CHRISTMAS DISHES WITH DEER RECIPES

Steps:

• On the venison, make sure the fat, ligaments and tissues are all trimmed from the meat. Grind together the venison, pork meat and onion. Do not use to lean a pork meat; fat is needed to keep the sausage moist when cooking.
• Season with salt, peppers and lemon juice.
• Chop the onion tops and add to the sausage mixture. Put into casings or fry as patties or meatballs. This freezes nicely. Use in gumbos, stews, jambalaya, rice and gravy or add sage spice in your meat mixture and use as a breakfast sausage. See this recipe on our website or cookbook: Venison Sausage Stuffed Coq au Vin (Chicken with Wine) If doing the entire ten pounds as breakfast sausage add 1/2 ounce of sage, or more or less to taste.

Steps:

• This jelly is made with the pure juice of the fruit.
• Juicing the fruit - Peel the satsumas. Using a blender puree the fruit and process through a screen strainer to remove pulp. Or peel a small section on the top of the fruit and squeeze over a sieve. This will capture the pulp and the occasional seeds.
• In a heavy duty aluminum pot, bring juice to a boil. Slowly add the pectin and dissolve.
• Over medium to high heat,bring to a roiling boil; a boil that stirring won't stop.
• Add the sugar and bring back to a full boil, stirring continuously for 1 to 2 minutes.
• Remove from heat and pour in hot sterile jars. Mixture will be a thin syrup but will thicken upon cooling.
• Process in a hot water bath for 10 minutes.