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| Venison/Elk sausage recipe - no Pork? |
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| Hunter mike:
Does anyone have a recipe for Italian sausage from Deer/Elk/Bear without using Pork for extra fat? I hate the idea of diluting my meat with an unknown... I've seen a breakfast sausage recipe that uses olive oil as the extra fat to keep it from being too dry. Also, what do you use to make burger patties - I've seen that some use egg/bread crumbs to help them stick together, again in place of adding Pork fat. |
| superdown:
For burger meat we add clean white beef fat it does not effect the flavor in my experience. I have never heard of using pork fat for burger meat. It is very common to use pork for sausage though. I have tried adding bacon to burger and sausage although i love bacon i thought it was disgusting. |
| supagoose:
if making sausage your gonna what to add fat to it. My buddy decided he wanted to go the healthy route and not add any fat. Well it didn't turn out so well once its cooked and your eating it, its like eating super dry beef jerky and you pretty much choke on it as it goes down. I do about 3 pounds of elk or deer to 1 pound of pork fat. But burgers by the way will work with no fat added and I actually prefer my elk/deer burgers lean. |
| packmule:
Here you go, a good italian sausage recipe without adding fat. It turns out really good. Grind 15 lbs game meat with 1 diced onion (the onion helps add flavor and moisture to the meat) Then mix the meat/onion with the following: 2 3/4 cups red wine 7 Tbsp kosher salt 7 Tbsp fennel 6 Tbsp pepper 1 Tbsp coriander 3 Tbsp red pepper (or more) 2 tsp oregano 1 1/2 tsp garlic powder 1 1/2 tsp sugar 1 1/2 tsp caraway seeds Once everything is mixed you can freeze for ground sausage, or stuff in casings. . .it's really good both ways. Try this for the burger patties. . . it sounds backwards but once you try it you won't go back. Once a pack of burger has mostly thawed, place it in a collander inside a bowl in the refrigerator overnight and let the blood drain out of it. I know, it seems like this will dry the burger out, but it actually makes the burger better. Once the blood is drained the burger will hold together well on the grill. Cook it hot and fast, I think you'll find out that you'll never have to add anything to your healthy game burger again! Good luck. |
| superdown:
--- Quote from: packmule on October 30, 2013, 08:16:04 PM ---Here you go, a good italian sausage recipe without adding fat. It turns out really good. Grind 15 lbs game meat with 1 diced onion (the onion helps add flavor and moisture to the meat) Then mix the meat/onion with the following: 2 3/4 cups red wine 7 Tbsp kosher salt 7 Tbsp fennel 6 Tbsp pepper 1 Tbsp coriander 3 Tbsp red pepper (or more) 2 tsp oregano 1 1/2 tsp garlic powder 1 1/2 tsp sugar 1 1/2 tsp caraway seeds Once everything is mixed you can freeze for ground sausage, or stuff in casings. . .it's really good both ways. Try this for the burger patties. . . it sounds backwards but once you try it you won't go back. Once a pack of burger has mostly thawed, place it in a collander inside a bowl in the refrigerator overnight and let the blood drain out of it. I know, it seems like this will dry the burger out, but it actually makes the burger better. Once the blood is drained the burger will hold together well on the grill. Cook it hot and fast, I think you'll find out that you'll never have to add anything to your healthy game burger again! Good luck. --- End quote --- That sounds delicious and i will definitely try it. The draining process for the meat is very similar to the dry aging box i made for our roasts which is for our larger cuts before we cook them, |
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