Need help with venison

[Fatty07]

Recently moved a family friend. His freezer was full of venison. Since he is no longer able to do much, I am stuck with 100 pounds of meat (all smiles). Before I get back lash he had tags on the freezer and the deer are legal. Majority of the meat is unprocessed and am looking for recipes. Would like to make hot dogs and brats, jerky, and burger. I already have plenty of bolonga and summer sausage. Am relatively new to the process so make the insturction for a dummy please. Have most tools need including electric grinder, jerky shooter, and dehydrator. Just looking for recipes. Thanks

[Tom Linderholm]

Cajun Venison Sausage

This is a fairly standard recipe for Cajun Sausage, which goes well with many pasta dishes. Serve either in a ground form or stuff into pork casings. The stuffed ones make great grilling sausage as well. I would recommend using some of the less tender cuts for this one.

Bulk Venison: 5 lb.

Bulk pork fat: 1 lb.

Coarse salt: 3 tablespoon

Diced onions: 1 Cup

Ground cayenne: 1 1/2 teaspoon

Ground cinnamon: 1/2 teaspoon

Ground cloves: 1/4 teaspoon

Powdered thyme: 2 teaspoon

Ground bay leaf: 6 leaves

Crushed garlic cloves: 6

Chopped parsley: 3 tablespoon

Chop Venison and Pork Fat and mix all the above ingredients. Run through your grinder and continue to mix by hand once ground. I like to cook off a small amount prior to packaging to adjust any spices.

The following is a recipe we will be trying out tomorrow night at the Taste of the Nation in Duluth.

Venison Pot stickers

Bulk Venison: 1 lb.

Chopped Green Onion: 1/2 Cups

Coarse salt: 1 tablespoon

Ground cayenne: 1 1/2 teaspoon

Orange Juice: 1 Cup

Soy Sauce: ½ Cup

Chopped thyme: 1 tablespoon

Crushed garlic cloves: 1

Chopped Ginger: 1 tablespoon

Chopped parsley: 1 tablespoon

Combine above ingredients in a good size pan and cook over medium heat till Venison Becomes Tender. Once this is achieved Blend thoroughly in a food processor.

Wonton Wrappers or Pot sticker Skins (can be found in ethnic stores or in larger supermarkets)

Egg Wash (mixture of Egg and milk for sealing pot stickers)

Take the above mixture and follow the directions below:

The following pictures were taken from Recipe Tips online.

Whether you are preparing crab rangoons, potstickers or wontons, wrapping them can be a little intimidating. Below are directions to getting you on your way to wrapping with the professionals.

Working with prepared, packaged wontons is the easiest way to get started. They can be purchased in most grocery stores and are great to work with.

Place the wonton on a flat working surface. You can work with one at a time or create an assembly line. Either way is fine. Keep wrappers that are not being used in an air tight package due to the fact that they dry out quickly.

Place a small dallop of desired filling onto the center of the wrapper. Be careful not to over fill it due to the fact that they will burst when they are frying.

Spread the filling out to the size of a quarter.

Use your finger or small pastry brush to moisten the edges of the wrapper with water or egg wash. This will act as the glue to keep the wonton held together when folding.

Once the edges have been moistened, fold the wrapper in half to create a rectangular shape.

Trace around the outer edges to make sure that the wonton has sealed. It is also important to press out any air that might be trapped around the filling. Too much air inside the wrapper will result in the wonton puffing up and breaking open when frying.

Moisten the sides again with water and fold the wrapper in half one more time so the the wrapper is a quarter of the size that it was originally.

Press the sides down for a tight seal.

The wrapper will now have a creased side along the long edge and an open side. Turn the wrapper so that the open edge is pointed up.

Take the right side of the wrapper and fold it down over the right edge of the filling.

There should be four layers on the right hand folded side of the wrapper. Take ahold of the top layer and pull it up so that it sticks out slightly.

Fold the left side of the wrapper down as you did to the right side but this time overlap the right side a little. Moisten inbetween these two layers and press to seal.

Take ahold of the top layer on the right hand side and pull it up so that it sticks out.

The end result should look somewhat like a nurses hat. These are now ready to boil, steam or fry.

Tip: As the wontons are being prepared, keep the ones that are finished under a slightly damp towel so that they don't dry out.

[lip_ripper]

Go to any of your outdoor retailers even Mills. They all carry spices and casings for your sausages/ jerky etc.

Another good dish if you like philly beef sandwiches is to cut your venison very thin. Brown it lightly in a fry pan w/ green peppers and onions. Put on top of a half of hoagie w/ mozzerella cheese and lightly broil. Its very good!

[Fatty07]

Thanks....I'll give it a try. Let ya know.

[Hotspotter]

Cheffrey:

Phenomenal. I love the pics. Good work!

Joel