COOKING ALLIGATOR RECIPES

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REALCAJUNRECIPES.COM: LA CUISINE DE MAW MAW



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We *love* when people share our recipes. So much so that Maw-Maw will often call me to say “Did you see how many Pinterest pins we got?“ or “Our Facebook shares for the tarts are at 32 and it's only been two hours!“ If you do wish to share the recipes or photos found on our site on your webpage, Facebook Group or Message Board, we simply ask that you cite the source by providing a link back to our website. Or, if HTML tags are not allowed, then just say “This recipe/photo came from www.realcajunrecipes.com“. Note that if you share the recipe web address on Facebook and it makes that pretty box, this counts as linking back to our site. This counts! Since 2002, we have spent literally thousands of hours gathering and uploading recipes and photos, programming the site, and doing everything we can to let people around the world know what Cajun cooking is all about. The more people know about what we really eat, including some Noveau Cajun dishes, the better. So share away! Please just cite your source when doing so. There are many ways to link back to a website (sometimes it's a visual little link where you click, then fill out a form), but here's a basic example: <a href=http://www.realcajunrecipes.com>This recipe came from realcajunrecipes.com</a> or <a href=http://www.realcajunrecipes.com/recipe/seafood-cornbread-dressing/>I love seafood cornbread dressing!</a> Merci beaucoup, y'all,Chrissy (Brandon & Ruby, too!)

VENISON (DEER) AND PORK SAUSAGE | REALCAJUNRECIPES.CO…



Venison (Deer) and Pork Sausage | RealCajunRecipes.co… image

Mixing pork meat with venison will help tame the wild gamey flavor.

Provided by Mawmaw

Total Time 00:00:30

Prep Time 00:00:30

Cook Time 00:00:00

Yield 10

Number Of Ingredients 8

6 1/2 pound lean venison
3 1/2 pound ground pork meat
4 ounces salt
1 ounce black pepper
1/2 ounce red cayenne pepper, optional
1 large onion
1 lemon, juiced
1 bunch scallions

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.

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Mixing pork meat with venison will help tame the wild gamey flavor.
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Total Time 00:00:30
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