Posts Tagged ‘sausage’
Free Deer Recipes for Hunting Season
August 22nd, 2010 | 
Author: Hunting season is almost here! That means freezers everywhere will start filling up with deer meat. And that’s a good thing. The question is, what are you going to do with your deer meat? For the past several years, I’ve been collecting and testing deer cooking recipes and posting them on this web site for free. So look around. There’s something for everyone!
Click here for homemade deer sausage recipes.
Click here for deer casserole recipes.
Click here for deer roast recipes.
Click here for deer stew and crock pot recipes.
And there’s much more. Enjoy! And if you have a favorite, share it…I’m always looking for new recipes.
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Jambalaya with Venison Sausage and Shrimp
Happy Fat Tuesday! Ever since I lived in Louisiana as a child, I’ve love the Fat Tuesday Feast. I try to make a traditional Cajun dish every year. This year I used the Andouille Venison Sausages I made to create a special Jambalaya with homemade venison sausage and delicious shrimp. Jambalaya has always been my favorite Cajun stew. Oh this was good!
Recipe: Fat Tuesday Jambalaya
Ingredients
- 1 tablespoon oil 1 cup onion, chopped 1 cup red bell pepper, chopped 1 tablespoon minced garlic ½ pound Andouille sausage, sliced (instructions page XXX) 1 cup long-grain white rice, uncooked 1 teaspoon paprika 1 teaspoon freshly ground black pepper 1 teaspoon dried oregano 1/2 teaspoon onion powder 1/2 teaspoon dried thyme 1/4 teaspoon garlic salt 1 bay leaf 2 cups venison or chicken broth 3/4 cup water 1 tablespoon tomato paste 1/2 teaspoon hot pepper sauce 1 (14.5-ounce) can, no salt-added diced tomatoes, undrained 1/2 pound medium shrimp, peeled and deveined 2 tablespoon chopped fresh parsley
Instructions
- Heat oil in a large stew pot over medium-high heat. Add onion, bell pepper, garlic, and sausage; sauté 5 minutes or until vegetables are tender. Add rice and the next 7 ingredients (through bay leaf); and sauté 2 minutes. Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf, stir in parsley, and serve.
Cooking time (duration): 20
Number of servings (yield): 6
Meal type: dinner
Culinary tradition: USA (Southern)
Microformatting by hRecipe.
Andouille Venison Sausage
I remember eating Andouille sausage as a child living in Louisiana. Jambalya with Andouille sausage is one of my favorites. I wondered if it would be good with venison. I love making homemade venison sausage, and I wanted to make smoked venison sausage, so this seemed like a good thing to try. It tasted fantastic, although it shriveled up a little more than I think it would have since deer meat is so lean. I think if I made it in a smoker, that would not have happened. Instead, I used my gas grill to smoke the venison. However, it was worth the effort!
Recipe: Andouille Venison Sausage
Ingredients
- ½ lb ground venison
- ½ lb ground pork
- 1/2 Tbs coarse salt
- 1/3 tsp cayenne
- ½ tsp rubbed sage
- ½ tsp ground cloves
- ½ tsp ground mace
- ½ tsp ground allspice
- ½ tsp ground black pepper
- ½ tsp ground bayleaf
- 1 pinch thyme
- ½ clove garlic, crushed
- Large sausage casings
Instructions
- Grind the venison and pork coarsely, using a 3/8″ plate.
- Mix in the spices, using your hands to mix thoroughly.
- Use the sausage stuffing attachment on your meat grinder to stuff into casings. You want the sausage to be about 1 1/4 inch thick.
- Place the sausage in a smoker with hickory chips, or use your gas grill. Smoke slowly until the sausages reach 175°, which should be about 2 hours.
- Eat immediately or freeze.
- Don’t smoke them too fast, or they’ll shrink and get wrinkled (they’ll do this a little anyway since the meat is lean).
Cooking time (duration): 15
Meal type: dinner
Microformatting by hRecipe.
I did use this sausage for Jambalaya on Fat Tuesday. Yum!
The perfect gift for venison lovers! Buy today.
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