Ice Fishing Tips -Check your local regulations! > Hardwater Cuisine
VENISON LOGS
Joe in T.C.:
Its not fish, but I'm guessing I'm not the only person with ground Venison in the freezer who may be looking for new recipes.
I got this sausage recipe from a co worker and thought I would post it here for anyone that would like to try it.
Ingredients:
2 Lbs. Ground Venison
1 Lbs. Ground Pork (Do not substitute pork sausage)
2 TBS. Liquid Smoke
1/3 Cup of Cold Water
3 TBS. Morton’s Tender Quick Home Meat Cure
1 TBS. Garlic Salt
1 TBS. Onion Powder
1 TBS. Coarsely Ground Black Pepper
2 TBS. Mustard Seeds
1 TBS. Crushed Red Pepper
1) Place the ground venison and ground pork in a large mixing bowl.
2) Mix the water and liquid smoke together and pour over the meat.
3) Sprinkle dry ingredients over meat.
4) Mix with your hands until all ingredients are very well incorporated.
5) Cover and chill in your refrigerator for 24 hours.
6) Uncover and mix very well again.
7) Heat oven to 325 degrees.
8) Equally divide meat mixture into 3 balls.
9) Evenly roll each ball into a “Venison log” approximately 12 inches long by 2 inches in diameter.
10) Place the logs on a broiler pan and bake for 1 hour (160 degrees internal temperature)
11) Pat each log with paper towels to help remove any excess grease.
12) Place on wire cooling rack.
13) Dab with paper towels while cooling if needed to remove any excess grease.
Once cooled, wrap well and keep chilled. Can be frozen.
Slice and serve with cheese and crackers, fresh fruit, condiments or my favorite, just by itself.
Note: I have used ground sirloin with great results when no venison was available.
Good Luck All :tipup:
Raquettedacker:
That looks awesome...... :thumbsup: :thumbsup:
tbern:
Look delicious!
deerefishyfishy:
Gotta give this one a try! Thanks for sharing
littlemelon:
Hi,
Dad,mom and I did something like that a few years ago.
It was very good and went fast.
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