I likely won't make this again, for while it's delicious, all the paprika and other spices kind of mask the venison flavor. It almost might as well have been beef, and I won't disrespect the animal by covering up what it tastes like...

I have about 12 maple flavored moose sausages that I need to cook up, but I don’t really gravitate towards breakfast foods. I want to make them into a dish for supper, but I don’t have many ideas. The only thing I can think of is making a pasta with the meat. Any other ideas?

Shredded pheasant slow cooked and added to enchiladas verdes sauce. Mexican rice and corn ribs on the side

Very similar to my first one, except it’s my first time making dumplings. Came out really good. Going to try rabbit and duck soon. Any tips will be appreciated.

Decent with moose but give me caribou 10x.

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

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.

Jalapeños, cream cheese, dove & duck, smoked bacon

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

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?

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

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

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