Search the Community

With archery seasons open already, thought I'd post a favorite recipe that pikestabber first posted three yeas ago. It does not require casings, so no stuffer necessary. That's why I tried it in the first place. It is very good. Can't wait to put a couple more deer on the ground so we can make another big batch. I included a listing for both 10 pound or 25 pound batches. 10 lbs Venison Summer Sausage • 7lbs. venison • 3lbs. pork • ½ cup + 1 T. of TenderQuick • ¼ cup course ground black pepper • 2 T. mustard seed • 1 T. Cajun powder • 1 T. Louisiana Cajun Salt • 1 T. crushed red pepper • 1 T. onion powder • 1 T. garlic powder • 1 C. water 25 lbs Venison Summer Sausage • 17.5lbs. venison • 7.5lbs. pork • 1 3/8 cup of TenderQuick • ½ cup + 2 T. course ground black pepper • 5 T. mustard seed • 2.5 T. Cajun powder • 2.5 T. Louisiana Cajun Salt • 2.5 T. crushed red pepper • 2.5 T. onion powder • 2.5 T. garlic powder • 3 C. water Coarse grind venison and pork. Mix remaining ingredients with water until well blended and dissolved, then mix into the meat until well incorporated. Regrind all through a fine plate. Refrigerate overnight in a plastic tub covered in tinfoil. Roll into logs of about 1lb each. Smoke (heavy smoke) at 225 degrees for 4 hours, give or take (until internal temp reaches 155 degrees). Wrap in foil and allow cooling to happen naturally. Eat or refrigerate in a week, or freeze in vacuum bags. NOTE: I did weigh these out at 1lb each and made them all a uniform shape (for uniform cooking). My "logs" were actually flat on each side...more like an evenly formed rectangle...which made them easier to keep on the racks. I rotated the racks probably once an hour. You can run heavy smoke for about two hours and just let it dry after that.

I know it's early......but is it ever "Too" Early for recipes? I think I've found most of these on here but now with a chunk of us heading into the woods I thought it fitting to post up some of the better Venison Recipes I have or please add some of your own. Honestly I think these all came from here anyways Just consolidating. Wow thats good Venison Pastrami Venison Top Round Roasts. The Cure: • 5 tablespoons Tender Quick • 4 tablespoons Dark Brown Sugar (packed) • 3 Large Hole Dry Bay Leaves • 1 teaspoon All Spice • ½ teaspoon Garlic Powder • ½ teaspoon Anis Seeds • 1 table spoon Montreal Steak season • 2 tablespoons coarse ground pepper • ½ teaspoon of Ground Clove This is the “dry cure” step of the process. Mix all of the ingredients of the cure in a blender or spice grinder making sure all of the ingredients are as close to the same size as possible. Coat all of the meat evenly, and rub it in. Place the meat in zip lock freezer bag and lay flat in a glass baking dish. Put it in the fridge. Rotate the meat twice a day, for a week. If you want stronger flavor go up to two weeks. After the meat gets done with its “time out”, remove it from the bag and rinse it in a water bath for two hours at room temp. Pat it dry and put on the second rub. Again Blend spices to break up Mustard and Coriander but pulse to keep them coarse. Final Crust Rub: • 1 tablespoon Garlic Powder • 2 tablespoons Coarse ground Pepper • 1 teaspoon Paprika • 1 tablespoon Mustard Seed (Whole) • 1 tablespoon Coriander (Whole) • 1 teaspoon Dark Brown Sugar Into the smoker it goes for 3-4 hours at 200deg. You are looking for about 150 to 155 degree internal temp of the meat. I like to use a combination of Hickory and Apple or Hickory and Maple as my wood. Remove the roasts from the smoker and let rest until they cool to room temp. Place in zip lock baggy or an air tight container and place it in the fridge overnight, 24hours if possible. This will let it firm up. Slice as thin as possible and enjoy. Shredded Venison with Au jus Prep Time : 15 min Cook Time : 6-8 hours Yield : 12 - 20 servings Ingredients Venison roasts 3-5 lbs 2 1/2 cups water 1 1/4 cup soy sauce 1 tsp rosemary or 2 sprigs of fresh rosemary 1 tsp thyme 1 tsp garlic powder or 6 fresh garlic cloves chopped 1-2 bay leaf 5-7 whole peppercorns 1 tsp mustard seed 1 Tbsp sugar Directions Combine all ingredients in to the crock pot and cook 6-8 hours. Make sure roasts covered in juice. Shred meat and let see for another 30 min. Serve on hard hoagie buns with au jus dipping sauce. Venison Tenderloin "Fish Fry" This one is a concept more, got it from a friend. Take the Tenderloins out right after gutting and throw them in a ziploc with some water to keep them tender and clean. Then clean them up, cut into cubes and mix with a mixture of simple Lawry's and Flour maybe little pepper if you are feeling spicy. Get a pan of oil going good then put them in you want the oil hot enough to crisp up the flour and so it stays on the meat rather that washes away. Just a few minutes each side, then drain and eat.