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Results 61 - 67 of 67 for ground venison sausage
Mix ingredients thoroughly. Shape into rolls no thicker than 1 1/2 inch diameter. Refrigerate wrapped rolls for 24 to 36 hours. Bake on ...
62. VENISON SAUSAGE
Mix all ingredients together; let stand in refrigerator for 24 hours. Mix again; refrigerate another 24 hours. Shape into 3 equal size ...
63. VENISON SAUSAGE
Mix ingredients well, cover and refrigerate. Remix in 24 hours and refrigerate for 3 days. After 3 days shape into five rolls. Bake in oven ...
This makes strong garlic flavor; can use less. Mix together well; use hands. Cover and refrigerate overnight. Second day, mix and make ...
65. DEER SAUSAGE
Mix well and put into casings. Smoke. Bake in 275 degree oven for 2 hours. Put pan of water in bottom of oven to create moisture. The meat ...
Mix 20 pounds of ground venison with 20 pounds of ground ... used for Polish sausage). Smoke in a good ... may be substituted for the venison.
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