We processed about 40 lbs of venison burger & 10 lbs of sausage Monday night. The only thing we didn’t grind were the tender loins, back loins & ‘football’ roasts (large ham muscles). Everything else is ground up. I’m making a venison burger bean casserole tonight. I also do Sloppy Joe’s (fabulous recipe from a chef who does game), stroganoff, “pot roast” with the footballs, chili, Emeril’s venison stew (really good) & pretty much anything else where you’d normally use hamburger. I have a dehydrator & a jerky ‘gun’ (present from relatives), but haven’t gotten into doing jerky yet. I cannot remember the last time we bought hamburger or beef roasts, etc.
Stroganoff it is. I ‘ll defrost some deer, elk or buffalo as soon as I can decide which.
“I have a dehydrator & a jerky ‘gun’ (present from relatives), but haven’t gotten into doing jerky yet.“
Venison Jerky Recipe:
1 lb. venison. Use a cut you’d normally grind but leave it whole.
1/2 cup red wine
3 tablespoons Fish Sauce
1/2 tablespoon fresh ground black pepper
Slice the venison about 3/8 inch thick. It’ll be easier if it’s partially frozen.
Mix red wine, Fish Sauce, and black pepper. Marinate sliced venison overnight in this mixture.
Place the marinated venison on dehydrator racks and grind some more pepper on them. Process at 160 degrees for about 6 hours or until it done.
Enjoy.
L