Venison Sausage Recipes

[j_martin]

Anybody want to share? Here's one of my favorites. It's a mild breakfast sausage. I trim all the fat I can off the venison, and use bacon to supply the fat and a smokey flavor. Then add some more seasonings. Goes good either in a small casing for breakfast links, or patties. Here's a 6 lb. recipe.

4 lbs. Venison, with no fat
2 lbs. Bacon Ends
1T Salt
1T Ground Black Pepper
1/2 T Marjoram Powder
1/2 T Coriander Power
1/4 T Garlic Powder
1/4 T Nutmeg Powder
1/4 T Onion Powder

 

[rbh]

Re: Venison Sausage Recipes

While I have never made deer sausage, I sure have ate some good ones.
Friends that do hunt get every thing from pepporoni to salomi, brats ETC made up at the butcher.

 

[mommicked]

Re: Venison Sausage Recipes

I dont have any sausage recipes,but ive made some outstanding burger.I bought some beef fat from the grocery store butcher from the trimmings off the ribeyes and T bones for $1.i remove as much silverskin as i can from the venison,cut in small chunks.grind it once,then grind the fat also cut in smallish chunks,then mix and grind once more.its way better than all beef burger IMO.good for grilling or recipes for ground meat.spagetti,chili etc.

 

[paultjohnson]

Re: Venison Sausage Recipes

Great idea for a thread!!! Maybe you might want to expand it to Venison recepies in general.. Amybody got a fav roast recipie etc ?

 

[j_martin]

Re: Venison Sausage Recipes

Mom
Venison fat is pretty nasty tasting. For burger I trim all the fat off I can, and most of the tendon (silverskin). Some won't hurt, but a lot will plug the grinder. I then add 10% beef fat (steak trimmings).

Paul
There already is a thread on venison recipes.

Bubba
Young venison that is cleanly killed, properly cooled, and cut up properly without sawing the bone and fat into the meat is very tasty indeed. The pound or so of meat inside the lower back is the best (filet mignon if you will) The rib eye along the back are next in tenderness, and if the deer isn't old and tough, many fine steaks can be made from the hind legs. When I cut up a deer, everything else goes into the hamburger bowl. Sometimes when the whole fam damily is getting lucky and bringing me deer to cut up, I can wind up with grinding sessions of 100 lbs. or more.

Even good hamburger can get boring, thus the interest in sausage.

The old and tough statement is just that. I once cut up an entire 270 lb. whitetale buck into steaks and roasts. It wasn't old, just huge. You couldn't cut them with the side of your fork, you had to use a butter knife on them.

By the way, if you can hang a large deer for a week in temperatures hovering around freezing, it does a lot for both flavor and tenderness.

 

[mommicked]

Re: Venison Sausage Recipes

I hung a big ol ruttin buck for 5 days,unskinned one time,temps in the low 40s during the days( sometimes cant do this w our temps down here,and I dont have access to a walk in cooler)it was as or more tender and tasty as any younger deer Ive ever eaten.better tasteing than butchered meat aged in an igloo cooler ontop of Ice IMO.

 

[j_martin]

Re: Venison Sausage Recipes

I hung a big ol ruttin buck for 5 days,unskinned one time,temps in the low 40s during the days( sometimes cant do this w our temps down here,and I dont have access to a walk in cooler)it was as or more tender and tasty as any younger deer Ive ever eaten.better tasteing than butchered meat aged in an igloo cooler ontop of Ice IMO.

Me too. I've discovered that there is a real fine line between "perfectly aged" and "beginning to spoil."

I've got a mid sized doe hanging now that got hit by a car yesterday. It cooled down fast and is now frozen. When I get back from Texas day after Christmas I'll hang a plastic tent over it (almost like a suit bag) and put a thermostatically controlled heater under it. I'll hold it at about 35? for about 4 days, then pull the hide off and process it.

In the basement I have a chest freezer with an external temp controller on it, so when it gets time to process it, I'll quarter it, clean up the bloody ones a bit, and throw the parts in the cooler at 33? which will keep them a day or two till I get em on the table and cut up.

So where's the sausage recipes I need?

 

[mommicked]

Re: Venison Sausage Recipes

I found one w no fat added!10 lbs venison ground,4 clvs garlic smashed,3 1/2tsp. modern cure,1/4 cup brn. sug.5 tsp mustrd seed,3 tsp blk peppercorns, 5 tsps liquid smoke.4 tsp ground black pepper;crush mustrd and peppercorns and add to grnd meat w other ingr.mix well and refridge for 3 days.shape into rolls and bake on a rack in a shallow pan 9 hrs at 200 turning at 4.5 hrs.hows that?

 

[paultjohnson]

Re: Venison Sausage Recipes

Anybody want to share? Here's one of my favorites. It's a mild breakfast sausage. I trim all the fat I can off the venison, and use bacon to supply the fat and a smokey flavor. Then add some more seasonings. Goes good either in a small casing for breakfast links, or patties. Here's a 6 lb. recipe.

4 lbs. Venison, with no fat
2 lbs. Bacon Ends
1T Salt
1T Ground Black Pepper
1/2 T Marjoram Powder
1/2 T Coriander Power
1/4 T Garlic Powder
1/4 T Nutmeg Powder
1/4 T Onion Powder

Does the T,s stand for Tablespoons. Teaspoons Tad? BTW will check that Venison Recipe Thread Thx

 

[j_martin]

Re: Venison Sausage Recipes

Does the T,s stand for Tablespoons. Teaspoons Tad? BTW will check that Venison Recipe Thread Thx

T = Tablespoon
t = teaspoon
3 t = 1 T
2 T = 1 oz.

'nuff kitchen math for today.

 

[paultjohnson]

Re: Venison Sausage Recipes

T = Tablespoon
t = teaspoon
3 t = 1 T
2 T = 1 oz.

'nuff kitchen math for today.

Thanks for the clarification