SMOKED SAUSAGE
Submitted by: Eugene
5 lb. ground deer or venison
5 1/2 tsp. Morton Tender Quick
2 1/2 tsp. coarse ground black pepper
2 1/2 tsp. mustard seed
2 1/2 tsp. smoked hickory salt
1 tsp. onion salt
1/2 tsp. garlic powder
Mix well, put in refrigerator and keep for 3 days.
ON THE FOURTH DAY:
Preheat oven to 140 degrees F.
Form 4 rolls, place on a wire rack in a pan.
Bake at 140 degrees for 8 hours. Can be frozen.
CAMPERS SUPPER
Submitted by: G E McIntyre
Serving: 6
2 lb. ground venison or deer
1 tsp. garlic powder
salt and pepper
1 head cabbage
4 cups potatoes, shredded
3 cups carrots, peeled and shredded
1 large onion, sliced
6 slices Velveeta cheese
Pre heat oven to 350 degrees F.
Season ground meat with garlic powder, salt, and pepper. Mix well. Form into 6 patties.
Place each patty on one cabbage leaf on a double sheet of foil.
Divide potatoes, carrots, onion and cheese slices evenly over patties and top each with another cabbage leaf. Seal foil around each patty.
Bake 30-40 minutes
DEER HUNTER'S STEW
1 lb. deer or ground beef
1 qt. tomatoes
3 potatoes, cut up
1 onion, cut up
1 can kidney beans, drained
1 stalk celery, cut up
1/2 bell pepper, cut up
2 tbsp. Lea and Perrins Worcestershire sauce
1 tsp. garlic salt
Dash of Tennessee Pride hot sauce
Salt and pepper to taste
Cooking wine to taste
Brown deer or ground beef; drain. Add all ingredients. Stir and simmer about 30 minutes or until potatoes are done.
DEER LASAGNA
1 lb. sausage
1 lb. deer burger
1 onion (chopped)
1 qt. commercial spaghetti sauce
1 lb. lasagna
1 lb. shredded Mozzarella cheese
Preheat oven to 350 degrees F. Lightly grease a baking dish or pan.
In a large skillet, cook sausage, deer burger and onion together until meat is done; drain. Stir spaghetti sauce into meat mixture and set aside.
Cook lasagna noodles according to package directions; drain.
Layer 1/2 the lasagna noodles in the bottom of prepared pan. Put 1/2 the meat mixture over lasagna noodles, sprinkle with 1/2 the cheese. Place remaining lasagna noodles on top of cheese. Spread on remaining meat mixture. Top with remaining cheese.
Bake (uncovered) in a 350 degree preheated oven for 45 minutes. Let stand 15 minutes before serving.
DEER SCRAPPLE
1 lb. sausage
1 lb. ground deer meat
1 1/2 tsp. salt
1 1/2 tsp. pepper
1 tsp. sage
1/2 tsp. cayenne
2 cups water
2 cups milk
2 cups cornmeal
In a large skillet heat sausage over low heat breaking it apart with spoon or spatula.
Add ground deer meat and seasonings. Stir. Break up ground deer and sausage until meat is in small pieces, do not fry meat!
Add water. Bring to boil. Reduce heat and simmer until sausage and deer are done.
Stir in milk. Over medium heat, add cornmeal slowly, stirring constantly. Bring just to a boil. Reduce heat, simmer 25 to 30 minutes or until thick.
Pour into greased loaf pan, chill until firm.
Slice into 1/4 or 1/2 inch slices. Dredge in cornmeal.
Fry over medium heat in bacon grease or cooking oil until lightly browned on both sides.
MsgID: 0816607
Shared by: Gladys/PR
In reply to: ISO: recipes using ground deer meat
Board: What's For Dinner? at Recipelink.com
Shared by: Gladys/PR
In reply to: ISO: recipes using ground deer meat
Board: What's For Dinner? at Recipelink.com
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Reviews and Replies: | |
1 | ISO: recipes using ground deer meat |
NE Ohio | |
2 | Recipe: Recipes Using Ground Venison (6) for NE. |
Gladys/PR | |
3 | Recipe(tried): Cajun Lasagna |
Stacey, Baton Rouge | |
4 | Thank You: Ground Deer Meat Recipes |
Kim NE Ohio | |
5 | Thank You: You are absolutely welcome Kim. (nt) |
Gladys/PR |
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