Craig D.
Member
Reged: 10/09/06
Posts: 157
Post Bucks: $2.72
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Anyone have a great Venison Recipes? 
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damman
Member
Reged: 11/21/06
Posts: 36
Post Bucks: $1.34
Loc: Pepin county Wi
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after watching that Ed Gein movie the other nite it might be a long while before i eat venison 
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mossydan
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Reged: 03/27/03
Posts: 2826
Post Bucks: $9.88
Loc: Cedar Rapids, Iowa
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A few years back I made summer sausage and it was great. They had a local grocery store here that made thier own summer sausage and natural casing hotdogs etc. I told them what I want to do and that I had 80 pounds of very clean venison. They asked me if I wanted to make some summer sausage and I told them that sounds good. They set me up with a 20 pound box of pork trimmings, 50 2lb casings that I would stuff and all the spices for 100 pounds of summer sausage. I bought the supplies and went home. Later I decided I wanted to add cheese and I bought 10 pounds of sharp cheddar cheese and the extra casings I would need for the now 120 pounds of sausage.
I went home and ground the pork trimmings and then added that to the 80 pounds of ground venison, than added the cheese. I added the water for shrinkage and then stuffed the casings with the seasoned mix. I stapled the end of the casing that came with a ring on one end and put them in the over at 170 degrees for two hours.
The butchers that sold me everything told me to let it cool completely down so the casing would shrink and so the meat would get solid when cooled befor I ate it. I let the summer sausage cool down and cut off a slice,,,,of some very fine summer sausage. For anyone that wants to try to make thier own summer sausage its a breeze to make and anyone can do it. Go to your local butcher shop and tell them how much your making, add jalapenos, cheese, onions and anything you want and they will sell you the spices and tell you how its done, its well worth it and you'll have enough sausage around until next season. Its just like the good summer sausage right off the shelf at the local meat markets and its (easy) to make.
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todd carnes
Member
Reged: 07/15/05
Posts: 438
Post Bucks: $3.08
Loc: Milan IL
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Trade for beef.: 
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Lip Ripper
IDA Field Staff
Reged: 07/14/03
Posts: 7839
Post Bucks: $21.28
Loc: Northern Twin Cities, MN
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Why do you ask?? Did someone get one? 
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Lip Ripper (aka Rob Stenger)
GameHide Pro Staff /
Northland Concrete & Masonry
BfishN Tackle /
Stone Construction Inc
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Dunn
Member
Reged: 01/07/08
Posts: 128
Post Bucks: $1.56
Loc: Iowa
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Steak:
Cheap Irish whiskey and soy sauce in a ziploc bag with a good steak. Marinate overnight, toss on grill, and enjoy!
Back Strap:
Lay an 8 to 12in strap in tin foil. add lemmon pepper, diced onions, diced apples and two diced banana peppers. roll into a log put on grill for 15 to 20 min each side, remove from foil and sere, or in oven @ 400F for 35 min. meat comes out tender and delicious!!!!!
Ok I am thawing backstrap now. 
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The greatest things are found at the edge, where fog and shadow tease the mind and force one to pursue.
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