Game Salmi Recipes

VENISON SALAMI

Steps:

• Place ground venison in a large plastic bowl or bucket. Add the curing mixture, sugar, peppercorns, mustard seed, ground pepper, garlic powder, onion powder, liquid smoke, and salt. Mix well, then cover tightly and refrigerate for 24 hours.
• On the second day, mix thoroughly, kneading as you would bread for 2 to 3 minutes. Re-cover and refrigerate for another 24 hours.
• On the third day, mix and knead the mixture again for another 2 to 3 minutes. Refrigerate for 1 hour.
• Preheat oven to 250 degrees F (120 degrees C).
• Shape mixture into 2 or 3 round logs, about 4-inches in diameter. Place on a lightly oiled baking tray and bake in preheated oven for five hours, turning halfway through, until the internal temperature reaches 160 degrees F (70 degrees C). Cool and then refrigerate overnight before slicing and serving.

GAME SALMI

Steps:

• Melt butter. Add bacon, onion, carrot, pepper, and sage. Cook for 5 minutes.
• Add flour, stirring very well.
• Add stock or water and simmer for 30 minutes.
• SLOWLY. Add Worcestershire sauce and strain.
• Add the game and simmer for 10 minutes more.
• Serve over buttered toast. If using raw game, brown the game first and then add to the gravy at the same point as cooked game but simmer for 30 minutes to 45 minutes longer.