I got to believe there are some good jerky and sausage recipes out there. Please share them.

longwalker

Sorry dont have a jerky recipe.....But i do have a good recipe for venison steak or roast.
Brown you steak in oil of your choice
when browned good remove from oil
add the browned meat to large Pressure cooker layering Vidalia onion & fresh groung pepper and salt with the meat, Add potatoes and carrots as well for a one pot meal.
cook for the prescribed time from your cooker manual or until done to your likeing.
When the cooker is done remove the contents from the cooker leaving the juice behind, add one or two large family sized canned Mushroom soup to juice and you have a great gravy.

Here's my favorite........

Take one deer...add a healthy dose of fps and some butter.

Apply for an extended period of time, some low level Fahrenheits or, Celcius in a pinch...preferably in a cooking apperatus of some sort.

Enjoy...............

their's always one in a crowd.:):):)

wildswalker wrote:

Here's my favorite........ Take one deer...add a healthy dose of fps and some butter. Apply for an extended period of time, some low level Fahrenheits or, Celcius in a pinch...preferably in a cooking apperatus of some sort. Enjoy...............

Hey Wildy, you forgot to add the garlic to the butter mate.....that and some sweet chilli sauce

Cheers, Vince

Wish I had a sausage making machine....nothing better than a good home made "snorker".

Venison goes well with a few other meats. A mix of Venison and wild pig with a few select spices is great. Don't be afraid to experiment. Always wanted to try a mix of turtle and venison, reckon that would be interesting as both are lovely meats.

When I BBQ venison I usually marinate it in a mix of garlic and soy sauce overnight, or honey and soy and use the marinade as a "pour over" when cooking the meat.

Cheers, Vince

Raw venison steak one inch thick, (already dead and properly dressed in the field and cured in the freezer for a month), thawed to 40 degrees F. plus one grill at 400 degrees F, a bit of salt and just a tad of pepper, two minutes on the first side and a minute and a half on the other. Serve with steamed Broccoli or Aspergus and ranch fried potato wedges.

If you like it more done than rare you might as well eat beef!

Aw, C'mon! I didn't shock you with that, did I? I like the flavor of venison and if you put a bunch of spices and sauses on it it just doesn't taste like food to me.

PaulS wrote:

Aw, C'mon! I didn't shock you with that, did I? I like the flavor of venison and if you put a bunch of spices and sauses on it it just doesn't taste like food to me.

G'Day PaulS. Nothin' wrong with some herbs and spices mate. If used correctly and judiciously they are like pepper and salt....they just enhance the great natural flavour of the meat.

Don't know if I would like it as rare as you though. I prefer mine medium/rare. Don't mind a bit of blood, but its a bugger when you have to chase it around the plate cause its still bellowing. :wtf::shooting: The noise annoys the missus too. Had a mate who used to eat his steak blue....slap it on the hotplate just long enough to seal each side, usually a few seconds, then its done. Too rare for me.

Cheers, Vince

Can top that Vince...

Once worked a rail yard job with a guy nick-named Grizz, he was over six feet tall and 3 feet wide, hence his name.....He had one sis and seven brothers IIRC.

Full beard and wore suspenders and logger boots everywhere....once seen him threaten to kill a man.....he didn't bluff, ever.

Had him domesticated Lynx for house cats...two of 'em. And he hung out in a bar called the Cameron Hilton.....out in the middle of a corn field.

Ate raw meat, never cooked.....

I always stayed friends with that man...he was a little rough around the edges...................

Vince,
I would agree with you but it seems that when people start putting garlic on venison it becomes a garlic plate with some steak under it all. They just overdo it with the spices. I reallt like the taste of venison steak - well any steak for that matter. I don't care for it to be "blood rare" (seared on both sides and served) but rare is just fine. Medium rare is ok sometimes but if everything is not perfect you can get a bad piece of meat that chews like leather.

wildswalker wrote:

Can top that Vince... Once worked a rail yard job with a guy nick-named Grizz, he was over six feet tall and 3 feet wide, hence his name.....He had one sis and seven brothers IIRC. Full beard and wore suspenders and logger boots everywhere....once seen him threaten to kill a man.....he didn't bluff, ever. Had him domesticated Lynx for house cats...two of 'em. And he hung out in a bar called the Cameron Hilton.....out in the middle of a corn field. Ate raw meat, never cooked..... I always stayed friends with that man...he was a little rough around the edges...................

WOW....this guy sounds like one mean and nasty %$#@*&% !!!

Just don't let on where I live please mate.

Eating raw meat is not a good thing, unless your innards are designed to handle it. All too often there are parasites and bacteria in meat that the heat kills when it is cooked. This is especially applicable to pork or any sort of game meat. It is one way of keeping your meat fresh though....just tie the critter up and take a few bites as the mood takes you.

Cheers, Vince

for a commercial recipe i love the american harvest jerky spices and then grind the venison course, using a jerky press you mix the spices in and press out then dehydrate until you like it.

cheap fast and pretty good actually