Cooking the kill.

Just had venison chicken fried steak last night -- good stuff!! We use ground for ours. We save the backstraps for more "special" recipes.:)
 
Just had venison chicken fried steak last night -- good stuff!! We use ground for ours. We save the backstraps for more "special" recipes.:)


I used sirloin tip for mine. It was a doe, flavor and tenderness was excellent.


Sent from my iPhone using Tapatalk
 
Just made up some breakfast sausage using "Sausage Season" by Eileen Clarke. Went 50% venison, 50% pork fat. Have to say going that hard on the pork fat really made a great breakfast sausage. Mine were always too dry previously. If anyone wants it, I can type it up.

Next up is making 10-15 pounds of brats. And trying a ground brisket mixed 50/50 with venison and seasoning for grilling burgers.
 
Just made up some breakfast sausage using "Sausage Season" by Eileen Clarke. Went 50% venison, 50% pork fat. Have to say going that hard on the pork fat really made a great breakfast sausage. Mine were always too dry previously. If anyone wants it, I can type it up.

Next up is making 10-15 pounds of brats. And trying a ground brisket mixed 50/50 with venison and seasoning for grilling burgers.

I’d like to find a good seasoning for 100% venison breakfast sausage. I ordered a few different mixes from LEM to try, I’ll report back.


Sent from my iPhone using Tapatalk
 
Back
Top