Main Index     Games Recipes    Fish Recipes    Shellfish Recipes



Deer Recipes






Hot Venison Sausage

5 lbs. venison, coarse ground
1 lb. beef suet
1 tbsp. monosodium glutamate
1 tsp. cayenne pepper
3 tbsp. salt
1 tsp. ground red pepper
2 tbsp. fresh ground black pepper
Red wine (optional)
1 tbsp. ground sage

Grind suet through finest plate on grinder and mix with coarse ground venison. Spread on a clean surface and sprinkle evenly with seasonings, mix thoroughly and re-grind through a medium grinder. Test hotness by cooking a small sample. Add a bit more ground red pepper if too mild; add more meat if too hot. Wine may be used to moisten the mixture if it is to be stuffed in casings. Keeps well about 6 months in freezer.


Venison Vegetable Pot Pie - Broiled Venison Steak - Chili Con Carne - Venison Stew - Venison Roast - Fillet of Venison - Venison Meat Loaf Venison Cutlets in Sour Cream - Stuffed Venison Steak - Venison Swiss Steak - Country Fried Venison Steak - Venison Sausage - Hot Venison Sausage - Venison Chili - Venison Meat Balls