Deer meat!

[RobRez 1,895]

So I always butcher my own meat and this year I am making more sausage than usual. So....I want to know what are favorites besides Brats. I always make Brats and am looking to spice things up. What do you like?

[yakdung 2,926]

Texas Chili

Just made some...

 

Yakdung

[ChileRelleno 7,071]

Cajun Boudin

Spicy Italian

Cheese & Jalapeno

Garlic & Red Pepper

Apple & Bacon with Herbs.

[RobRez 1,895]

Apple and Bacon? Never heard of that one! Do you use a pre-made spice pack for that or do you have a recipe? Ohhh.. Cajun!

[zenman223 460]

Not trying to hijack but ive never made any deer sausage, do you guys use any particular cuts? i know its really lean so you have to add some kinda fat right?

[BpS12 512]

I usually freeze up multiple bags of stirfry cuts out of the smaller stuff. But this apple/bacon has my attention.

[Brix 1]

I usually freeze up multiple bags of stirfry cuts out of the smaller stuff. But this apple/bacon has my attention.

+1. Could you post the recipe please?

[RobRez 1,895]

I use all of the front quarters for my sausages. I make my steaks from the back straps and hind quarters. Any trimmings get turned into dog food. I put the dog food in cardboard milk cartons that I save. The rendered fat from cooking the dog food goes into the bird feeder in the coldest parts of winter. Boy, what a thrifty guy I am! I give the hide to my buddy who does leather work. Oh, and I eat the heart and liver.

Edited November 6, 2010 by RobRez

[Graniteer 10]

What about a nice sweet or spicy Italian sausage?

 

And, there's always andouille. Wicked good and it goes in lots of recipes.

[ChileRelleno 7,071]

Apple and Bacon? Never heard of that one! Do you use a pre-made spice pack for that or do you have a recipe? Ohhh.. Cajun!

Recipe, and I ain't sharing.

 

If ya know anything about making sausage, you can research a few recipes and then make your own, 2-3 small batches will allow you to find a balance of salt, apple sweetness/tartness, herbs, fat content and whatnot, that best suits your palate.

I like mine fairly salty, with about a 25% fat content from a high quality fatback, sweet apple cooked with cinnamon, sage & fennel and smoked lean bacon.

 

G'luck.

Edited November 6, 2010 by ChileRelleno

[saigafan2 3]

2 parts deer and 1 part pork and spices and SLIM JIMS for snacking .....DELICIOUS

[Kliegl 304]

Straight venison ground works well for hamburgers.

 

I don't make sausage much out of venison. Hams get sectioned out into steaks, backstraps get cut in two on

the bigger deer and straight grilled, same as tenderloins. Shoulders I might crock pot, or cube steak.

 

Neck, ribs, whatever gets ground.

[EJ45 38]

I have been adding 1# ground up bacon to 10# ground deer .... it gives it a little taste plus "just enough" fat IMO

[beefcakeb99 572]

Soooo.....where is the order form again?

[ChileRelleno 7,071]

I have been adding 1# ground up bacon to 10# ground deer .... it gives it a little taste plus "just enough" fat IMO

I don't use ground bacon, I use chopped/crumbled, that way as your eating you randomly get a burst of bacon flavor.