RECIPES WITH VENISON SAUSAGE RECIPES

Name: Venison Breakfast Sausage
Prep time: 1 h
Total time: 1 h
Yield: 8 pounds, 32 serving(s)
Ingredients: 2 tablespoons sea salt; 2 teaspoons fresh ground pepper (coarse); 3/4 teaspoon mace; 1/4 teaspoon nutmeg; 1/4 teaspoon clove; 1/2 teaspoon allspice; 1/2 teaspoon garlic powder; 2 tablespoons ground sage; 4 lbs ground pork; 4 lbs venison, cut in 1 1/2-inch pieces

VENISON BREAKFAST SAUSAGE RECIPE - FOOD.COM

Venison Breakfast Sausage Recipe - Food.com image

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.

Total Time 1 hours

Prep Time 1 hours

Yield 8 pounds, 32 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons sea salt
2 teaspoons fresh ground pepper (coarse)
3/4 teaspoon mace
1/4 teaspoon nutmeg
1/4 teaspoon clove
1/2 teaspoon allspice
1/2 teaspoon garlic powder
2 tablespoons ground sage
4 lbs ground pork
4 lbs venison, cut in 1 1/2-inch pieces

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, FatContent 13.4, SaturatedFatContent 5, CholesterolContent 88.5, SodiumContent 491, CarbohydrateContent 0.3, FiberContent 0.1, SugarContent 0, ProteinContent 22.5

VENISON SUMMER SAUSAGE RECIPE - FOOD.COM

Venison Summer Sausage Recipe - Food.com image

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.

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

Yield 5-6 8

Number Of Ingredients 9

Ingredients

3 lbs ground venison (deer, elk, antelope This MUST be ground lean, as the tallow on venison is what gives it the "wild" t)
1 lb lean ground beef
2 cups water
1 teaspoon onion powder
1/4 teaspoon garlic powder (or a tad more)
4 teaspoons cracked black pepper
2 teaspoons mustard seeds
2 teaspoons liquid smoke
4 tablespoons Morton Tender Quick salt

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, FatContent 28.9, SaturatedFatContent 12.9, CholesterolContent 276.9, SodiumContent 267.2, CarbohydrateContent 2, FiberContent 0.7, SugarContent 0.3, ProteinContent 78.1

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