Cooking the kill.
- Thread starter catscratch
- Start date
weekender21
Well-Known Member
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
Kurt
Active Member
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.
Next up is making 10-15 pounds of brats. And trying a ground brisket mixed 50/50 with venison and seasoning for grilling burgers.
weekender21
Well-Known Member
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
