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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

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!!