VENISON SAUSAGE
Provided by Food Network
Categories main-dish
Time P1DT4h
Yield 24 to 30 sausages
Number Of Ingredients 8
Steps:
- In a large metal bowl, mix sugar, mustard seed, garlic, salt, and pepper with pork and venison. When ingredients are well mixed, grind the meat mixture in a meat grinder. Put the ground meat into a mechanical sausage stuffer. Be sure to push all of the air out of stuffer so there are no air pockets in the sausages. Fill pork casing with ground meat. When casing is filled entirely, find the center of the sausage and fold and pinch in 1/2 on a table. Pinch and twist into sausage links 2 at a time, pulling the "leg" of the sausage through the center each time a twist is made.
- Hang sausage in a smoke house or put sausage in a smoker for approximately 8 to 12 hours.
VENISON SAUSAGE & CHESTNUT CASSEROLE
This warming sausage stew is a perfect make-ahead main, with a rich red wine sauce, chestnuts and a creamy mustard mash
Provided by Justine Pattison
Categories Buffet, Dinner, Lunch, Main course, Supper
Time 1h15m
Number Of Ingredients 16
Steps:
- Heat 1 tbsp of the oil in a large non-stick frying pan and fry the sausages in two batches over a medium heat for 15 mins, turning regularly, until nicely browned. Transfer the sausages to a large flameproof casserole dish.
- Tip the onions and celery into the frying pan and cook over a medium-high heat for 5 mins or until beginning to soften and lightly colour, stirring regularly. Add a splash more oil if needed. Tip the vegetables into the casserole dish.
- Put the remaining oil in the pan, cook the mushrooms over a high heat for 4-5 mins until lightly browned, then add to the casserole. Pour the wine and 300ml water into the dish and crumble the stock cube over the top. Stir in the chestnuts, tomato purée and bay leaf. Bring to the boil, then reduce the heat, cover loosely with a lid and simmer gently for 30 mins, stirring occasionally.
- Meanwhile, make the mustard mash. Put the potatoes in a large pan of water, bring to the boil, then reduce the heat and simmer for 15-20 mins or until the potatoes are soft but not falling apart. Drain well in a colander, then return to the pan and mash with the butter and cream until smooth. Beat in the mustard, season to taste, and set aside.
- Mix the cornflour with 2 tbsp cold water until smooth. Stir into the casserole and cook for 2-3 mins, stirring regularly, until the sauce has thickened. Remove the dish from the heat, season and sprinkle with chopped parsley, if using. Serve with the mustard mash.
Nutrition Facts : Calories 591 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 1.8 milligram of sodium
VENISON AND BEANS
"When I was first married, I had no idea how to cook game," writes Jill Kerr of York, Pennsylvania. "I got this recipe from a friend, and now my husband thinks we should have it every night!"
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook venison and onion over medium heat until meat is no longer pink; drain. Stir in remaining ingredients. Transfer to a 2-qt. baking dish. Cover and bake at 350° for 35-40 minutes or until heated through.
Nutrition Facts : Calories 345 calories, Fat 5g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 1049mg sodium, Carbohydrate 46g carbohydrate (17g sugars, Fiber 9g fiber), Protein 31g protein.
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