I tried this recipe last week and i wanted to share it with you
because everybody loved it!..
Venison Sausage Balls
Yield: 5 servings
1 1/2 lb venison; ground 1/2 c breadcrumbs, dry 1 egg; beaten 1
ts salt 1/2 c potatoes; mashed 1/2 ts sugar, brown 1/4 ts pepper
1/4 ts allspice, ground 1/4 ts nutmeg, ground 1/8 ts cloves,
ground 1/8 ts ginger, ground 1/4 c butter (or marg.); melted 1
orange slices; opt. 1 lemon slices; opt. 1 parsley sprigs; opt.
Combine first 11 ingredients, mixing well. Shape into 1" balls.
Brown well in butter, stirring occasionally. Cover and cook over
low heat 15 minutes. Arrange on serving platter; garnish with
fruit and parsley, if desired.
and a bonus for you..:)
Venison Jerky
Yield: 10 servings
2 lb sliced venison 1/8 thick 2 tb worcestershire sauce 2 tb soy
sauce 1 tb salt 1 ts ground red pepper 2 cloves garlic, sliced 1
c corn whiskey 1 c water
Slice the meat when it is lightly frozen. The cuts should be
long, thin and with the grain. Cut across the grain if you want
more tender, but more brittle jerky. Trim off all of the fat.
Marinate strips in a glass container overnight. You may
substitute 2 cups of red wine for the corn whiskey and water.
Pat dry and arrange pieces side by side on an oven roasting
rack, with- out overlap. Cook at minimum heat (150F) for 6
hours. Leave oven door ajar to allow moisture to escape. Meat
should be dark, dry and store jerky in a cool, airtight
container.
About the author:
Lily G.
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