|In the Deer Woods|
|by Jerome B. Robinson|
Practical, expert advice on all aspects of deer hunting -- from tracking and stalking to field dressing and cooking.
Results 1 - 10 of 47 for deer sausage
Result Page: 1
Mix deer burger, spices, oats ... paper towels to absorb excess liquid. Cool before slicing. Wrap excess rolls in foil. Place in plastic bags and freeze.
Grind up and mix the deer and pork meat ... lengths. Smoke the sausage at 165 degrees for 10 hours. Remove from smoker; let cool and package for freezer.
Brown deer meat and sausage in large skillet. ... minutes. Cover with foil, uncover, cook until nice crust forms on top, approximately 15 minutes. 8 servings.
Mix all ingredients together thoroughly. Let set 30 minutes, mix again. To cook, shape into patties. Brown both sides lightly in small amount of ...
Brown meat with chopped onion and celery; drain. Add hot sauce, oregano, and paprika; saute for 5 minutes. Pour in baking dish. Layer hominy and ...
The process of making venison sausage begins at the time the deer is butchered and ... loose meshed cloth bags and smoked with hickory smoke for 3 days.
Put ground deer and pork together ... combined. Shape into a roll, wrap in plastic or foil and chill overnight in refrigerator. Slice and fry as regular sausage.
Mix ingredients well and let stand in refrigerator for 24 hours. Mix again and let stand in refrigerator for another 24 hours; mix again and let ...
Mix and knead like bread for 5 minutes. Cover and refrigerate at least 24 hours but no longer than 36 hours. Bake on broiler pan, cookie sheet at 175 ...
Mix all ingredients and roll in foil, shiny side in. Refrigerate 24 hours. Stick holes in bottom of foil. Place on oven rack. Set oven at 325 ...
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