WILD GAME BREAKFAST SAUSAGE RECIPES RECIPES

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THE ONLY VENISON BREAKFAST SAUSAGE RECIPE YOU NEED ...



The Only Venison Breakfast Sausage Recipe You Need ... image

I frequently get asked for a tried-and-true venison breakfast sausage recipe; the kind of recipe that works with other wild game and can be used in gravy, next to pancakes, or on an egg sandwich. This is the most versatile venison breakfast sausage that I make. What’s great about this foundational...

Provided by Danielle Prewett

Yield 2 1/2 pounds

Number Of Ingredients 14

1¾ lbs. venison
¾ lb. pork fatback
1 ½ tbsp. kosher salt
2 tbsp. fresh sage, finely chopped
½ tbsp. fresh thyme leaves
2 garlic cloves, minced
1 tsp. black pepper
¼ tsp. red pepper flakes
1 tsp. brown sugar
⅛ tsp. ground cloves
This is sausage has an 70/30 ratio of venison to pork fat. For a leaner sausage with an 80/20 ratio, use 2 pounds of venison, and ½ pound of pork fat.

Steps:

  • Chop the pork fatback and meat into 2-inch pieces. Use any tough cut, such as the bottom round, neck meat, or shoulder.
  • Mix the salt, herbs, garlic, black pepper, red pepper, sugar, and cloves. Sprinkle the spices across the meat and mix thoroughly.
  • Spread the seasoned meat across a metal sheet tray or in a metal bowl. Stick it in the freezer for 30 minutes to chill. The texture should be a little crunchy, but not frozen solid.
  • Using the coarse die on your meat grinder, grind the meat into a chilled bowl (I set a smaller bowl inside of a bigger bowl containing ice). If at any point the mixture begins to smear or come out of the grinder mushy, it’s too warm. Transfer the meat back to the freezer for another 30 minutes.
  • After the first pass, switch out the coarse grinding plate for the plate with a fine die and grind again. Or, if your meat is sliced into smaller cubes, you can grind it just once through the small die.
  • At this point, you have loose sausage that can be cooked as is or formed into small patties. Eat the fresh sausage within a week, or freeze patties in between sheets of parchment paper.

CHICKEN AND WILD RICE CASSEROLE RECIPE - PILLSBURY.C…



Chicken and Wild Rice Casserole Recipe - Pillsbury.c… image

Looking for a delicious dinner recipe that’s both comforting and easy to make? This baked chicken and wild rice casserole with mushrooms has you covered. Prepped in just 20 minutes with pantry ingredients and fresh chicken, this is one hearty meal that will have everyone at the table asking for seconds.

Provided by Pillsbury Kitchens

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 7

1 (6-oz.) pkg. long-grain and wild rice
3 to 3 1/2-lb. cut-up frying chicken, skinned if desired
1 cup sliced celery
1 (4 1/2-oz.) jar whole mushrooms, drained
2 cups water
1 (10 3/4-oz.) can condensed cream of chicken or cream of celery soup
Paprika

Steps:

  • Heat oven to 350°F. Grease 13x9-inch (3-quart) baking dish. Pour uncooked rice over bottom of greased dish. Sprinkle evenly with seasoning mix packet. Arrange chicken pieces over rice. Spoon celery and mushrooms around chicken.
  • In medium saucepan, combine water and soup; mix well. Bring to a boil. Pour evenly over chicken and vegetables. Sprinkle chicken with paprika. Cover with foil.
  • Bake at 350°F. for 1 hour. Uncover; bake an additional 20 to 30 minutes or until chicken is fork-tender and juices run clear. Let stand 5 minutes before serving.

Nutrition Facts : Calories 390 , CarbohydrateContent 26 g, CholesterolContent 95 mg, FatContent 1 , FiberContent 1 g, ProteinContent 33 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 910 mg, SugarContent 1 g

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