Venison! Having Fun with Our Local Bounty

[hoosier]

Quote:
I agree!

 

[Solace]

Very cool thread. Thanks for the great pics. I just finished deboning 3 myself a few minutes ago. Mah back is killin me now...

My family loves the jerky so outside of a few steaks and the tenderloins and a wee bit of sausage I'm turning all of them into jerky.


Bookmarked this post for sure.

 

[belibutn]

What kind of casings did you use for the links and sticks? And where did you get them? We have only been able to do bulk sausage so far. can't find casings around here other than Gander Mountain.

 

[frugal]

Quote:
I've been purchasing my casings online from The Sausage Maker. There service has been great and they have a complete line of casings as well as anything else you might want for sausage making.

 

[hoosier]

I just showed this thread to my husband, and he said HE would buy YOUR cookbook!

 

[mgibbzzz]

We do a lot of the same things with ours. I do can a lot of it because it comes in handy for quick meals and you don't have to worry about it going bad if the power goes out or your freezer dies.

I'll go ahead and mix in chili, taco, or bbq seasoning, onions, mushrooms, whatever I may need for certain recipes. I just open and pour and dinner in no time.

 

[Indiana hens]

Might try something New!

 

[funkychicken]

I canned some this year. I sliced a whole onion into rounds and placed one in the bottom of my quart jars before raw packing. It turned out so good!YUM

 

[frugal]

Quote:
Thanks for the kind words. Here's one of my favorite Venison recipes:

Venison: Venison Sauce Piquante

An old friend of mine prepared this meal for me using alligator as the meat. It was as fine a dish as I've eaten and it works well with other game meat. It has a little zing to it and the flavors are mouth watering!

Ingredients:
2 lbs venison
1 tbsp garlic powder or chopped garlic
1 tbsp Tony C's or other Cajun seasoning
1½ tbsp ground cumin
1½ tbsp chili powder
2 cups chopped onion
1 cup Worcestershire sauce
½ cup soy sauce
3 tbsp lemon juice
1 cup oil (I used ½ olive oil and ½ sunflower oil)
1 cup chopped celery
4 cloves garlic
1 cup chopped green pepper
2 (15 oz) cans diced tomatoes with basil,garlic and oregano
1 (15 oz) can plain diced tomatoes
2 bay leaves
1 tbsp sugar
2 beef bouillon cubes

• First, you need to marinate your meat.
• This gives the meat time to submit to your taste buds.
• Sprinkle meat with garlic and Tony C's seasoning.
• Add half the onions, Worcestershire, soy sauce and lemon juice.
• Mix together and marinate overnight.

• Remove meat from marinade and fry in oil until meat is brown.
• Place meat in 6 quart pot.

• Drain oil leaving enough to sauté the rest of onions, celery, garlic and pepper until tender.
• Add the vegetables and all the other ingredients to meat.
• Also add about ½ or more of the marinade to taste.

• Cook for 45 min. Serve over rice or eat as a stew.
• Serves 8

Canned for the cold winter days ahead.

Delicious!

 

[OPIE]

Most any supermarket that has its own meat dept. where they process the re meat has casings. I buy mine from a local grocery store. You can try the meat processors also, but sometimes they wont sell to you as they want you to hire them to do it. This year I bought summer sausage casings of of ebay. The sausage turned out well. I process all y own deer and stuff. If I could just get the wife to go along i would live off the grid somewhere.

Great pics.