Posts Tagged ‘ground vension’
Irish Pub Eggs
March 15th, 2011 | 
Author: The preparations are under way for St. Patrick’s day. In our house, that means the venison roast is in the brine, getting ready to become corned venison. This year, we decided to try out another pub delicacy, this one famous in Scotland. Scottish Eggs are hard boiled eggs wrapped in breakfast sausage rolled in breadcrumbs or oats and fried. What’s not to love? I made them with a twist—I made Irish Sausage with venison to wrap the eggs in. Delicious! These little delicacies are eaten cold, making them the perfect breakfast or snack.
Recipe: Irish Pub Eggs
Summary: Scottish eggs with a twist—Irish venison sausage! Delicious pub food.
Ingredients
- 1 dozen eggs, hard boiled
- 2 lbs Irish Venison Sausage
- ½ cup flour
- 2 cups of oats
Instructions
- Peel the hardboiled eggs and set aside.
- Make the sausage using the recipe below.
- Preheat oven to 425°.
- Put the flour in a bowl large enough to roll an egg in. Put the oats on a plate.
- Roll an egg in the flower, lightly coating it. This will help the sausage stick to it.
- Take a 2 ½ ounce scoop of the sausage in your hand and flatten it out. Place the egg in the middle of the sausage patty and roll the sausage around the egg until the egg is completely encased in sausage.
- Roll the sausage/egg ball in the oats until covered.
- Place on a roasting pan.
- When all the eggs are ready, place in the oven and cook for 25 minutes.
- Remove from oven and cool to room temperature. Once cool, refrigerate until ready to eat.
Quick Notes
These are meant to be eaten cold, and make a great breakfast for on the go!
Number of servings (yield): 12
Meal type: breakfast
Culinary tradition: Irish
Copyright © Copyright Susan Rose.
Recipe by Susan Rose.
Recipe: Irish Venison Sausage
Summary: The cloves and ginger make this venison sausage a zingy breakfast treat.
Ingredients
- 1 1/2 lbs venison
- ½ lb pork fat
- ½ tsp marjoram
- ½ cup dried breadcrumbs
- ½ tsp ground ginger or ginger paste
- ¼ tsp cinnamon
- ½ tsp mace
- ½ tsp nutmeg
- ¾ tsp cloves
- ½ tsp cayenne pepper
- ½ tbsp salt
- ½ tbsp freshly ground pepper
Instructions
- Slightly freeze the venison and pork fat. Run both through the meat grinder, alternating so that they mix together.
- Combine all ingredients in a large bowl and mix well, using your hands to make sure the spices work through the meat.
- Either make into small breakfast patties or stuff into hog casings.
Quick Notes
You may need to add a little more fat if you’re making these for the Irish Pub Eggs. The venison is so lean, that the sausage tends to break away from the egg while cooking. More fat, or a little oil, prevents that.
Cooking time (duration): 45
Meal type: breakfast
Culinary tradition: Irish
Copyright © Copyright Susan Rose.
Recipe by Susan Rose.
Microformatting by hRecipe.
Posted in Breakfast, Venison Appetizers, Venison Sausages | 
Tags: Breakfast, ground vension, Irish, venison, venison sausage recipe | 
2 Comments »
Venison Stuffed Peppers
I love stuffed peppers…I’ve realized I don’t really care what they’re stuffed with! I got this recipe from the May 2009 issue of Women’s Health (a great magazine by the way), page 123.
Recipe: Middle Eastern Stuffed Peppers
Summary: Healthy and delicious stuffed peppers with venison.
Ingredients
- 4 medium sweet bell peppers
- 1/2 lb ground venison
- 1 tsp olive oil (I used Spanish)
- 1/2 cup golden raisins
- 1 8 oz can tomato sauce
- 1/4 cup sliced stuffed green olives
- 1/2 tsp chopped garlic
- 1 tsp cinnamon
- 2 tsp ground cumin
- 1 cup precooked brown rice, heated
Instructions
- Preheat oven to 400 degrees.
- Cut the tops off peppers, removing seeds and white membranes. Place in a baking pan.
- Heat oil in a nonstick skillet and brown the venison with the garlic, cinnamon, and cumin using medium heat.
- Add raisins and tomato sauce and cook until mixture is hot (about 3 minutes).
- Remove skillet from heat and mix in rice and olives.
- Place equal amounts of mixture into each pepper and replace tops. Cover pan tightly with foil.
- Bake until peppers are soft (about 15 minutes).
Cooking time (duration): 30
Number of servings (yield): 4
Meal type: dinner
Culinary tradition: Middle Eastern
Copyright © Copyright Susan Rose.
Recipe by Susan Rose.
Microformatting by hRecipe.
Good Old American Meatloaf
I love venison meatloaf! It’s the perfect winter meal…and there are always leftovers for lunch the next day. I remember as a kid making meatloaf sandwiches with plenty of ketchup. Yum. This is the classic meatloaf recipe my mother always made, only using venison instead of beef.
Recipe: Venison Meatloaf
Summary: a traditional American meatloaf with venison
Ingredients
- 1 lb ground venison
- 1 lb ground pork
- 1 cup bread crumbs
- 1 med onion, finely chopped
- 1/4 cup evaporated milk
- 1 large egg, beaten
- 1/2 cup spicy BBQ sauce
- 1/2 tsp Salt
- 1/4 tsp pepper
- 1/2 cup ketchup
- 1 tbs BBQ sauce
Instructions
- Preheat oven to 350°.
- Combine venison, pork, bread crumbs, and onions and mix well. Mix with a stand mixer or your hands to make sure ingredients are well blended.
- Add the milk, eggs, BBQ sauce, salt, pepper, and half of the ketchup to meat mixture and combine well.
- Put in a loaf pan and bake for 30 minutes.
- Mix ketchup with 1 tbs of BBQ sauce. Spread over loaf and bake 1 hour or until done. Let set for 5 minutes before serving.
Cooking time (duration): 1 hours, 45 minutes
Meal type: dinner
Culinary tradition: USA (General)
Copyright © Copyright Susan Rose.
Recipe by Susan Rose.
Microformatting by hRecipe.
The perfect gift for venison lovers! Buy today.
Loading ...
