Venison and Other Game

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Venison Roast

Last postbyDLFL « Wed Jan 04, 2012 14:07
Replies: 8
byDLFL »Wed Dec 21, 2011 15:36
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Using the corned game recipe I am corning a venison roast. Started it yesterday and I double bagged it. Roast

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I went back and reviewed what I did with this venison roast. I did not eliminate the water and my notes say I used the recipe in the link posted in first post. The only difference is I used prepared pickling spice. Link to recipe is listed below as curing recipe.

Curing recipe

Instructions...

8 Replies

9454 Views

Last post byDLFL
Wed Jan 04, 2012 14:07
Fresh Venison Sausage

Last postbynuynai « Tue Jan 03, 2012 15:44
Replies: 8
bynepas »Mon Jan 02, 2012 19:22
First post

So there i was trying to be sneaky with getting the KC (Water Stuffer) out to stuff when SWMBO said I DONT THINK SO, Outside with that then. CR@PPERS :o

So had to get a cranker out.

Did the sweet Italian 1st. Had a fry up and had to adjust the mix. All is good.

Now the hot

No...

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Check out MRI-Members Recipes Index. It's listed under Hyde Park on this site. Set up by Chuckwagon. Lot of good recipes. Enjoy.

8 Replies

9613 Views

Last post bynuynai
Tue Jan 03, 2012 15:44
[USA] Venison Steaks

Last postbyssorllih « Fri Dec 16, 2011 17:21
Replies: 6
byDLFL »Thu Dec 15, 2011 15:43
First post

I tried a new recipe for venison. This was moist and tender, the best I have eaten.

Venison Steaks

3/8 thick buterflied venison steaks
1/8 tsp Cure #1
1/8 tsp MSG
1/4 tsp Sage
1/4 tsp Thyme
1 tsp table salt
1 tsp ground black pepper

Sprinkle mixture on both sides of venison.
Hold in...

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Sodium Nitrate is used for long cure ferments and perhaps for long dry cures for some products . But I understand that certain bacteria are needed to reduce the nitrate to nitrite, and sodium nitrite is a fast acting dirivitive of sodium nitrate.

6 Replies

8337 Views

Last post byssorllih
Fri Dec 16, 2011 17:21
venison ham, sausage, jerky, etc

Last postbyssorllih « Sat Dec 03, 2011 18:28
Replies: 31
byDave Zac »Sun Nov 20, 2011 00:18
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Opening day of gun season today. I put my son in my favorite stand and he struck pay dirt. He actually harvested this 8 point buck, a big doe and a small doe. We are set for the season. I will be making venison sausage and turkey sausage next week :grin:

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I am quite certain that if you post a recipe or proceedure or method without comment concerning its superior qualities versus another recipe, method or proceedure there would be no adverse reaction amoung the members of the forum.
My late mother in law used to ask in the most condesending manner ,...
31 Replies

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Last post byssorllih
Sat Dec 03, 2011 18:28
[USA] "Stray Bullet" Italian Style Deer Sausage

Last postbyDave Zac « Tue Nov 01, 2011 17:22
Replies: 3
byChuckwagon »Fri Sep 09, 2011 11:15
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Stray Bullet Italian Style Deer Sausage
(Smoked Cooked n' Cured Grilling Sausage)

Always use pork fat in making venison sausage - a minimum of 20% pork butt (with its fat) is needed, but 30% pork butt (with its fat) is better yet and it still gives the deer a wonderful flavor and a nice...

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Not sure how I missed this one. Definitely will give it a go. I've only been out twice with my bow this season (2 weeks old now) and have not gotten a shot. Now, when we pull out the big guns in a few weeks, for sure the freezer will be full. :mrgreen:

3 Replies

8495 Views

Last post byDave Zac
Tue Nov 01, 2011 17:22
Venison Hotdogs

Last postbyssorllih « Sat Oct 22, 2011 02:20
Replies: 11
bySalmonclubber »Sun Jan 23, 2011 16:52
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I did 10 pounds of venison hotdogs today I used some premixed seasoning from the sausagemaker I was too lazy to mix up a batch from scratch so I used some trail bologna seasoning and stuffed them into 26mm cellulose casing they are a plastic casing that gets removed after they are smoked I smoked...

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The best road kill I ever got was a jack rabbit in Oregon during a snow storm. I was on the way out to the Air Station for my midnight shift and I clipped this guy as he tried to cross the road. I pick him up and took him with me and dressed him out at the radio shack and hung the carcase outside...

11 Replies

17354 Views

Last post byssorllih
Sat Oct 22, 2011 02:20
[SCOT] Lorne Sausage

Last postbyChuckwagon « Sat Jun 11, 2011 09:58
Replies: 7
bysteelchef »Sun May 01, 2011 20:47
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SikaStag has asked me to post these pictures of his Venison Lorne Sausage and pork links. It all looks awesome! He wants to let us all know that he has been very busy with lambing which explains why he hasn't been active on the forum lately. He'll catch up when things slow down a bit.
Great job Ian!

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It's good to hear from you SikaStag! We were just about to send out a search party. :shock:
I've got another idea. I'm going to make some potent garlic sausage and come over there and belch all over your new landlord. What a bummer.
Ian, we're mighty glad to see you join the Project-A...

7 Replies

15511 Views

Last post byChuckwagon
Sat Jun 11, 2011 09:58
Venison

Last postbyChuckwagon « Mon Jun 06, 2011 06:12
Replies: 2
byChuckwagon »Sun Feb 20, 2011 02:17
First post

Hi Vtek,
Thank you for opening this topic. I believe lots of sausage makers are going to post their secrets here for not only hunting (with photos), but also recipes for venison. Heck, who doesn't love the taste of great venison? We deer hunters appreciate a place to voice our opinions and...

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Wow Uwanna!
What a great recipe! I've done this with fish quite often, but never a tenderloin. I can't wait to try it. Thanks for sharing. :mrgreen:
P.S. When I was a hundred years younger, at branding time we'd save all the steer's testicles in a bucket of cold water near the fire. After...

2 Replies

7138 Views

Last post byChuckwagon
Mon Jun 06, 2011 06:12
Deer Bratwurst

Last postbytoolmann « Fri Apr 29, 2011 14:29
Replies: 2
bytoolmann »Thu Apr 28, 2011 15:32
First post

Deer Bratwurst
Deer Meat 65%
Pork Belly , skinless 35%
Ingredients/kg meat
Salt 18g
Pepper white 3g
Koriander 1g
Mace 0,5g
Nutmeg 0,5g
Marjoram 1g
Juniper Berries, ground 0,5g
Bay Leaf , ground 0,5g
Garlic 2-5g(according to taste)
Onions 300g
Allspice 0,5g

Saute onions til golden brown , set...

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well , got no pics , eat all the sausage before i made pics , LOL
But to be honest , i gave friends to try it and they all really liked it !!

regards siggi

2 Replies

8117 Views

Last post bytoolmann
Fri Apr 29, 2011 14:29
Smoked Venison roast

Last postbySikaStag « Wed Mar 02, 2011 17:57
Replies: 2
byBig Guy »Wed Mar 02, 2011 00:03
First post

Out of the brine and into the smoker

7 hrs @250 to an internal of 150

all done

Slicing, nice and juiciy and tender

On the plate

Last post

I cant wait to get a smoker on the go. I am missing out a lot on good tasty food.
Your venison looks to die for.

Ian

2 Replies

6006 Views

Last post bySikaStag
Wed Mar 02, 2011 17:57
[USA] Lodgepole Canyon Links

Last postbyCrankyBuzzard « Wed Feb 23, 2011 01:43
Replies: 1
byChuckwagon »Tue Feb 22, 2011 05:02
First post

Lodgepole Canyon Links
(Chuckwagon`s Dry-Cured Venison Ranch Sausage)

8 lbs. lean venison
1-1/2 lbs. lean pork
1/2 lb. pork backfat
6 tblspns. kosher salt
2 tblspns. rubbed sage
4 tspns. onion powder
1 tspn. ground nutmeg
2 tblspns. ground black pepper
8 tblspns. corn syrup solids
2 level tspns....

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This sounds GREAT! BUT, I'll have to do it next winter... All out of deer here, dear! :lol:

Although, beef is an option, but I hate grinding beef since I can put it on the smoker! :grin:

Charlie

1 Replies

6391 Views

Last post byCrankyBuzzard
Wed Feb 23, 2011 01:43
Smoked Elk Roast

Last postbySalmonclubber « Sun Feb 13, 2011 00:28
Replies: 3
bySalmonclubber »Tue Feb 08, 2011 05:16
First post

I did 4 of these for the super bowl they turned out great I rubbed them down with some downyonderbbq rib steak seasoning great stuff put them in the smoker at 225 and smoked with apple pulled the roast when it reached a temp of 140 they where a big hit and tonight we had french dips with them they...

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Down Yonder is no longer in buisness the owner moved from Texas to Washington dont think you can buy any of this stuff anymore been trying to get Brent the owner to go fishing with me for years so i can get the recipe out of him :-) no luck on that yet

3 Replies

6570 Views

Last post bySalmonclubber
Sun Feb 13, 2011 00:28
Venison Ham

Last postbySiara « Thu Dec 16, 2010 03:56
Replies: 5
byDave Zac »Sat Dec 04, 2010 13:37
First post

I have a whitetail deer leg that I plan on turning into a Christmas ham. My original plan was to simply follow a brine cured ham recipe for pork and make it that way. After doing a bit of searching I find dry rub recipes that folks are pleased with too. I think I need to get the ham curing by next...

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Dave Zac ,the reason can be, that the ham was boiled for +/- 2 hours. Water rinsed away , fair amount of salt. For cooked products, I'll recommend ham press.

5 Replies

9035 Views

Last post bySiara
Thu Dec 16, 2010 03:56

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