Venison Sausage Recipe

Venison Sausage Recipe | Italian Venison Sausage Sandwich

Italian Venison Sausage Sandwich | Venison Sausage Recipe

Recipe by: Karin Holder

“These Italian Venison Sausage Sandwiches are one of our favorite venison sausage recipes. Especially during deer season when we need fast and easy lunches.” – Karin Holder

Ingredients:

  • 1 pound of lean elk/venison sausage
  • Soft Italian hoagie buns of choice
  • 1 bag of shredded mozzarella cheese
  • 1 small can of tomato sauce

Directions:

Note: If you don’t have elk sausage, add the following seasonings to your choice of meat: freshly chopped garlic, freshly chopped basil, onion powder, paprika, ground pepper, garlic powder and salt.

Brown meat and then add a small can of tomato sauce. Simmer until warmed through.

Slice hoagie buns, scoop meat into them and then top with shredded mozzarella cheese. Bake in a 325-degree oven until cheese is melted.

As Seen on: Outdoor Channel

stuffed elk backstrap wild game recipe | Raised Hunting

Stuffed Elk Backstrap Recipe | Wild Game Recipe

A Raised Hunting Stuffed Elk Backstrap Recipe

  • Slice the elk backstrap down the middle and pound out flat
  • Sauté spinach and 5-6 (or more) garlic cloves
  • Spread on elk backstrap, then I added prosciutto with mozzarella cheese.
  • Roll and tuck, roll and tuck.
  • Truss with baking string (most meat markets have and will share)
  • I grill with charcoal, but whatever you use, make sure it is good and hot.
  • Sear all sides, couple minutes on each, cook till desired temp.
  • Take off grill and let meat rest 15 minutes. Slice and enjoy!

Note: photo is before completely cooked in order to show the color variation. Please be sure to cook to your desired level.

smoked elk backstrap wild game recipe | Raised Hunting

Smoked Elk Backstrap | Wild Game Recipe

A Raised Hunting Favorite Smoked Elk Backstrap Recipe

  • Rub the night before with your favorite seasonings, cover and leave in fridge over night.
  • Slice slits into the back strap, insert a garlic clove into each slit, rub with olive oil and flip over and so the same thing.
  • Top with any combination of bread crumbs: can modify.
    • Cubed French bread
    • Fresh thyme
    • Garlic salt
    • Toss with olive oil and toast.
  • Roll out to a fine crumb mixture and top meat.
  • Smoke for 3-4 hours.
  • Smoke over with favorite wood chip for 3-4 hours, then finish to desired temperature on the grill.

 

 

Venison Wellington | Raised Hunting

Venison Recipe | Venison Wellington

Wild Game Recipes | Venison Recipe: Venison Wellington

We don’t get to cook too often but when we do, we like to do it up right!   This wild game recipe will knock your socks off !!!   This wild game recipe, more specifically venison recipe is for Venison Wellington. Throw some cheesy mashed potatoes with it and you will have one happy family!!

Wild Game Recipe: Ingredients

  • 1 ½ lbs, trimmed loin
  • 1 tbsp olive oil
  • 1 ½ tbsp English mustard
  • ½ stick butter
  • 1 large shallot, finely chopped
  • 1 garlic clove, crushed
  • 1 lb mushrooms, finely chopped
  • 1 tbsp finely chopped thyme leaves
  • 1 tbsp finely chopped parsley
  • 12 slices prosciutto
  • flour for dusting
  • 1 package puff pastry ( all -butter if possible)
  • 2 egg yolks, beaten

Directions

  1. Dry the venison, then season well with salt and pepper to taste. Heat the oil in a frying pan and sear the meat all over for about 8 minutes. Brush with mustard, leave to cool, then chill for 20 minutes. Save any juice for the gravy
  2. Melt the butter and soften the shallot and garlic. Add the mushrooms, herbs and seasoning, and cook for 10 minutes until you have a paste-like mixture. Add the brandy and cook until it’s evaporated. Leave to cool.
  3. Overlap 2-3 sheets of cling film on a clean surface and lay the prosciutto in 2 rows, slightly overlapping each slice. Spread the cooled mushroom past all over the prosciutto, creating a thin, even layer.
  4. Place the loin in the centre of the mushroom mixture. Using the edge of the cling film, carefully draw the layer of prosciutto and mushroom around the meat.
  5. Roll into a sausage shape, twisting the ends of the cling film as you do, to form a tigh log. Chill for 30-40 minutes to firm up.
  6. On a lightly floured surface, roll the pastry to a rectangle a little larger than a magazine, and trim the edges to neaten.
  7. Carefully unwrap the prosciutto parcel and lay in the middle of the pastry.
  8. Fold over the bottom half of the pastry. Lightly brush the rest of the sheet with beaten egg.
  9. Roll the whole thing around the meat to encase. Neatly fold under the shorter edges to create a parcel.
  10. Transfer to a baking sheet and, using your hands, smooth the pastry around the meat, pressing it firmly to avoid any air being trapped. Brush the pastry all over with beaten egg yolk.
  11. Chill for at least 30 minutes or up to 24 hours. Then, using the back of a knife, mark the pastry, being careful not to cut all the way through. Heat oven to 400 F
  12. Lightly oil a non- stick baking tray and heat until hot. Put the Wellington on a tray and bake for 30 minutes (35 for well done)
  13. Remove from oven and rest for 20 minutes.

Enjoy this venison recipe, and be sure to check out all of the other wild game recipes!!

Venison Holiday Appetizer | Raised Hunting

Venison Recipe | Venison Holiday Appetizer

Wild Game Recipes | Venison Recipe: Venison Holiday Appetizer

We don’t get to cook too often but when we do, we like to do it up right!   This wild game recipe will knock your socks off!   This wild game recipe, more specifically venison recipe is for Venison holiday appetizers.

Venison Holiday Appetizer | Raised HuntingVenison Recipe Directions

Marinate a deer loin 2 hours in 1/3 c soy, 1/3c teriyaki, 1/3 c Worcestershire sauce, a splash of lemon, a wad of brown sugar & some slap ya momma seasoning.

Pull out and dry at room temp for 30 min

Salt and pepper hard, spray with Pam

2 zone hot charcoal fire preferably toss apple wood on the fire before cooking.

Sear loin on both sides 3-4 min per side

Set on the grill over no fire for 5-6 min per side

Pull off grill and let rest 10-15 min before slicing

Sourdough bagget sliced into pencil thin width

Heat butter and crushed garlic (a lot)

Slather onto bread and broil

Slice loin thinner than a pencil

Put a very thin slice of horseradish hararti cheese on bread then the meat (use all the juice)

Place a half sprig of onion on top

Enjoy this venison recipe, and be sure to check out all of the other wild game recipes!!

Memorial Day Grilled Wild Turkey | Raised Hunting

Wild Turkey Recipes | Grilled Wild Turkey

Wild Game Recipes | Wild Turkey Recipes: Grilled Wild Turkey

We don’t get to cook too often but when we do, we like to do it up right!   This wild game recipe will knock your socks off!   This wild game recipe, more specifically wild turkey recipe is for grilled wild turkey.

TIPS: In our opinion….Wild Turkey is best if you eat it fresh and never have to freeze it. However many times hunters kill more than one bird so they may not want to have turkey over and over. Our family got eleven birds this year…..we have been eating turkey constantly and now walk around the house clucking and gobbling…..just saying….   Gobble Gobble.

GRILLED WILD TURKEY RECIPE

  • Wild turkey breast meat – cleaned up and cut into thin strips
  • Place turkey in a gallon sized zip lock bag
  • Add Soy Sauce, Teriyaki Sauce and Worcestershire Sauce (amount doesn’t matter, we never measure it)
  • Shake the bag so that all the meat is covered with the sauce mixture
  • Marinate 24 hours
  • Spray the grill with Pam, slap your turkey on the grill and cook on each side until all the pink is gone.
  • This won’t take long so watch it carefully as to not let it get overcooked. It will get tough if cooked too long.
  • This will result in juicy and tender strips of turkey in less than 10 minutes!!!
  • Pair the turkey with potato salad, chips, and your favorite beverage !!

Enjoy this Wild Turkey Recipe, and be sure to check out all of the other wild game recipes!!

Italian Bear Sausage Breakfast Burrito | Raised Hunting

Bear Recipe | Italian Bear Sausage Breakfast Burrito

Wild Game Recipes | Bear Recipe: Italian Bear Sausage Breakfast Burrito

We don’t get to cook too often but when we do, we like to do it up right!   This wild game recipe will knock your socks off!   This wild game recipe, more specifically bear recipe is for Italian bear sausage breakfast burritos.

Bear Recipe Ingredients

  • 4-5 small white potatoes
  • 1 lb Italian Bear Sausage
  • 6-8 Whole Eggs ( this is what I use to serve just Warren and Easton, add 6 more eggs for David!!)
  • Olive Oil
  • Seasoning of your Choice
  • Shredded Cheddar and Monterey Jack Cheese

Directions

  1. Splash bottom of skillet with Olive Oil
  2. Cube Potatoes into small bite size pieces
  3. Saute until golden on outside and soft in center; season potatoes as they cook, to your taste; set aside.
  4. Brown Bear sausage in the same skillet until fully cooked but not dried out
  5. Mix all eggs in a bowl, add salt and pepper as desired
  6. Add the eggs to the sausage and mix completely
  7. After fully cooked and ready to serve, sprinkle top of sausage/egg mixture with shredded cheese
  8. Warm Sun-dried Tomato Wrap in microwave or oven
  9. Lay desired amount of sausage egg and potatoes on the wrap, roll up and serve.

Tip: This is a great meal to make the day before a hunt or day in the outdoors. Premake all the burritos, wrap in foil, refrigerate, then reheat in the microwave the next morning.

This is a protein packed bear recipe,  is a healthy meal that will “stick to your ribs” for a few hours making that morning hike to your favorite hunting spot all that much better!!

Enjoy this bear recipe, and be sure to check out all of the other wild game recipes!!