member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

    Venison: Deer Sausage (3 versions)

    Source of Recipe

    internet
    DEER SAUSAGE
    Recipe By: Merlin P. Bodin - "A Cajun Family's Recipe Book"

    7 1/2 lb venison -- ground
    7 1/2 lb pork -- ground
    4 oz salt
    1 oz black pepper -- ground
    1 1/2 oz Accent¨ seasoning mix
    1 oz cayenne
    3 oz light brown sugar
    1 oz Louisiana¨ hot sauce
    1 oz paprika
    3 oz worcestershire sauce
    3 whole fresh green onion, chopped

    Mix all of the above together well. Stuff in casing.


    DEER SAUSAGE I

    10 lb Deer meat, lean
    10 lb Pork, fresh, lean
    3 oz Water
    1 oz Pepper, black
    3/4 oz Ginger, ground
    1 1/4 oz Nutmeg
    1/2 oz Allspice
    1/2 oz Paprika
    2 ts Garlic powder
    12 oz Salt
    1/2 lb Dried milk
    2 1/2 ts Liquid smoke

    Grind together the two meats, mix thoroughly. Add measured water. Mix spices thoroughly and mix well into meat mixture. If sausage is to be smoked, omit the liquid smoke. You may stuff sausage into casings, making 6-8" links, or make into patties for freezing. To cook, place in a frying pan with a cover, adding water to the 1/3 mark on the sausage. Boil for 15 minutes covered, then remove. Drain most of the fat from the pan; replace sausage and brown. Make gravy in pan after sausage done.



    DEER SAUSAGE II

    2 lb Bacon, smoked, unsliced
    5 lb Deer meat, lean
    1 tb Sage, rubbed
    1 tb Smoked salt

    Grind meats, blending together thoroughly with salt and sage. Smoke in links or cook in patties in a pan.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â