7, Fiber 7.5, Sugar 2.9, Protein 5.1
VENISON SAUSAGE MEATLOAF
Serve this meatloaf with mashed potatoes and peas. Classic comfort food. It would taste delicious with a BBQ or ketchup/brown sugar glaze applied the last 10 minutes or so of baking.
Provided by Mommy2two
Categories Deer
Time 1h10m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Combine all ingredients in large bowl until a uniform mixture is achieved.
- Spray a 9x13 glass pan with nonstick spray, and pat the meat mixture into the pan in a loaf shape.
- Bake 45-60 minutes, until thermometer inserted in center of meatloaf reads 160 degrees F.
- Let sit 5 minutes before serving.
Nutrition Facts : Calories 407.5, Fat 24.1, SaturatedFat 8, Cholesterol 180.1, Sodium 1331.3, Carbohydrate 13.5, Fiber 0.8, Sugar 5.1, Protein 32.5
HOMEMADE JALAPENO & CHEESE VENISON SAUSAGE
Steps:
- 1. Combine all ingredients except cheese together. Mix well place in refrigerator for 24 hours. Remove from fridge add the cheese and mix for 3 minutes. Place back in refrigerator for 24 more hours.
- 2. Shape into 6 logs. Wrap in foil and place in preheated 250 degree oven and bake for 4 hours turning once.
- 3. Let cool and cut into rounds
NO CASINGS SAUSAGE FOR VENISON
This is a recipe my Dad uses and my friend Doug. It can be adapted to make breakfast sausage also. It is easy to make, and make it any time of the year from frozen-thawed meat when the mood strikes the cook.
Provided by Cheri B
Categories Deer
Time 1h20m
Yield 4 loaves, 8 serving(s)
Number Of Ingredients 11
Steps:
- NOTE THE MARINATE TIME IS NOT INCLUDED IN PREP & COOKING TIME.
- Mix together all ingredients in bowl,.
- Cover with press and seal refrigerate for 24 hours.
- Divide into 4 even portions, roll out into a 2 inch rolls.
- Wrap in foil, around the meat, twist the ends.
- Repeat with the other 3 portions.
- Bake for 1 hour at 350°F on cookie sheet.
- Remove from oven and let cool until you can handle them.
- Cut and wrap to size you wish.
- Makes 4- 1 pound loaves or 8- 1/2 lb loaves.
- Notes: To make breakfast sausage omit beef and use pork sausage, can also use Italian breakfast sausage instead of just plain pork sausage.
- I like more mustard seed than this recipe calls for, can also add crushed red pepper, just spice to your own likings. Servings depend on how hungry you are !
Nutrition Facts : Calories 523.4, Fat 33.9, SaturatedFat 13.6, Cholesterol 188.9, Sodium 3655.1, Carbohydrate 1.8, Fiber 0.7, Sugar 0.3, Protein 49.9
VENISON SAUSAGE MEATBALLS
These meatballs are a savory blend of ground venison and pork sausage, with water chestnuts for crunch. "This is my husband's favorite venison recipe," says Geraldine Mennear of Mastic, New York. "Even my co-workers, who normally don't like game meat, enjoy it."
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 8-10 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the egg, bread crumbs, water chestnuts, soy sauce, ginger and garlic. Crumble the venison and sausage over the mixture and mix well. Shape into 1-in. balls. , In a large skillet over medium heat, brown meatballs in batches in 2 teaspoons oil, adding 1 teaspoon oil if needed. Transfer meatballs to a 3-qt. slow cooker., In the same skillet, saute mushrooms in 1 teaspoon oil until tender. Stir in the broth and 1 cup cold water. Pour over the meatballs. Cover and cook on low for 4-5 hours or until a thermometer reads 160°., Remove meatballs and mushrooms with a slotted spoon; keep warm. Strain cooking juices into a saucepan. Combine cornstarch and remaining water until smooth; add to saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the meatballs, mushrooms and noodles.
Nutrition Facts : Fat 12 g fat (4 g saturated fat), Cholesterol 76 mg cholesterol, Sodium 780 mg sodium, Carbohydrate 9 g carbohydrate, Fiber 1 g fiber, Protein 17 g protein.
WILD RICE AND PECAN SALAD WITH GRILLED VENISON SAUSAGE
Provided by Florence Fabricant
Categories dinner, main course
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Wash rice well. Bring 3 cups water to boil in heavy 2- to-3-quart saucepan. Add rice and 1/2 teaspoon salt. When water returns to a boil, cover and simmer 40 minutes or until rice is tender.
- If using grill, preheat it.
- While rice is cooking, toast pecan pieces in peanut oil over medium-low heat, stirring constantly, until lightly browned, about 5 minutes. Transfer, with any oil remaining in pan, to a large bowl.
- Grill or pan-fry the sausage over medium heat, turning often, until brown and cooked through, 12 to 15 minutes. Remove from heat and let stand for 5 minutes.
- Add the cooked rice, scallions, parsley, vinegar and walnut oil to the pecans. Mix well to coat the rice with the oil and vinegar evenly. Season to taste with salt and pepper.
- To serve, mound the rice mixture on a platter or in a shallow bowl. Slice sausage on an angle, arrange on rice and serve at once.
Nutrition Facts : @context http, Calories 683, UnsaturatedFat 35 grams, Carbohydrate 33 grams, Fat 42 grams, Fiber 4 grams, Protein 43 grams, SaturatedFat 5 grams, Sodium 537 milligrams, Sugar 2 grams
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