Well its that time again. Ive been sitting here getting ready when I decided I wanted to make some deer sausage this year. Does anyone have any suggestions and comments to share?

I am heading south this weekend leaving home in about eight hrs from this post. I'll be bowhunting some pretty good land the entire time until Sunday afternoon. The odds of at least a doe are really good, but like everyone else, I sure hope a big one comes in. I usually process at least three deer a year on my own, and I'm always interested in new recipe's.

here are a couple off my blog.
http://wildedtx.blogspot.com/2007/10/venison-hot-sticks.html
http://wildedtx.blogspot.com/2007/09/venison-steak-done-right.html

Great start guys. Good luck on that hunt MOOSEDROOLN on that hunt sounds like you are going to have a good time. We expect some pics when you get back..

two backstraps.... fresh....
butter
salt
pepper

put the butter in the skillet..... get the skillet hot...... melt the butter.... throw the backstraps in the skillet... fry them.... eat them.....

jerky recipe-per pound
dales steak sauce-1/4cup
red pep-1 tsp
black pep-1 tsp
liquid smoke-4 tsp
onion powder-1 tsp
garlic salt-1 tbsp
soy sauce-1/4 cup
worstshire-1/3cup
water-1/4 cup
10/12hrs in a dehydrater

Oh man gotta try that jerky and back straps they look great.

For sausage, I like to mix venison 50/50 with wild pork, or 80/20 with pork fat from the store. We like Legg's Plantation seasoning, and we smoke our sausage with oak.

For jerky, it's hard to beat marinating in Claude's brisket marinade. Season with pepper, red pepper, chili powder, or whatever you like to taste.

I like my backstrap steaks chicken fried. Dip in worcestershire and egg, then in flour/salt/pepper, fry in a little bit of oil. When finished, drain the oil and use the drippings to make gravy.

Dang it, now I'm hungry.

No kidding, Im gettin hungry myself!

aint nuttin better on the face of the earth..bar none

We eat lotsa deer at our house. About 4 years ago a friend of mine had one processed at a meat locker and they added bacon to the ground venison. Ohhhhh My you talk about good. I process my own, but from then on all my ground venison is mixed 6:1 with a premium bacon. We use it for chilli, spageti, lasagna, stew, meat loaf, etc and it is all really good. When you brown up a pound for a dish there is no need to add oil, and its not bathing in greese either. Best of all you get that smokey bacon goodness!!

ttt

Computer - "GOOGLE" - Deer Sausage Recipes

Old Plantation sausage seasoning, mustard seed, red pepper, black pepper and pork butts. Grind the deer and the pork butts and mix them together good. Add all of your seasonings and then fry a little patty in a skillet to taste. Add more seasoning if needed to get it the way you like it.

I've got a good venison sausage recipe in the recipe section.

Otherwise....I brown in bacon fat....and it's into the cast iron dutch oven. MMMmmm.

Ok, well 2 in the tree and goin back for more in the morning. I will check out that sausage recipe. Thanks for the info..

By far the best recipe I've ever made for venison is as follow.

Venison marinade:
Equal parts of soy sauce, honey, and butter

I pound the venison (steaks or tenderloin) to about half the their original thickness. Warm the honey and butter so they will mix. Then add them with the soy sauce in a gallon zip lock bag. I usually let the venison marinate in the fridge a day before cooking. I usually add just a touch more honey. Place on the grill with a med/high heat. Grill them until the venison starts to firm up. When first placed on the grill they will be like jello. Flip them once and when they loose that jiggle pull them off. They will fall apart in your mouth. Ask Paul or anyone who has attended my cookout at the Michigan convention how good this is. I'm drooling just thinking about it.

Joe

that does sound pretty tasty

Can of mushroom soup, deer steaks, and sliced potatoes. Bake in oven till potatoes are done, meat, potatoes, and gravy all in one dish!

I'm making venison burgers tonight, 1&1/2 lbs venison burger, 3/4 onion chopped small, dill, oregano, and super fine ground mustard. Mix, make into patties, cook on an outside charcoal or gas grill. I've used this recipe for 28 years...I still like it! WE also make venison fajitas, sloppy Joe's,(my daughter calls them sloppy Doe's), chops & steaks, you name it! Last night my wife made a pasta dish with ground venison. The first meat to ever touch my son & daughters lips was venison. Did I mention we eat a lot of venison?