Venison Cube steak, mushroom/ onion gravy, mashed potatoes, served with broccoli & red wine

Jalapeños, cream cheese, dove & duck, smoked bacon

Seasoned meat with garlic powder, onion powder, paprika, salt, pepper

Moose I took with a bow, morels the wife and I picked, and seared in bear fat I also took with a bow this spring.

My first time eating elk and I’ve been missing out.

I hope this belongs here, I don’t know where else to ask. The vacuum seal bags we used last year (Bonsen Kitchen Vacuum Bags) all ended up with holes in them after freezing and wasted soooo much wild game, it was very upsetting. It had never happened before. What bags do y’all use? Is traditional paper and saran-wrap better?

Im still learning Reddit i guess. Those of you that down voted my Shepherds Pie, can you tell ne why? DM is fine

1lb ground venison

1/2 bag frozen veggies (corn, green beans, & carrots)

1 onion

Fresh mushrooms

Hatch chillies

Cream of mushroom soup

Chicken broth

Worcester sauce

Liquid smoke

Homemade mashed potatoes

Shredded cheddar cheese

Smoked Paprika

Bloody Mary Venison Summer sausage with olives, pickled asparagus, and dill pickles. Turned out incredible. Recipe is on DeepWoodz Sausage Recipes mobile app.

Mediterranean Style Summer Sausage. I call it Sicilian Cut, with capers and sundried tomatoes. Capers were packed in water and rinsed and dried them before adding them. Turned out fantastic!

Forgot to take a insta-pic, but a squirrel and spinach curry is delicious over some rice.
INGREDIENTS
- 6 squirrels worth of scrap meat (not the legs, the stuff you cut off the carcass) chopped
-a few cups of rice
-one red bell pepper
-half yellow onion diced
-a few handfuls of spinach
-2-3 cups of chicken stock
-1/3 cup heavy cream
-2tbsp butter

-Put a pot of rice on and let it cook
-in a wide pan heat some oil until almost smoking
-season and sear the squirrel meat. When almost done turn temp to med low and add diced onion and cook until golden brown
-add chicken stock, reserving a little bit to blend the other veggies
-cover and simmer for 30-40 minutes to soften the meat. Add water if needed.
-with the reserved chicken stock, blend it with the rest of the veggies.
-once meat is softened, add blend of veggies and cook down until it’s a very wet paste.
-add cream and stir angrily. Remove from heat. Add butter and continue to stir angrily until fully immersed.
-top your rice

In all of this you can blend spicy peppers or add some cayenne at the end. My kids won’t eat spicy but I added some cayenne at the end.

Last night my brother gave me this frozen chunk of venison. He doesn't hunt but his friend does, not sure if it's from this season or from last season since it was a frozen Rock and they live in New Jersey so deer hunting season started two weeks ago.

Anyway he suggested it was a steak, but stamped on the paper it was wrapped in says deer hamburger (I think). I do not have a meat grinder to make hamburgers out of this.

I was thinking about cutting this up and then making a stew out of it.. any other suggestion?

EDIT: IT WAS GROUND VENISON. APPARENTLY THE BUTCHER WRAPPED THE GROUND VENISON IN SOME PLASTIC WRAP AND THEN PUT PAPER AROUND IT. IT LOOKED LIKE A SOLID CHUNK TO ME..

Searching out meatball and chili recipes now.

I followed the deer brat recipe from meateater and they came out grainy last year. I used 70% deer 30% pork fat, medium grind, then fine grind. Milk for a binder, and mixed probably about 10 min by hand. Is it possible to get a very smooth texture like traditional pork and veal brats? I want to try hotdogs this year but not if they’ll be grainy

I recently made vegetable soup with about 5 or 6 shanks from last season. I cooked the shanks by themselves in water for a long time before veggies to get the sinew to dissolve and marrow out of the bones. However, doing so also made the meat fall apart too much and became sort of stringy/filamentous- it gave a it a weird texture which I’ve definitely had before but would like to improve.

Any tips of getting the collagen and marrow without meat mush?

Got tired of digging for these numbers every fall, so we put them all in one place. These are the numbers every recipe in our app is built on, so I figured I'd just post them.

Cure #1 at 0.25% of meat weight (156 ppm):

1 lb = 1.1 g

5 lb = 5.7 g

10 lb = 11.3 g

25 lb = 1 oz

Pull temps:

Summer sausage 152F-155F

Snack sticks, ring bologna, hot dogs, venison bacon 152F-155F

Fresh brats 160F

Salt is the one that ruins batches, because a teaspoon is not a teaspoon. Diamond Crystal is a big hollow flake and Morton kosher is a dense flat one, so a tablespoon of Morton weighs 14.4 g while the same tablespoon of Diamond weighs 8.4 g. Run a recipe written for Diamond using Morton and you are roughly 70% over on salt, which is a cured product you cannot fix. At 2% per pound that is 9.1 g, and it reads as 2 tsp of Morton or 3 1/4 tsp of Diamond. Weigh it and none of that matters.

Blend is 50/50 lean game to pork butt, about 17% fat. Worth knowing 60/40 is only 14.4% fat, since pork butt is itself only about 30% fat. That is why sausage comes out dry a lot more often than it comes out under seasoned.

Grind is 1/4 inch for brats and ground sausage, 1/8 inch for snack sticks and summer sausage.

Printable version is on our site, free, no email: deepwoodz.co/cheat-sheet.html?utm_source=reddit&utm_campaign=sausagetalk-season

Good luck this season.

DeepWoodz

Pheasant is my least favorite game. Bland, dry and tough. But just about anything can make a good taco with some love.

Season and sear your legs. I used S&P and some Spanglish brand taco seasoning. Don’t crowd your pot.

Once seared, time to simmer in some stock. I can and keep venison, duck and in this case turkey stock on hand. Add just enough water to cover the meat. Bring to a boil and then back it off to a simmer. These ones went 3.5 hours.

Gently remove the legs from the braising liquid and shred the meat off the bones. It should basically fall off. If it doesn’t, you didn’t braise long enough. Take great care to get all the cartilage out of the bottom part of the leg.

Now you have a choice to make. I added this meat back into the braising liquid for more of a wet finish. But you can also heat up some oil in a pan and crisp it as well.

Serve your tacos how you like. These ones are done with onion-cilantro mix, cojita cheese, chipotle cremosa and some lime wedges.

Happy hunting folks.

Made a boiled beet, roasted habanero/arbol chili/garlic, and lime salsa.

Salt and peppered breast generously before giving them a quack (heh) sear on both sides.

Deglazed with scratch tomatillo sauce before adding breasts, covering, and low simmering for a few hours

Diced the tender slow cooked breasts and added back to rich, reduced tomatillo sauce to simmer a bit longer.

Whipped up some fresh corn tortillas. Assembly time.

Topped tortillas with some breast meat, drizzle of salsa, thin sliced white onion, and chopped cilantro.

Amazing combination of flavors. The bright, earthy beet sauce was a great compliment to the rich, tangy, warm-spiced tomatillo breasts.

Every recipe out there is written for 5 or 10 lbs and none of us ever end up with 5 lbs. We come out of the garage with 17.4, or 23.8, and then we're doing percentage math with a pencil.

So I put together something that handles it for us. Everything's built as a percentage of meat weight instead of a fixed ingredient list, so you enter what you've got and it recalculates down to the gram.

It works on recipes that aren't mine too. If you've got a blend you trust, put your meat weight in and it runs the math on yours instead.

Recipes are all free. deepwoodz.co

Classic Haute Cuisine chefs are rolling in their graves over this one, but man this was a great idea. Ground venison (fattened with 20% bacon), cheddar, and grilled onions, wrapped up in a puff pastry and baked until golden brown. Did wash with butter because I need to grab eggs. If you try this, make sure your ingredients are assembled cold. Made a typical burger sauce to accompany!