Homemade Italian Sausage

Homemade Italian SausagePhoto by Bill Kinney Photography

Have a go at these easy Italian Sausages!  They couldn't be simpler, simply mix the ingredients, grind, and pack!  Cook them however you want or store them in the freezer to enjoy them the year round.

Ingredients

10 lbs venison

2 lbs pork (optional, it will make it a little dry)

5 tbsp salt

1 tbsp cracked fennel seeds

1 tbsp honey

2 tsp carrow seeds

2 tsp corase black pepper

2 tbsp crushed red pepper

2 cups water

Instructions

1.  Mix all ingredients.

2.  Run the mixture through a coarse disc grinder and package as fresh ground Italian Sausage.  It can also be packed into 35 millimeter casings.

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Venison Summer Sausage

Stuffed Loin Roast

Stuffed Loin Roast RecipePhoto by Bill Kinney Photography

Having family over?  Special holiday dinner?  Look no further!  Who needs to stuff a turkey?  If you have a roast and are looking for a new way to cook it, this is the way to go!  Not only does the roast come out flavorful and moist, but the stuffing is excellent as well!

Bake Time: 2 hrs approx.
Ingredients

venison loin roast 3-5 lbs
1 cup chopped fresh mushrooms
1 cup chopped onions
1 tbsp olive oil
1 package frozen chopped spinach (thawed and well drained) or 2 cups fresh spinach
1/2 cup bread crumbs
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic powder
Mesquite Rub Kirkland style seasoning

Instructions
1.  Heat oil in pan and sautee mushrooms and onions until tender.  Add spinach, bread crumbs, salt, pepper and other seasonings.  Make sure the juices are completely soaked up then remove from heat.
2.  Take the roast and slice it in half like book.  Stuff mixture inside loin roast.
3.  Close roast by using butchers string to tie up roast.  Rub with mesquite seasoning and oil.
4.  Place in greased shallow baking pan.  Bake uncovered at 325F for 2 hrs or meat thermometer reads 160F.
5.  Let stand for 15 minutes before slicing.  Enjoy with mashed potatoes!

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Elk Chili
Venison Frankfurters

Elk Chili

Not your everyday chili, but you won't regret it!  So delicious and so simple, everyone will love it.  Didn't get an elk this year?  That's ok, this makes a great beef chili as well!


Ingredients
1 1/2 lbs elk or venison (ground)
3 garlic cloves (minced)
1 medium onion (chopped)
1 tbsp chili powder
1 tsp psaprika
1 tsp pepper
1 small can (4 oz) green diced chilis  
6 oz tomoato paste
15 oz organic diced tomatoes
1 can (15 oz) Great Northern white beans
32 oz can chili beans
1 tsp parsley
1 tsp Lawry's season salt
1 tbsp Frank's hot sauce

Instructions
1.  Brown meat, onion, and garlic first in olive oil.
2.  Add remaining ingredients and simmer on low until ready to serve.
3.  To serve sprinkle cheese, onion, and sour cream on top...Enjoy!

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Venison Frankfurters
Chicken Fried Venison Steak
Wild Cooked Rabbit or Squirrel

Baked Chicken Fried Venison Steak

Baked Chicken Fried Steak RecipePhoto by Bill Kinney Photography

Chicken Fried Steaks now better than ever!  These don't have to be made with venison, but it sure makes them taste good!  This method is good for tougher cuts of meat and makes the steaks extra tender.  It gives them a unique and delicious flavor that everyone will love!

Bake Time: 25 min. approx.
Ingredients

1 package venison round (cut round into 6-8 ounce pieces)
1 cup Bisquick
1/2 cup Progresso Italian Bread Crumbs
1 tsp garlic powder
1 tsp onion powder
salt and pepper to taste
1-2 eggs
1 can cream of mushroom soup

Instructions
1.  Place each piece of steak between 2 pieces wax paper and tenderize with a meat mallet.
2.  Mix all dry ingredients in a zip lock bag.  Beat egg in a separate dish.
3.  Dip steaks in beaten egg and place in bag with crumb mixture.  Shake so that entire steak is covered with mixture.
4.  Heat frying pan with olive oil.  Fry steak on each side until the batter turns golden brown.
5.  Remove from pan and place them in shallow dish (8x8) with 1 can cream of mushroom soup.  
6.  Cover with aluminium foil and bake at 325F for 25 minutes.  Serve with mashed potatoes.

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Fresh Italian Sausage
Cooked Wild Rabbit or Squirrel

Venison Frankfurters

Venison Frankfurters RecipePhoto by Bill Kinney Photography

Making your own sausages can seem daunting, but we promise you, its not.  All that is needed is the right equipment and a good recipe!  If you are thinking of processing your own meat, this is a great way to begin!  The only thing needed for sausages is a meat grinder, and if you haven't already, we strongly suggest getting one.  We got ours years ago, and are never going back!  These sausages are delicious!  We freeze them along with packages of steaks and ground venison and have tasty treats all year long.  Don't let the work scare you, its not as hard as you'd think, and this recipe is fool proof!  Good luck and enjoy!  Let us know how they turn out!

Ingredients

17 lbs venison (cubed)
8 lbs ground beef or pork
1 cup salt
1 1/2 cup nonfat powdered milk
1/4 cup honey
2 tbsp ground corriander
5 level tsp Quick Cure (dissolved in 1 cup water)
You will also need:
24 millimeter sausage casings
Meat Grinder


Instructions
1.  Mix together venison and ground beef,  Cover and leave set in refridgerater overnight.
2.  After setting overnight run mixture once through a coarse disk grinder and again through a fine disk.
3.  Stuff the finely ground mixture into casings and twist off into 6 inch lengths.
4.  Hang in smoke house heated to 180 F or they may be boiled.
5.  To boil insert a meat thermometer and cook until internal temperature is 160 F.
6.  Once temperature reaches 160 F chill in an ice water bath and refridgerate for at least 8 hours.  You may then pull them apart or package.  The are also delicious eaten right away!

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 Elk Steak Sandwich with Portabella Mushroom Sauce