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post #1 of 7 (permalink) Old 01-09-2010, 04:50 PM Thread Starter
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Cool Any Suggestions?

Tomorrow I'm making a bunch of sausage, 15# breakfast 15# italian, 30# summer sausage, and about 25# of bratwurst, we have about 10# of venison "chunks" left any suggestions for what I can do with it?



(this doesn't include backstraps, and roasts, this was mostly shoulders, and scraps we took off the bones.)

Thanks
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post #2 of 7 (permalink) Old 01-09-2010, 06:20 PM
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I like stew meat chunks frozen in 1 lb packs. I then can make noddles and meat tips with gravy, chuck wagon stew with biskets, cut in 1/2" squares and make Texas chili, the sky is the limit.
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post #3 of 7 (permalink) Old 01-09-2010, 06:40 PM
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Good advice HM. A crock pot will take any piece of meat and turn it tender and good.
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post #4 of 7 (permalink) Old 01-11-2010, 02:25 PM Thread Starter
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Thanks, I ground half of it and put it into 1# bags, and left the other half chunks in 1# bags.

I never realized how much work goes into sausage. It'll all be worth it tonight when I eat dinner though.
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post #5 of 7 (permalink) Old 01-12-2010, 12:23 AM
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Here's what we do with chunks of venison:

(I got this recipe from my mother, who got it from my grandmother. I don't know how long it has been in the family.)

Grandma's Spiedies

5 lb. meat(venison, lamb, pork, veal, or any other meat)
1/3 cup oil
1/2 cup vinegar
2 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
1 tsp. celery salt
1 tsp. garlic salt
1 tsp. basil
1 tbsp. chopped parsley
1 tbsp CRUSHED rosemary(if you can't find crushed, you can grind it in a coffee grinder)

If the ingredients soak into the meat too quickly you can mix up another batch of marinade & add it to the meat. (you don't want it to be too dry)

Cut meat into cubes, trimming off fat.
Coat with cooking oil, mixing very well.
Add remaining ingredients & mix well.
Marinate in refrigerator for at least three days in a tightly covered container, mixing well each day.
Cook on a grill & enjoy!
(Be careful not to over cook. Venison dries out & gets tough very quickly)
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post #6 of 7 (permalink) Old 01-12-2010, 03:12 PM Thread Starter
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Italian sausage last night, and summer sausage in my lunch today. Good stuff. We used LEM for the italian sausage, and breakfast sausage, and we used Hi Mountain for the Brats and summer sausage. mixed venison and the pork butt roasts that were on sale here last week. great stuff.
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post #7 of 7 (permalink) Old 12-20-2010, 05:06 PM
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Wink

I would ground the meat and add taloe fat to it. Great all around tacos,hamburger helper, buck borritos

RUT JUNKY WILL HUNT FOR FOOD!
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