SPICED VENISON MEAT BALLS
Serves: 8

4 slices whole wheat or white bread
cut into cubes
1/2 cup skim milk
1 egg
1 small onion chopped
2 teaspo chopped garlic
2 tables dried oregano leaves
3 tables dried mint leaves
1 teaspo salt
1/2 teaspo black pepper
1/8 teaspo red pepper flakes
1 pound ground Venison

In a bowl, combine bread cubes and milk; let stand 5 minutes. Add remaining ingredients and mix well. Roll into 1 inch balls and place on greased baking pan. Bade in a 350°F oven for 10 minutes.

I'll have to show my Hubby these recipes. He loves deer meat and he and son went hunting yesterday and brought one home so plenty of fresh meat for them. I myself don't care for wild game of any kind.

Cut some steaks from the roast or tenderloin and then:

First wash and rinse steaks, then soak them in lemon juice/water mixture until ready to cook. When ready to cook, rinse steaks and pat dry; sprinkle liberally with lemon pepper seasoning and garlic powder and onion powder.

Dredge the seasoned steak in flour then brown in hot oil in an iron skillet until nicely browned on both sides. Place steaks into a crock-pot; pour in enough boiling water to cover steaks then add 3 beef boullion cubes and 1/2 cup freshly diced onion and 1 tsp. dried parsley. Place lid on crock pot set heat to high and cook 6 to 8 hours.

This makes a nice gravy and I serve mine over rice. The meat melts in your mouth! It is so tasty, and has no strong gamey taste! You can barely tell the difference between this and beef, my kids used to inhale this when I made it!

Thanks guys!
He brought me a huge ham I gave to Jons Dad and a nice big tenderloin I split with Dad lol.

what about sausage??

Cevapcici

1 pound ground beef (or venison)
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon black pepper
2 garlic cloves, minced
1 1/2 tablespoon all-purpose flour

Place beef in a bowl; mix in the garlic, paprika, salt, and pepper. With damp hands, divide the meat form 2-inch long sausages. Roll each in flour, then shake off excess. Refrigerate until firm. Pan-fry or grill over charcoal for six minutes.





Venison Garlic Sausage

12 pounds pork trim 60/40
10 pounds venison trim
2 pounds beef trim
1 pint water
1½ tablespoons cure
2/3 cup salt
4 tablespoons black pepper
2 teaspoons marjoram
5½ teaspoons mustard seed
2 cloves garlic or ½ teaspoon garlic powder





Super Garlic Sausage

17 pounds beef or venison trim
33 pounds pork trim (50/50)
1½ cups Tender Quick
2/3 cup salt
1 cup brown sugar
½ cup black pepper
6 tablespoons garlic powder
2 teaspoons sage
1 teaspoon allspice
1 tablespoon coriander
1 gallon warm water

Grind meat through coarse plate. Mix spices in water and pour over meat. Mix thoroughly. Grind through coarse plate again and stuff in hog casing. Using a cool smoke (90 °F), smoke for 12 hours. Product must be cooked before serving. NOTE: If you don't like garlic flavor, cut back on amount. Also could fine-grind the product, if desired.




Venison Summer Sausage

15 pounds venison
10 pounds 50/50 pork trimming
2/3 cup salt
1½ tablespoons cure
2½ tablespoons mustard seed
½ cup black pepper
½ cup sugar
1 tablespoon marjoram
1 tablespoon monosodium glutamate (optional)
3 tablespoons garlic powder

Mix salt and cure with coarse-ground product. Pack in shallow pan and place in cooler for three to five days. Mix in remainder of spices, regrind and stuff in 3-inch fibrous casings. Smoke at 140°F for 2 hours; raise temperature to 160 °F for 2 hours, and finish product at 170 °F until internal temperature reaches 155 °F. NOTE: Can substitute lamb or beef for the venison.