LOUISIANA MEAT PIES RECIPES

Steps:

• In a medium saucepan, cook ground meat, sausage, onions, and bell pepper. Drain excess oil and set aside.
• In a large bowl mix together the rice, the cooked meat, Rotel tomatoes, cabbage and water. Mix really well and season to taste with salt & pepper. Do not pack down that will keep it from cooking properly.
• Pack all ingredients loosely into 8 or 10 cup rice cooker. Set on cook. When the bell rings, open and gently stir the mixture and cover and let stand 15 to 20 minutes. Garnish with parsley and onion tops.
• If the mixture is too wet, stir and reset the cook timer..

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.