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Wild Game. . .
You can make burgers made from ground venison.
Tips:
Venison Roast & Broth
Great method to tenderize, and makes the best broth! Courtesy of Mr. Jack. Take any bones from venison after it has been cut up, and boned (if that’s how you process it), and cleaned, of course, put (for instance) a neck bone, backbone, part of the rib cage, leg bones, etc., that’s short enough to fit in a roasting pan.*** Place it in the roasting pan, cut up celery and onion in large chunks, and several garlic cloves into pan. Pour water over it all until it covers the meat, as best as you can. If some of the meat is exposed, you will need to turn it occasionally to prevent the meat drying out and becoming tough. Salt it well, with at least 2 teaspoons salt. Add other seasonings, as desired. I add black pepper, a good amount. Cover with the roaster lid, put it in the oven and let it bake slow on 275 degrees F for at least 4-6 hours or overnight. There will be very rich gelatinous broth, It will be very tender, and will taste delicious. ***I use an extra large graniteware roaster. But there’s more to it, don’t just eat it like this. There will be plenty of meat, more than you would think if it wasn’t boned too close to the bone (which shouldn’t be done, as you could get bone slivers in the meat you’ve boned off, for instance, in meat you might grind for sausage. Bonus tip: Make brown gravy, with flour, and oil or butter, and use (part of) the broth from the roasting pan for the liquid in the gravy. Use the onions, celery and garlic if you wish. And chip up some the meat from the bones and put it in the gravy. It will be very good. Can be served over rice, biscuits, bread, or toast. The leftover broth can be used as desired. For instance, use in the place of water when making rice, or mashed potatoes. Broth can be frozen, canned, or refrigerate to be used quickly for other recipes. More coming soon. . . |
More about me and my family:
Not only does my family (and a lot of my/our extended family, friends and neighbors) hunt, fish, and trap, my dad also was a butcher by trade. He first learned this skill from his brother-in-law that owned a store that sold fresh cut meat in the 1950's. My dad later learned even more in classes he took, while he was in the Army. After that he managed the meat department in many grocery stores in Mobile, Alabama and surrounding area, as well as some in Mississippi later on. He eventually built his own processing plant. I learned a lot from him, as did my husband, and others. Deer hunting season kept us very busy at the processing plant. All of this to say, I know a lot about raising animals, processing them, hunting, fishing and more, along with many other people I've mentioned.
So if you have questions, just ask. COMING SOON
Fried venison: Ground venison: ✅ Venison stew, using ground or cubed meat. Crock-pot BBQ venison Venison Roast & Broth✅ Venison and Brown Gravy from the Broth✅ 
Isn't is great to see a company that uses only natural ingredients in their products? Venison can be substituted for the pork, just add beef or pork fat to it.
INGREDIENTS ON BAG: Blend of Salt, Red Pepper, Sage, Sugar, and Black Pepper. Recipe from their website: FRESH PORK SAUSAGE INGREDIENTS: 25.0 Lbs. Boneless Pork (35-40% fat) 1 Bag #25 Old Plantation Pork Sausage Seasoning Blend 10 MANUFACTURING PROCEDURE: 1. Grind pork through a 1/2 inch plate. 2. Transfer to mixer, add seasoning and mix for 2 minutes. 3. Regrind through a 3/32 inch, 5/12 inch or 1/8 inch plate. 4. Package in bulk or stuff into casings. www.aclegg.com |
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