This is a basic country style venison sausage. Use it as a master to play with. Vary anything you like, but pay attention to salt. Even a little difference in salt is noticeable.&nbsp;

Venison Sausages with Bay and Garlic

venison

fatty pork shoulder

salt, (about 2 rounded tablespoons)

Instacure No. 1 ((optional))

(ground

ground black pepper, (about 2 teaspoons)

celery seed, (about 1/2 teaspoon)

red wine

water

dry milk powder ((optional))

Chop meat and fat into chunks that will for into your grinder. (Optional expert step: Mix the salt and curing salt - if using - with just the meat, grind very coarsely -- 10 mm or 12 mm plate -- and refrigerate overnight. If you don't have such a large plate, cut the meat a little finer and do the same thing. This will give you a tighter bind in the finished sausage, which is especially important, as this is a coarsely ground sausage.)

Take out some hog casings and set in a bowl of warm water.

When you are ready to grind, mix the meat and fat with all the herbs and spices. If you are using the dry milk powder, mix that in, too. I use it when I slow-smoke sausages; it helps them retain moisture and shrink less after they come out of the smoker. Make sure the meat and fat are 37°F or colder by putting the mixture in the freezer for an hour or so. Put the wine in the fridge.

Grind through your meat grinder (you can use a food processor in a pinch, but you will not get a very good texture) using the coarse die (6 mm or 7 mm).

Make sure your sausage is very cold, between 28°F and 32°F. When it's cold enough, take it out of the freezer and add the wine and water. Mix the sausage thoroughly either using a Kitchenaid on low for 60 to 90 seconds or with your (very clean) hands for 2 minutes. This is important to get the sausage to bind properly.

Stuff the sausage into the casings. Twist off links by pinching the sausage down and twisting it, first in one direction, and then with the next link, in the other direction; this helps prevent them from unwinding. Or you could tie them off with butcher’s string. Make sure you pierce the links wherever there are air pockets; I use a needle sterilized in the flames of my stovetop. Gently squeeze the links to remove all air pockets.

Hang the sausages in a cool place for up to a day (ideally hanging in a fridge, but even an hour at room temperature helps a lot). Once they have dried a bit, put in the fridge until needed. They will keep for at least a week refrigerated.&nbsp;If you are freezing the sausages, wait a day before doing so. This will tighten up the sausages and help them keep their shape in the deep-freeze.

It's been many years since I ate boerewors in Africa. I did eat it a few more times when I was in South Africa, including at a braai (barbecue) hosted by an Afrikaner political candidate outside Bloemfontein. I've never even seen this sausage in America, although I bet I could find it if I looked hard enough. The origin of this link is Teutonic, as the Afrikaners are of mostly Dutch and German origin. So it's a little like a bratwurst, but with more aggressive spices. Typically it's a mix of beef and pork. There are many recipes for boerewors out there, just as there are with other traditional sausages like Italian and brats. This is mine. If yours is different, let me know how, as I'd be interested in hearing more variations. Boerewors is almost always made as one long coil and grilled slowly over coals or wood in a braai. It's a damn good party food this way, as people slice off however much they want and eat it on bread or with potato salad and grilled vegetables.

South African Boerewors Sausage

pork

pork fat

kosher salt

cracked black pepper, (about 1 tablespoon)

coriander seed, (about 3 to 4 tablespoons)

ground allspice, (about 2 teaspoons)

brown sugar

malt vinegar

brandy

Hog casings

Get out about 10 feet of hog casings and soak them in warm water.

Cut the meat and fat into chunks you can fit into your meat grinder. Mix together the salt, pepper, coriander, clove and allspice, then mix this with the meat and fat until every piece has a little on it. Refrigerate overnight if you want, but let it marinate at least an hour or so; this helps develop myosin in the mixture, which helps the texture of the finished sausage. When you are ready to grind, put the meat in the freezer until it is between 30°F and 40°F. Put your grinder parts (auger, dies, blades, etc) in the freezer, too, and put a bowl in the fridge.

Grind one-half of the mixture through the coarse die on your grinder, and half through the fine die. This creates a more interesting texture. If your meat mixture is still at 35°F or colder, you can go right to binding. If it has heated up, you need to chill everything back down. Use this time to clean up the grinder.

Once the meat is cold, put it in a large bin or bowl and add the sugar, vinegar and brandy. Mix well with your (very clean) hands for 2 to 3 minutes — a good indicator of temperature is that your hands should ache with cold when you do this. You want to to mix until the meat binds to itself. You can also do this in a stand mixer set on its lowest setting, but I find you don’t get as good a bind as you do when you do this by hand.

You now have boerewors. Most people stuff this into long coils of about 1 to 2 pounds each. Stuffing sausage is easier with two people, one to fill the links, the other to coil, but I do it solo all the time. Stuff the links well but not super-tight, as you will not be able to tie them off later if they are too full. Don’t worry about air pockets yet. Stuff the casing until you get a coil about a foot wide, leaving lots of room on either end to tie them off; I leave at least three inches of unstuffed casing on either end of the coil. Tie off one end of the coil. Gently compress the sausage in the casing from the other end. Look for air pockets. To remove them, set a large needle or a sausage pricker into a stovetop burner until it glows (this sterilizes it), then pierce the casing at the air pockets. Tie off the other end of the coil and repeat with the rest of the sausage.

Set your coil on a rack for an hour or so to dry. You can do this overnight in a fridge if you want. Once dried a bit, the boerewors can be refrigerated for up to a week, or frozen for up to a year.

So there are all kinds of ways to vary this recipe. Let&#039;s start with the meat. Traditionally merguez is 100 percent lamb, so you can do that if you want. For venison, you can use 100 percent venison if the animal was fat (read this article on venison fat if you are nervous about using it), or 4 pounds lean venison with 1 pound pork fatback or beef fat, or 3 pounds venison with 2 pounds fatty pork shoulder. Sheep casings make this sausage, and you can sometimes get them in good butcher shops, or you can buy sheep casings online from The Sausage Maker. Yes, you can do merguez in hog casings, but it&#039;s obviously not traditional.

Merguez Sausages

venison fat

pork fatback

kosher salt, (about 3 rounded tablespoons)

garlic

sweet paprika

black pepper

cumin

coriander seed

harissa

red wine vinegar

Sheep casings

Get out about 20 feet of sheep casings and soak them in warm water. If you don’t trust your source, run water through them to check for punctures or weak spots.

Make sure all your equipment is cold; freeze your grinder's grinding plate and blades, and the bowl you will put the meat into for 30 minutes to an hour. Do the same for the meat and fat. When everything’s nice and cold, mix the meat and fat with the salt and all the dry spices.

Grind it all through a coarse plate; I use a 10 mm plate. Test the temperature of the mixture, and if it’s 35°F or colder, go ahead and grind it all again through a fine die, like a 4.5 mm or thereabouts. If it’s warmer, put the mix back in the freezer to chill until it hits 35°F or cooler.

Once the sausage has been ground twice, test the temperature again to make sure it’s cold. I prefer to chill the mix down to 28°F to 32°F for this next stage. Chill the mix and when it’s cold enough, take it out and add the harissa, vinegar and water. Now, mix and knead the mixture in a big bin or bowl with your hands for a solid 2 minutes — your hands will ache with cold, which is good. You want everything to almost emulsify.

Stuff the sausage into sheep casings rather loosely. It's pretty important that you have a narrow stuffing tube for your stuffer, or the sheep casings will break. I like my merguez to be about 6 to 8 inches long, but it’s your choice. To twist them into links, tie off one end of the coil you just made. Pinch off links with your two hands and roll the link between them forward a couple times. Move down the coil and repeat, only this time roll backwards a few times. Repeat until you do the whole coil. Now look at the links, which will probably have air pockets in them. Use a sterile needle or sausage pricker (set it aglow in your stovetop flame) to puncture the casing over all the air pockets. Gently compress the links together to squeeze out the air pockets and rotate the links a bit more to tighten; this takes practice.

Hang your links for at least 1 hour if your room is warm, and up to overnight if you can hang them in a place that’s 40°F or cooler. Don’t let them freeze yet. If you are not hanging overnight, let the sausages continue to dry uncovered in the fridge overnight before you seal them up and freeze. Merguez will keep a week in the fridge and a year in the freezer, if you have vacuum-sealed them.

After the hunt it's nice to have options for cooking wild game.  This recipe is sure to please.  Even people who don't love wild game will eat this.  This is one of my signature recipes, I used elk after running out of pork.  Now it is one of my most requested dishes.

Elk Green Chili Stew

all-purpose flour

butter

onion,

garlic cloves,

lbs elk meat, cubed

green chilies, fire roasted

better than bouillon, beef bouillon

salt

pepper

Cook butter and flour in a deep dutch oven until flour turns light brown.  Add water while stirring vigorously with a whisk.  Then add chopped onion, minced garlic, cubed elk, chopped green chilis, and bouillon. 

Let simmer on med low for aprox. 2hrs.  Let it cook down to an almost gravy consistency.  Check to see if seasonings are to your taste, add salt and pepper if needed.  Serve with flour tortillas, cheese, sour cream and salsa if desired and enjoy!

Traditionally you would not flour or bread a cutlet for jägerschnitzel, but sometimes I like a light coating of flour. Do not bread it, though. That's wiener schnitzel, or milanese. Both are good, just different. What mushrooms to use? Historically you would use regular button mushrooms plus chanterelles. I say use anything you want, but use a variety of mushrooms. I like those "chef's sampler" packs you can get in the store.

Jaegerschnitzel

Salt

yellow onion, (roughly chopped)

bacon fat, (lard or butter, divided)

Flour

flour

venison, (duck or beef stock)

cream

Black pepper

Place the meat between two pieces of plastic wrap and pound until it is about 1/8 inch thick. Do this firmly, but don't wail on the meat or you will tear it. Trim the cutlets to an even shape if you want.

Set a large sauté pan over high heat for 1 minute, then add the mushrooms to the hot, dry pan. Shake them around so they don't stick too much and cook the mushrooms until they give up their water, about 3 or 4 minutes. Add 2 tablespoons of the bacon fat and onions and stir-fry everything until the onions begin to brown, about 3 minutes. Remove the mushrooms and onions and set aside.

Dust the cutlets in flour if you want to. Add the remaining bacon fat to the sauté pan and let it heat up over medium-high heat. Do not let it smoke. Sear the cutlets for 90 seconds on the first side. Keep them from curling up with a spatula. Flip the cutlets and sear another 90 seconds for medium doneness. Remove the cutlets to a plate. (If you have a lot of them, set the plate in the oven and set it to "warm.")

Add the 2 tablespoons flour and mix with the fat in the pan. Turn the heat to medium and let the flour-and-fat mixture cook until it is the color of coffee-with-cream. Slowly pour in the stock, plus any juices that have come off the cutlets while they rest. You should have a thick gravy. If it is thin, let this boil down a minute or two. If it is really thick, turn off the heat, wait for the sauce to stop bubbling and stir in the cream. Add the mushrooms and onions back to the pan and toss to coat in the sauce.  Add salt and black pepper to taste. Pour this over the cutlets and serve at once.

So as a hunter, I am using elk flank steak, but beef flank steak works fine. The main key to cooking great fajitas is super high heat, so use your most powerful burner with your fan on high.

Flank Steak Fajitas

garlic powder

cayenne

oregano,

lime

flank steak

canola oil

green bell pepper,

red bell pepper,

orange or yellow bell pepper,

onion, sliced

cilantro

Salt and black pepper

Flour tortillas

Avocado, sliced

Mix all the dry ingredients for the marinade together, then rub them into the flank steak Put this in a bag or plastic container in the fridge for up to a day, and no less than 2 hours. If you are only going to let it marinate 2 hours, add the lime juice right away. If not, add the lime juice with 2 hours to go.

You will need a large frying pan, ideally cast iron. Start getting it hot. Take the meat out of the fridge and wipe it dry with paper towels. You want it pretty dry. Coat it in 1 tablespoon of the canola oil. When the pan is hot, I mean hot as in starting to smoke, about 500 to 600F, lay the flank steak in the pan. If you happen to have a bacon press, put it on the meat, If not, no big deal. Let it sit there for 3 minutes. Turn the meat and let it cook another 2 to 4 minutes, depending on how you like your meat. I only give it the 2 minutes because the flank steak will cook a bit more via carryover heat when it&#039;s on the cutting board. Move it to the board.

Coat the vegetables in the remaining canola oil and add them to the hot pan. Stir fry a minute, then let them sit a bit to get some char. Move them once a minute for 3 minutes. You want them soft, but not mushy, and with some browned or even blackened bits. Turn off the heat and mix in the lime juice and cilantro, as well as salt and lots of black pepper.

Slice the flank steak against the grain, and serve with the vegetables in tortillas and topped with avocado.

This is the only steak my family will eat.  They do not even like NY strip any more.  We have our meat processor cut our venison steaks to about 1 inch thick, then I marinate and grill to medium rare.  Better than beef and better for you too!  Our traditional family Christmas Eve dinner menu is always venison steak and shrimp scampi!

Venison Steak Marinade

lemon juice

Worcestershire sauce

soy sauce

ground pepper

(1 1/2 venison steak

Mix all marinade ingredients together in a small measuring cup.  

Place venison steaks in a large zip lock bag.

Place bag in a flat casserole dish so that the steaks are in a single layer.

Refrigerate and marinate at least 4 hours, turning every half hour to marinate each side.

Drain marinade and grill steaks to desired doneness.

I double or triple this recipe for each addition package of steak.  Any wild game steak can be used in this recipe.

Wow!  My husband got a deer this year and our first taste of it was the inside loin.  I used this marinade on it and what a wonderful flavor.  I browned it in my fry pan then removed it and added mushrooms and sauteed them until slightly browned then put the loins back in and baked for about 25 minutes.  We couldn't stop eating what a great flavor.  I will be using this marinade for more than venison.  Thanks so much!

I like to grind the meat and fat for this right before making the jerky, but any ground venison will do. You will want at least a little fat in the grind, however, because otherwise the jerky will be pretty crumbly and dry. If you don’t use bacon, you will want to increase the salt to 25 grams. And if you have smoked salt, you will want to use it.

Pemmican-style Ground Meat Jerky

bacon

cranberries

salt, (about 1 tablespoon)

Instacure No. 1, (about ½ teaspoon)

½ teaspoon ground mace or nutmeg

onion powder

paprika, (smoked if possible)

sugar

Grind the venison, bacon and dried cranberries through the fine die of your grinder. If you are using pre-ground venison, chop the dried cranberries well and add them to the ground meat. Put the meat and cranberries in a large bowl and add all the remaining ingredients. Mix well with your (very clean) hands until everything comes together and starts to stick to itself.

If you have a vacuum sealer, seal the mixture and set in the fridge for 24 to 48 hours. If you don’t, pack the meat mixture into a lidded container and press some plastic wrap directly onto the surface and let it sit that way.

The next day, separate the mixture into two or three chunks, depending on how big your jerky gun is. Pack it in and squeeze out lengths of jerky onto your dehydrator trays. Make sure they are separated from each other. Dehydrate at 150°F until the meat is mostly dry, but still chewy. If you don't have a dehydrator, you can smoke-dry it in your smoker, or in an oven set to "warm," with the door slightly ajar. In both of these cases, you want to keep the temperature as close to 150°F as you can.&nbsp;

This sort of jerky doesn’t keep as long as traditional jerky because of the fat content. But it will keep for several weeks in the fridge, and it freezes well.

This crockpot elk stew is chunks of tender meat simmered in broth, with lots of vegetables and herbs. Hearty and healthy meal for the chilly fall months.

Crockpot Elk Stew

olive oil

lbs elk steak (cubed)

beef broth

lbs red potatoes (cubed)

onion

carrots

jalapeño (diced)

bell pepper (diced)

green beans ((15 oz))

tomatoes ((15 oz))

garlic (sliced)

thyme

oregano

basil

rosemary

bay leaves

Heat olive oil in large skillet over med-high heat. When oil is hot, add meat.

Let meat brown well, stir every 2-3 min. Let meat fry for 7-8 minutes. Place meat in crockpot.

Place skillet back over heat, and add broth. Stir and scrape the browned bits, and bring the broth to a boil. When it boils, remove from heat and pour broth into the crockpot with the meat.

Add onions, garlic, tomatoes, spices and bay leaves to crockpot. Cover and cook on high for 2 hours.

After meat has cooked for two hours, add potatoes, jalapeño, carrots, bell pepper, green beans, and water. Continue cooking on high for 3 more hours.

Stir and serve.

Chile colorado is a red chile sauce seasoned with a little cinnamon and Mexican oregano, and thinned with a little broth. There are many, many variations on this sauce, so use this recipe as a guide. One tip: Don't use overly hot dried chiles, or the stew will become inedible. If you want more heat, add it with hot sauce at the end. The sauce stores really well in the fridge, so if you make a big batch it will keep.&nbsp;

Chile Colorado

chipotle chiles ((or chipotles in adobo))

ancho chiles

guajillo chiles

lard oil

garlic cloves, (minced)

tomatoes

cinnamon

Mexican oregano

Cut the meat into large stewing pieces about 1 to 2 inches across. Salt well and set aside.

Remove the stems and seeds from the dried chiles, tear them into pieces and put into a large bowl. Pour boiling water over them and cover. Let this stand until the chiles are rehydrated, about 30 minutes. Once the chiles are soft, put them in a blender with enough of the chile soaking water to make a puree the consistency of ketchup. If you want -- and I recommend this -- push the sauce through a fine-meshed strainer (into another bowl) to remove any stray seeds or bits of skin.

In a heavy, lidded pot or Dutch oven, heat the lard over medium-high heat. Pat the meat dry with a paper towel and brown it well. Do this in batches and take your time. Remove the meat as it browns and set aside.

Add the onions to the pot and cook them, stirring occasionally, until they just begin to brown on the edges. Add the garlic and cook another minute. Return the meat to the pot and mix in all the remaining ingredients. Bring to a gentle simmer and cook until the meat is tender.

Serve with tortillas or over rice, garnished with queso seco, cilantro, maybe some raw onion, avocado and hot sauce.

https://www.youtube.com/watch?v=JPn4mpRVv_Q

Classic Southwest chile colorado, made with beef or venison. The "colorado" in this recipe refers to the color, not the state. It's a rich, chile-based stew related to Texas chili: Warming, hearty, but not blow-your-head-off spicy. Head over to Hunter Angler Gardener Cook for the full recipe: https://honest-food.net/chile-colorado-recipe/

Cook up the perfect elk steaks in cast iron skillet with nothing more than a little butter, garlic, and rosemary.

How To Sear Elk Steak In A Cast Iron Skillet

Morton Kosher Salt

unsalted butter

Fire up. Prepare a grill for high temperature direct heat cooking.

Prep. Season each elk steak with salt and black pepper on both sides.

Cook. Place a cast iron skillet on the grill grate directly over the hot coals. Add 1 tablespoon butter to the hot skillet and allow to melt.

Place one of the elk steaks in the skillet and sear for 2 minutes. Add 2-3 cloves of garlic and 1 sprig of rosemary to the skillet along with 1 additional tablespoon of butter.

Flip the steak and cook for 2 minutes, basting the top with the butter mixture as it cooks.

Remove the elk steak from the skillet for medium rare or continue to cook until desired doneness is reached. Medium rare is where I like, about 130°F (54.4°C) internal temperature.

Wipe the skillet out with a paper towel and repeat the process for the remaining steak.

Serve. Slice and enjoy.This recipe was adapted and shared with permission from howtobbqright.com. Photos courtesy of Malcom Reed. 

https://www.youtube.com/watch?v=y7UNaKD0UY4

How to cook Elk Steaks in Cast Iron for a perfect medium rare doneness and amazing flavor.  

#elksteak #elkrecipes #howtobbqright 

WHAT MALCOM USED IN THIS RECIPE:
- Weber Kettle Grill - https://weberinc.sjv.io/QyjyWa
- Tumbleweeds Fire Starter https://bit.ly/H2QFireStarters
- BBQ Gloves - https://bit.ly/H2Q_BBQGloves

Elk is some of the finest red meat on the planet. Being from Mississippi, I don’t get the chance to eat it very often, but when a friend offered some from a recent harvest; I jumped on the chance.

For this recipe I wanted to savor the taste of the elk, so I kept the seasoning to a minimum.  Coarse Salt and Black Pepper are all that’s needed. I’m also using a cast iron skillet over hot coals to sear the outside, leaving it rare to medium rare in the center. This process works for any type of steak, so feel free to try it with beef as well.

I have my weber kettle fired up for this cook with my Santa Maria attachment from Gabby Grills.  It gives me the ability to raise and lower the grate over the coals which makes regulating the temperature very easy.

First we need to season each elk steak with salt and black pepper.  When the coals are good and hot, place an iron skillet directly on the grill grate and let the skillet heat up a bit.  This shouldn’t take long at all, only 2-3 minutes if you your coals are burning properly.

Add a tablespoon of butter to the skillet and let it melt.  Place one of the steaks in the center of the skillet and let it sear for 2 minutes. At this point add a few cloves of garlic, a sprig of fresh rosemary, and an additional tablespoon of butter to the skillet.  Now it’s starting to smell really good!

After 2 minutes flip the elk steak over, and begin basting it with the butter mixture left in the pan.  It needs about 2 more minutes to cook to medium rare which is where I like it. At this point remove the steak from the grill and let it rest while repeat the process for the next steak.  Be sure to wipe out the skillet between each cook and give it a few minutes to get hot before adding the next steak.  

You also want to rest each one for 5-7 minutes to let the juices redistribute throughout the meat or you’ll lose all that delicious flavor when you cut into it.  

Elk Steak Ingredients:
- 2 Elk Steaks 10-12oz ea
- 1 Tablespoon Kosher Salt
- 1 Tablespoon Ground Black Pepper
- 4 Tablespoons Unsalted Butter
- 6 Cloves Garlic
- 2 Sprigs Fresh Rosemary

Elk Steak Directions:
1. Prepare charcoal grill for direct cooking over Lump charcoal.
2. Season each elk steak with salt and black pepper on both sides.
3. Place cast iron skillet on grill grate directly over hot coals.
4. Add 1 Tablespoon of butter to iron skillet and allow to melt.
5. Place one of the elk steaks in the iron skillet and sear for 2 minutes.  Add  2-3 cloves of garlic and 1 sprig of rosemary to the skillet along with 1 additional Tablespoon of butter.
6. Flip the steak and cook for 2 minutes, baste the top with the butter mixture as it cooks.
7. Remove the elk steak from the skillet for medium rare or continue to cook until desired doneness is reached.
8. Wipe the skillet out with paper towel and repeat the above process for the remaining steak.
9. Rest each steak for 5-7 minutes before serving.

For more barbecue and grilling recipes visit: http://howtobbqright.com/

For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: https://h2qshop.com/

How to Cook the Perfect Elk Steak ... with butter, garlic and rosemary

How to throw a memorable fondue party without all the unnecessary work. &nbsp;Some prep work ahead of time, and relax as your guests cook their own dinner!

An Unforgettable Fondue Party

(1 litre) neutral cooking oil

garlic (,

Dry White wine (,

lb (225 gr) Gruyere Cheese, shredded

lb (225 gr) Emmental Cheese, shredded

nutmeg

cornstarch

tbsp Kirsch ((cherry liqueur))

Salt and pepper

Take each cut of meat that you have decided on, equalling about 2-3 lbs in total, and pat dry. &nbsp;You want to ensure that there is no excess liquids surrounding the meat, as it can cause splattering when it hits the hot oil. &nbsp;Cube into bite sized pieces.  Aim for 3/4 inch cubes- 1 inch cubes.  You want them easy to handle and guide onto your fondue forks, and not so small that they will slip off into the oil, or overcook too quickly.Also, when cubing, cut off any excess fat, as this will cause burning in the oil.

Place each type of meat into a separate container, seal and refrigerate till ready to use.

Spoon or pour the various sauces you are using into small containers and cover with plastic wrap.  Store in the fridge till needed.  You really only need about 3-4 tbsp of each sauce, to go around.  Don't use too many sauces.  Four is ideal.

Meat Fondue

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Top Tags

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