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Venison sausage

andersk
I made sausage last week over at a friends place, for supper yesterday we had our first taste. Man, was it ever great tasting! People have told me that it is the best way to fix your venison, but I'd never tried it before.

I'm still enjoying the steaks though ... as steaks! This year I cut up the roasts as steaks, too.

When you butcher yourself, you can do whatever you want! Oh, did I mention the liver ... that is great, too!

What is your favourite venison sausage recipe? [?]
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Comments

22 comments

Date Votes
  • gearheaddad
    pickle the heart, roast in some of the pickling liquid, slice and make a sour cream gravy. serve on small cocktail rye bread!! mmmmmmm good.
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  • allen griggs
    I love the venison sausage. This year I wanted to make the entire deer into sausage but the girlfriend demanded half be made into steaks.
    Might do it next year.
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  • fishkiller41
    quote:Originally posted by allen griggs
    I love the venison sausage. This year I wanted to make the entire deer into sausage but the girlfriend demanded half be made into steaks.
    Might do it next year.

    Did she kill it?
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  • andersk
    Sounds like some fancy fixin' up for the deer heart. I just fry is straight up or put it in with the venison sausage!
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  • D1
    Deer heart. Battered and fried right along with the cubed steak. MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM. MMMMMMMMMMMMMMMMMMMMMMMMM
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  • callktulu
    I don't know what was done wrong, but my venison steaks did not come out tasting too good.[:(] They taste like liver...a bit too mealy and....I dunno.
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  • andersk
    Man, I can't help ya, seems like it is impossible to go wrong with venison steaks. Was your deer a monster buck? Mine was not ... it was just a young buck!
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  • callktulu
    No, a doe. And she was shot in the evening and hung up to be processed within a few hours. It was the best I could do, but she still hung for at least a week in the cooler, maybe more.

    For some reason, I'm not having good tasting venison. I was hoping they'd come out tasting more like lamb, which is my favorite meat (but so expensive).

    [:(]
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  • JustC
    Did you trim ALL fat and ALL sinue???? If not, that is where is a lot of gamey flavor comes from. Or,..did you keep it to medium rare?? cooking past that adds more gamey flavor as well.
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  • callktulu
    Yeah, maybe I cooked it too much. I'll try it more rare next time, thanks!
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  • JustC
    also,..try a little italian dressing and worchestire sauce as a marinade for a few hours with a little rosemary.[;)]
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  • callktulu
    Thanks, I'll try that too.
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  • rja72
    Got to have them at medium rare or they get too tough. I get all steaks, no roasts.
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  • owen219
    Try a crock pot, cook it from morning to evening. Put in a nice chunk of venison with onions, red potatoes, and two spoons of butter with a little salt and maybe pepper. Cover ingrediants with water and let it take care of itself. Easiest and best way to make it tender and it is not gamey. I always trim the fat and sinew stuff.

    For burger I mix in 1/3 pork sausage as the venison is always too lean and drys out ruining the burger without the sausage. It is really good.

    Steps to good eating venison are: Shoot a healthy, younger deer (with one lethal immediate kill shot)and one that is corn fed from a good argricultural area (If a deer eats pine it tastes like pine), gut the deer right away and be sure to keep it cool using bags of ice in chest cavity if necessary and not cold enough outside, cover in deerbag to keep any dirt and insects off of it, I usually take it to the car wash on the way home to power spray the blood and stuff off to get it real clean before bagging and hanging, then let it hang where cool for a minimum of 3 to 7 days, then process it in a sanitized enviornment, I usually go over everything with a bleach/water mix to kill the germs, that includes tools, knives, saws, tables, grinders, coolers and everything the meat will possibly touch. Bag it in small portions in plastic bags making sure the air is out of the bags before sealing. You can also wrap it in freezer paper before putting in plastic sealable bags for extra freezer protection. I usually save the tenderloins whole for grilling, cut meats strips 1/4" thick for making smoked jerky, make the burger with the 1/3 sausage, and any other cuts we may decide on. Use the burger in many ways including chili, stroganof, fried patties, spaghetti sause, cassaroles, etc. I have raised 3 kids in my family on venison. I treat my deer like an expensive beef purchase and really take care of it every minute. You have to shoot a good corn fed deer to begin with (Ohio deer), take very good care of the gutting, cleaning, cooling, processing, packaging and freezing. No shortcuts. The rest is turned over to my wife for cooking except I grill the tenderloins. I wrap the tenderloin in tin foil with salt pepper and a stick of butter and let it cook in it's own juices and the butter in the sealed tin foil wrap. Simple and very tender, moist and delicious. Most people that do not like venison have tried tainted meat, deer from a bad agricultural area, or not cooked properly. It is worth the efforts to do it right without skipping any little details in the proper processing of the deer. Do not overcook the meat as it gets very dry and does not taste good at all. The ole crock pot method never fails to keep it tender, tasty and moist while cooking it throughout.
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  • owen219
    A lot of guys don't undestand the importance of gutting a deer properly let alone taking proper care of it after the gutting. Never puncture the bladder or stomach or intestines. I use a filet knife to core around the anus and pull it through to the inside still attached to the intestine to make sure nothing gets contaminated. Getting the guts out without exposure to the meat by the urine, bile, stomach and intestine contents is extremely important. If contaminated it needs washed with a power spray quickly and you will probably have to trim off the exposed meat anyway. Never let the meat warm up in the sun or anyplace else. Ice it down if necessary.
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  • JustC
    puncturing the gut means nothing,..as long as it is washed out. We carry 5-10 gallon jugs of water in the trucks to wash out the deer when we dress them. It doesn't mean a thing, even on a gut shot deer,...as long as the residue is washed out within an hour or so. I let them lay at 90+* in the summer for an hour,...and after rinsing with the water,...they are just as good as if they had been shot in the winter
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  • matwor
    quote:Originally posted by andersk

    This year I cut up the roasts as steaks, too.




    Thats blasphemy, love a good roast, taters, and brown gravy!!![:p][:p]
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  • callktulu
    quote:Originally posted by owen219
    Try a crock pot, cook it from morning to evening. Put in a nice chunk of venison with onions, red potatoes, and two spoons of butter with a little salt and maybe pepper. Cover ingrediants with water and let it take care of itself. Easiest and best way to make it tender and it is not gamey. I always trim the fat and sinew stuff.


    OK, I'm trying this recipe as we speak (type). Except I didn't have red potatoes, so I used regular baking ones, and I didn't have butter, so I substituted a can of cream of mushroom, which I actually use often on roasts.

    If it comes out bad, I blame you.

    And the deer.
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  • tsr1965
    quote:Originally posted by andersk
    I made sausage last week over at a friends place, for supper yesterday we had our first taste. Man, was it ever great tasting! People have told me that it is the best way to fix your venison, but I'd never tried it before.

    I'm still enjoying the steaks though ... as steaks! This year I cut up the roasts as steaks, too.

    When you butcher yourself, you can do whatever you want! Oh, did I mention the liver ... that is great, too!

    What is your favourite venison sausage recipe? [?]


    here are a couple recipes for you. One is for breakfast sausage, and the other is italian.

    Breakfast sausage
    10 lbs. meat (I mix 60% ven. 40% pork)
    5 tbsp. salt
    1 tbsp. groung white pepper
    2 tbsp. rubbed sage
    1 tbsp. nutmeg
    1 tbsp. thyme
    1 1/2 ground hot pepper ( this is spicey but not to hot)
    1 pint ice water
    Add ice water to meat. Mix all ingredients in a zip bag and add slowly making sure they get spread evenly throughout meat. ENJOY END PRODUCT!!!

    Italian Sausage

    10 lbs. meat(60/40:venison/pork)
    4 tbsp. salt
    1 pint ice water
    2 tbsp. cracked fennel seed
    3 tsp. coarse black pepper
    1 tbsp. sugar
    4 tsp. crushed hot pepper ( not REAL hot but zippy)
    1 tsp.caraway seeds
    1 tbsp. coriander
    Add ice water to meat. Mix all ingredients in a zip bag and add slowly to meat. Make sure to get even mix.
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  • callktulu
    OK, so the roast came out....OK. The flavor was not gamey at all, but the texture was a bit sticky. Hard to describe. We ended up throwing it out.

    I may just hunt from now on w/o keeping much of the meat for myself. I need to find donation centers in my area.
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  • garand101
    "And she was shot in the evening and hung up to be processed within a few hours."

    Does that mean she was not gutted for a few hours?
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  • Johnnylikesguns
    quote:Originally posted by callktulu
    I don't know what was done wrong, but my venison steaks did not come out tasting too good.[:(] They taste like liver...a bit too mealy and....I dunno.




    I'll bet you overcooked it.

    Fastest way to make it uneatable!


    watch it close next time you cook
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