VENISON SAUSAGE
Provided by Food Network
Categories main-dish
Time P1DT4h
Yield 24 to 30 sausages
Number Of Ingredients 8
Steps:
- In a large metal bowl, mix sugar, mustard seed, garlic, salt, and pepper with pork and venison. When ingredients are well mixed, grind the meat mixture in a meat grinder. Put the ground meat into a mechanical sausage stuffer. Be sure to push all of the air out of stuffer so there are no air pockets in the sausages. Fill pork casing with ground meat. When casing is filled entirely, find the center of the sausage and fold and pinch in 1/2 on a table. Pinch and twist into sausage links 2 at a time, pulling the "leg" of the sausage through the center each time a twist is made.
- Hang sausage in a smoke house or put sausage in a smoker for approximately 8 to 12 hours.
VENISON "SAUSAGE" ROLLS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h15m
Yield 8 servings of 2 appetizers each
Number Of Ingredients 10
Steps:
- Make "sausage" mixture by mixing venison, pork, eggs, parsley, thyme, rosemary, onion, and salt and pepper, to taste. Saute sausage mixture over medium-high heat on the stovetop until browned, using a wooden spoon to keep the texture of the mixture "fine" (not chunky) while cooking. Drain the meat mixture well and set aside to cool.
- Preheat oven to 350 degrees F.
- Roll out each puff pastry sheet and cut each of the 4 sheets into 4 squares, yielding 16 squares. (These will be 4 1/2 or 5-inch square.) Spread the "sausage" mixture, over the surface of each of the 16 squares and roll up the dough "jelly roll" style (so the cross-section of the roll will be a spiral design), seal dough on the ends by crimping, and place on a baking sheet. Bake until golden brown, approximately 15 minutes, until golden brown.
VENISON BREAKFAST SAUSAGE
Homemade venison sausage for breakfast.
Provided by THOMAS ELLEFSON
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Bacon
Time 10m
Yield 12
Number Of Ingredients 6
Steps:
- Combine the venison, bacon, sage, ginger, pepper, and onion salt in a large bowl; mix well. Shape into 12 patties using about 1/4 cup of mixture per patty. Patties can either be pan-fried or frozen for later use.
Nutrition Facts : Calories 74.9 calories, Carbohydrate 0.2 g, Cholesterol 35.3 mg, Fat 3.5 g, Protein 10 g, SaturatedFat 1.2 g, Sodium 270.3 mg
VENISON SUMMER SAUSAGE
This recipe uses venison and breakfast sausage. Takes four days to make, but well worth it!
Provided by BOOKAMY
Categories Meat and Poultry Recipes Pork
Time P3DT6h20m
Yield 32
Number Of Ingredients 9
Steps:
- In a large bowl, mix together the ground venison and pork sausage. Season with mustard powder, mustard seed, liquid smoke, garlic powder, onion salt, and meat tenderizer. Mix in just enough water to make the mixture sticky. Cover, and refrigerate for three days, mixing once a day.
- On the fourth day, preheat the oven to 160 degrees F (70 degrees C). Form the mixture into 2 inch rolls, and place them on a baking sheet.
- Bake for 6 hours in the preheated oven, until firm and cooked through. Wrap in plastic wrap, and refrigerate until needed.
Nutrition Facts : Calories 56.3 calories, Carbohydrate 0.3 g, Cholesterol 18.8 mg, Fat 3.7 g, Protein 4.9 g, SaturatedFat 1.2 g, Sodium 240.3 mg
VENISON SAUSAGE
Provided by Craig Claiborne
Categories dinner, project, main course
Time 1h
Yield 11 to 12 sausages
Number Of Ingredients 8
Steps:
- It is best to prepare these sausages at least one day in advance and refrigerate them until ready to cook.
- As carefully as possible, trim off and discard all membranes, nerves, cartilage and so on from the venison. There should be about 2 pounds of trimmed meat. Cut the venison and pork into 1-inch cubes.
- Put the cubes in a bowl and add the remaining ingredients. Blend well.
- If using a sausage stuffer, put half the mixture into the container of a food processor and blend to a hamburger-like texture. Repeat with the remaining meat and combine the two batches. Blend well with the fingers. Follow the manufacturer's instructions for filling the sausage casings. If using a meat grinder and stuffer, follow the manufacturer's instructions for stuffing the casings. When the filling has been added, pinch off the casing and tie a knot at each end. Tie a piece of string at 5- or 6-inch intervals. There should be 11 or 12 sausages. Wrap the sausages in clear plastic wrap and refrigerate overnight.
- When ready to cook, cut off as many lengths of sausage as desired. Prick each sausage all over, forming pin-sized holes. Grill or broil the sausages, turning as necessary, about 15 minutes or until done. Or preheat the oven to 375 degrees. Place the sausages in a skillet and add 1/8 inch water. Bring the water to a boil and place the skillet in the oven. Bake 15 to 20 minutes, turning occasionally, until the sausages are done.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 4 grams, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 38 grams, SaturatedFat 4 grams, Sodium 347 milligrams, Sugar 0 grams, TransFat 0 grams
VENISON SAUSAGE FILLING
Here is a nice way to use up ground venison. It makes nice lean sausages. You can make the mixture more spicy by adding more pepper and red pepper flakes. The servings say 30 to 40. It depends on how big you make the sausage.
Provided by queenbeatrice
Categories < 15 Mins
Time 10m
Yield 5 Pounds, 30-40 serving(s)
Number Of Ingredients 15
Steps:
- Mix all ingredients together in large bowl.
- Meat is ready to be put into sausage casings.
Nutrition Facts : Calories 179.8, Fat 11.9, SaturatedFat 4.6, Cholesterol 56.9, Sodium 594.4, Carbohydrate 2.6, Fiber 0.5, Sugar 0.5, Protein 14.6
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VENISON SAUSAGE STUFFING | MEATEATER COOK
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- Preheat your oven to 350. Use a heavy duty knife and split each butternut squash in half lengthwise. Scoop out the seeds (reserve and toast with oil, salt, and pepper separately). Brush the squash halves with oil and lay on a parchment-lined sheet tray, cut side down. Bake for 20 minutes, flip, and cook an additional 20-30 minutes or until soft. Scoop out some of the flesh, a large enough cavity to hold the stuffing. Season the cut squash with salt and pepper. Reserve the pulp for other uses.
- In a large sauté pan over high heat, add a drizzle of cooking oil to coat the pan. Once hot, brown the sausage then add to the bowl with bread. Drain any excess fat from the pan.
- Reduce the heat to medium-high and add butter. Once the butter has melted, add the onion and sauté until soft and translucent. Add the chopped celery and apple. Cook for an additional five minutes until soft and starting to brown. Deglaze with apple brandy. Allow the alcohol to burn off and scrape the fond at the bottom of the pan. Season with salt, fresh sage, and poultry seasoning. Pour this mixture into the bowl with the bread and sausage.
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