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Thread: Requesting Venison Recipes

  1. #1
    New member
    Join Date
    Nov 2011

    Default Requesting Venison Recipes

    I am looking for some recipes and ideas on how to process venison. I have done the basic processing but I am very interested in doing sausage and jerky. I do the burger and as far as the ingredients go, I base it on what I have in the cupboard as far as spices go. So, if you have any recipes to share I would be ever so greatful

  2. #2
    Member garnede's Avatar
    Join Date
    Sep 2007
    soon to be back in Alaska


    For Sausage recipes for venison and otherwise I go by Hot links and other country flavors.
    It ain't about the # of pounds of meat we bring back, nor about how much we spent to go do it. Its about seeing what no one else sees.

  3. #3
    Member bkmail's Avatar
    Join Date
    Apr 2006
    Palmer, AK.


    Check out this link for sausage ideas:

  4. #4
    Member pacific-23's Avatar
    Join Date
    Jan 2012
    Sitka, Ak


    Hunter angler gardener cook ( has some good stuff. I also suggest Marianski's books especially "home production of quality meats and sausages" I have had really good results doing quick cure stuff to be frozen so one doesn't have to use all the nitrates and such. I take a venison hind and rub it down with 1 cup brown sugar, then with 1/3 cup kosher or rock salt. I may or may not add other spices (garlic, rosemary, pepper), then let it sit for a day or two. After it has brined, I smoke for 4 to 8 hours, and either cook or freeze for later. The brown sugar will turn the outside purple and glaze nicely when cooked. Low and slow is the key! I'll do something similar with roasts and after they are cooked and cooled run them through the meat slicer for sandwich meat.


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