| Community > Butchering, Cooking, Recipes |
| Venison/Elk sausage recipe - no Pork? |
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| Netminder01:
--- 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 --- Yum! Adding this to my list too! |
| boomstick:
Adding fat to meat that has little helps blend the flavor of the spices. |
| WDFW Hates ME!!!:
I made my summer sausage 3 elk to 1 pork shoulder. Breakfast sausage 1 to 1 pork shoulder. Burger. never |
| NOCK NOCK:
--- Quote from: superdown on October 31, 2013, 08:52:31 AM --- --- Quote from: huntnnw on October 31, 2013, 06:40:25 AM ---Grinding bacon in your burger is disgusting? you are the first I have ever heard say this. I have friends making them now after I made them one..my fav is to grind some good smoked bacon into them and add some high temp cheddar to them..awesome!! --- End quote --- I love bacon cooked ON a burger but uncooked bacon IN a burger is not what i would call good. The reason everyone in my family doesn't like it is that the bacon doesn't become cooked enough to achieve the texture that isn't off putting.We like the taste of our burger meat and bacon not bacon flavored burger in every bite. To each their own :tup: --- End quote --- :yeah: |
| swinters:
We use beef suet. Not the stuff they sell as suet for bird feeders but true suet, which is the fat around the kidneys. We have our butcher shop save it for us (Western Meats near the old Olympia brewery and Stewart's Meats in McKenna both do in my area). You may have to clean out some red spots before you grind it so get a bit extra. 3 parts venison to 1 part suet. Some folks aren't too wild about venison so after we grind it together we mix in 1/8 teaspoons ground cloves and 1/2 teaspoon ground nutmeg (per pound) and everyone seems to love the burger patties. |
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