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blue_healer_guy

Wild Rice And Blueberry Venison Sausage Recipe Please

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I had Center Cut Meats make some of these up with my deer this year. I just got the meat back and will be trying these out this weekend! Super excited, I think it'll be a new favorite 

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Well, i couldnt find a recipe anywhere.  So i used donbo's sausage recipe.  Added 8oz of honey and 8 oz of maple syrup.  A container of probably 8 oz of blueberries.  1 cup wild rice.  Didnt know if to cook rice or what so poured hot water over it and over it till it started to crack.  Overall a 7.5 out of 10.  Rice was still crunchy even after the smoker.  Blueberry taste almost non existent, would definatly add way more.  It was fun tho and as always donbos recipe is the bomb.  25 pound batch

Edited by blue_healer_guy

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Yes, definitely precook the wild rice. For 25lbs, I would probly use 3 cups or more of blueberries.  The ones I have show a blueberry at least every 3/4" on the sausage and still have just a hint of blueberry flavor. 

 

Huge fan of the flavor though, can't wait to work my own recipe!

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it also makes a difference in what rice you use too!!!  Boxed wild, machine harvested or hand harvested...   I always use hand harvested because that is what I raised with...  and it's getting harder to get too!!!

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15 minutes ago, Mike89 said:

it also makes a difference in what rice you use too!!!  Boxed wild, machine harvested or hand harvested...   I always use hand harvested because that is what I raised with...  and it's getting harder to get too!!!

For eating, I like the nett lake hand harvested, wood parched. Sort of spendy  though to be putting in sausage.  I think generic commercial stuff would be good enough for sausage.  Maybe the broken stuff even.

Edited by delcecchi

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1 hour ago, Mike89 said:

not the broken stuff....  and the sausage is only as good as the ingredients you put in it.....

I am just not convinced that by the time you put it in sausage that the difference between the various grades of wild rice would be detectable.    On the other hand there are those to whom cane sugar vrs beet sugar is a thing.

 

I guess my blue collar tongue isn't up to snuff for foodie stuff.    Terroir and all that stuff is pretty much out of my range.

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1 hour ago, Mike89 said:

it's all good..

Especially the hand harvested wood parched stuff from Nett Lake.  MMMmmmmm.   Best eaten pretty much straight, little butter and salt.  

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