45lbs of ground venison..what to do?

Discussion in 'Wild Game' started by slickcav, Feb 1, 2015.

  1. slickcav

    slickcav Newbie

    Put three or four deer in the freezer this year, tons of backstraps/tenderloins/roasts/ and more than enough ground venison.

    I have never done sausages/jerky/etc before..I would say that besides our typical hamburger helper/venison tacos/chilli recipe, I haven't really ventured much further.

    Newbie smoker..

    But what would you do if you had 40 lbs of ground venison delivered to your house tomorrow?  Recommendations recipes and links much appreciated!!!
     
  2. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    Fresh and smoked sausage, summer sausage, hotdogs just to start.......SB
     
  3. litterbug

    litterbug Smoke Blower

    Summer sausage and snack sticks.
     
  4. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    my suggestion would be... send it to me and I'll make Snack Sticks with it... and then send a couple of them back to ya... LOL .. I'll PM ya my address...
     
  5. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Hit the search bar above for snack stick recipes,it would help if you know the venison/fat ratio and whether it was pork or beef.
     
  6. Google venison recipes and you'll get every conceivable way to use it. My favorites are chili, spaghetti sauce, and meat loaf. If you've never tried smoked meat loaf, you're missing something good. I use a 50/50 mix with ground chuck.
     
  7. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Not sure if you have a sausage stuffer, but that is not needed to make Ground & Formed Bacon!
     
  8. bmaddox

    bmaddox Master of the Pit

    When I have a good year of hunting I will completely eliminate ground beef from our shopping list and use my ground venison for everything. Meatloaf, burgers, chili, lasagna, and the list goes on. Unfortunately I only ended up with one deer this year so I will only grind a small amount.
     
  9. As said above you can use it for anything you use lean ground beef in. You can use the search bar and find lots of good ideas. I always do a little sausage of different kinds.

    Happy smoken.

    David 
     
  10. elginplowboy

    elginplowboy Meat Mopper

    I would buy 15lbs of 80/20 ground chuck. Then split everything into 3 20lb batches.
    1. 15lb venison 5lb ground beef and make Nepas hot stick recipe.
    2. 15lb venison 5lb ground beef and make bearcarvers unstuffed pepperoni logs.
    3. 15lb venison 5lb ground beef and make the summer sausage recipe from the len poli site.
    Good luck
     
  11. red dog

    red dog Smoking Fanatic

  12. Now you have some thinking to do

    Gary
     
  13. shaggy91954

    shaggy91954 Meat Mopper

    Forget the ground venison........send me the backstrap, tenderloin and roast and I'll make jerky that'll make you smack your mama................just kiddin...........don't smack your mama.  But do send me the venison.  lol.  That's some good eats and I'm sure you will fine something to do with it. 
     
  14. Package it up and vacuum seal it, you never know if you will be so lucky next year.  Add ground pork or pork fat and make breakfast or Italian sausage, don't really need to stuff it, just make patties. 

    Breakfast Sausage

    10 lbs of ground venison   including pork fat. (usually 8 lbs meat 2 lbs fat) more or less to taste. I like more fat

    5 tbls salt

    1 tsp ground white pepper

    1 tbls sage

    1 tsp ground ginger

    1 tbls ground nutmeg

    2 tbls powdered dextrose

    `

    2 Cups Ice water

    mix and stuff into 28-30 mm hog casings, 24-26 lamb casings or into roll and freeze into patties.

    If freezing for any length of time it’s best to leave out the sage as it will turn bitter.`

    Italian Sausage

    10 lbs venison   and fat as above  (8&2) I like more fat.

    4 tbs salt

    2 cups ice water

    3 tsp fennel seed

    2tsp. coarse black pepper

    1 tbs sugar

    grind and mix, stuff into32-35 hog casings.

    Hot Italian

    Grind

    8 lbs of meat add

    2 lbs pork fat or 3 for juicier

     Mix with

    4 Tbls salt

    2 cups ice water

    31tsp fennel seed

    2 tsp black pepper

    1 Tbls sugar

    1 Tbls crushed hot pepper seed

    1Tbls caraway seed

    1Tbls coriander

     Stuff into casings or use as bulk.
     
  15. smokin218r

    smokin218r Smoking Fanatic

    For venison sausage we do 30# batches.

    20# venison & 10# pork trimmings.

    Then we stuff it into county style links, make breakfast patties, and snack sticks.

    Works well.
     

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