Posts Tagged ‘venison sausage recipe’

Venison Sausage and Biscuit Pinwheels

Venison Sausage and Biscuit PinwheelReady for just about the easiest — and yummiest — appetizer (or breakfast) recipe in the world? Like many good recipes, this one was born out of a combined need to use up some venison breakfast sausage and find an appetizer to bring to a Memorial Day party. I wanted an appetizer that would be easy to grab and go, knowing people would be milling about.

I think sausage and biscuits are one of the greatest combinations on Earth, so an idea was born. Venison sausage and biscuit pinwheels. Okay, I’ve had these things at parties before, so it wasn’t an original idea. But it was a tasty one, well worth repeating here! And so easy! All you need is about 1/2 pound of venison breakfast sausage (recipe below) and 1 container of ready made biscuit dough (you can make the dough if you want; I’m just too lazy to do that).

Recipe: Venison Sausage and Biscuit Pinwheel

Summary: delicious as an appetizer or breakfast treat.

Ingredients

  1. 1/2 pound of venison breakfast sausage (recipe below)
  2. 1 container of ready-made biscuit dough

Instructions

  1. Prepare the sausage and set aside
  2. Take 2 of the prepared biscuits, smash together, flour and roll out thinly in a rectangular shape.
    rolling the sausage and biscuit pinwheels
  3. Take 1/4 of the sausage and, using your fingers, spread it out over the dough.
  4. Roll the dough to form pinwheel.
  5. Place on a cookie sheet or plate.
  6. Repeat with the remainder of the dough and sausage.
  7. Refrigerate for at least 1/2 hour.
  8. Preheat oven to 350 degrees.
    slicing the sausage biscuit pinwheels
  9. Slice pinwheels into 1/2 pieces and place on cookie sheet.
    sausage biscuit pinwheels on cooking sheet
  10. Bake for 20 minutes, or until biscuits are golden brown.

Quick Notes

I baked mine on a cookie warmer so that they wouldn’t absorb any grease. However, my sausage weren’t very fatty so it didn’t really matter.

Variations

Sprinkle some grated cheese over the sausage for extra yumminess.

Cooking time (duration): 30

Number of servings (yield): makes about 20 pieces

Meal type: breakfast, appetizer

 

Recipe: Flavorful Venison Breakfast Sausage

Summary: Yum. That’s all that needs to be said about this venison sausage.

Ingredients

  1. 1 pound venison
  2. 1/2 pound pork fat
  3. 1/2 tablespoon kosher salt
  4. 1/2 teaspoon rubbed sage
  5. 1/3 teaspoon rubbed summer savory
  6. 1/8 teaspoon ground nutmeg
  7. 2/3 teaspoon ground marjoram
  8. 1/3 teaspoon freshly ground black pepper

Instructions

  1. Put the venison through the meat grinder with the pork fat so that it is well mixed.
  2. Mix in other ingredients, using your hands to blend well.
  3. Form into 1- or 2-ounce patties.
  4. Cook on skillet.

Quick Notes

Note: These freeze well. I place wax paper between each patty so that I can easily separate them once they’ve thawed.

Cooking time (duration): 15

Number of servings (yield): 6 to 12

Meal type: breakfast

Copyright © Copyright Susan Rose.
Recipe by Susan Rose.
Microformatting by hRecipe.

 

Irish Pub Eggs

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.
Irish Pub Eggs

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

  1. Peel the hardboiled eggs and set aside.
  2. Make the sausage using the recipe below.
  3. Preheat oven to 425°.
  4. Put the flour in a bowl large enough to roll an egg in. Put the oats on a plate.
    rolling eggs in flower helps sausage stick
  5. Roll an egg in the flower, lightly coating it. This will help the sausage stick to it.
    encase the egg in the venison sausage
  6. 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 balls in oats
  7. Roll the sausage/egg ball in the oats until covered.
  8. Place on a roasting pan.
  9. When all the eggs are ready, place in the oven and cook for 25 minutes.
  10. 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

  1. Slightly freeze the venison and pork fat. Run both through the meat grinder, alternating so that they mix together.
  2. Combine all ingredients in a large bowl and mix well, using your hands to make sure the spices work through the meat.
  3. 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.

 

Venison Chorizo Pizza

Venison sausage is wonderful on pizza. I thought I’d give a traditional sausage pizza a Tex-Mex twist using my homemade venison chorizo. The result was a delightful cross between nachos and pizza.

Venison Chorizo Pizza

Recipe: Venison Chorizo Pizza

Summary: venison sausage pizza with a spicy Tex-Mex twist

Ingredients

  • 1 ready-made pizza crust
  • 2 tbs roasted pepper tomato sauce
  • 1/2 cup red and yellow pepper strips, sauteed
  • 1/2 cup venison chorizo
  • 3/4 cup colby-jack cheese, grated

Instructions

  1. Preheat oven to 400 degrees.
  2. Spread the tomato sauce over the crust, then layer on the peppers and chorizo.
  3. Sprinkle the cheese over the pizza.
  4. Place on center rack of oven and cook for about 10 minutes, until the cheese is melted and the crust has started to brown.

Quick Notes

If you want an extra crispy crust, bake the pizza on a pizza stone.

Cooking time (duration): 15

Number of servings (yield): 2-3

Meal type: dinner

Culinary tradition: USA (Southwestern)

Microformatting by hRecipe.

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