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Smoked venison and wild mushroom toast recipe

Smoked venison and wild mushroom toast recipe

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Smoking can be good for you with Rannoch Smokery's sumptuous smoked venison. This recipe combines mushrooms with other delicious ingredients for an amazing canapé or starter


London, England, UK

9 people made this

IngredientsServes: 2

  • 1 pack Rannoch Smokery smoked venison
  • 200g mushrooms, wiped and sliced
  • 1 tbsp olive oil
  • 2 shallots, finely sliced
  • 1 garlic clove, thinly sliced
  • 1 tsp chopped rosemary
  • 1 tbsp whisky
  • 2 tbsp mascarpone
  • 4 slices baguette, toasted
  • salt and pepper

MethodPrep:5min ›Cook:15min ›Ready in:20min

  1. Heat the oil in a frying pan over a high heat and throw in the mushrooms. Stir for 5 minutes then remove to a plate.
  2. Lower the heat and add the shallots and garlic. Cook gently for 5 minutes until softened then add the rosemary and cook for a further minute.
  3. Add the whisky and simmer to reduce.
  4. Return the mushrooms to the pan, add mascarpone and a good grinding of salt and pepper and mix to combine.
  5. Remove from the heat. Place the toast on a baking tray, top each with venison slices, then a spoonful of the mushroom mixture and place under a hot grill for a minute until bubbling.

Tip

You can buy Rannoch Smokery smoked venison in Waitrose, Harrods, Selfridges, delis and farm shops or order on line from www.rannochsmokery.co.uk

See it on my blog

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Cold Smoked Venison Tartare

There is something about smoky aromas and flavors that just makes food taste better. Not everyone will agree with this statement, but generally speaking, we as humans love food that has been cooked with burning wood. I'm sure it goes back to our species' ability to harness fire to cook our food, and in turn, develop our brain to what it is today.

With most cooked foods, it's easy to introduce smoke- you simply cook it with burning wood. There are a myriad of devices and tools that will aid in introducing smoke to your food, but it becomes a little tricky when you want smoky flavor without actually cooking the food. Cold smoked foods, like smoked salmon, cheese, or butter, require the smoke to be introduced at cooler temperatures so as not to change the texture of the food.

This smoked tartare is all about mixing two of our favorite things- smoky flavor and raw venison. Tartare, which is basically chopped up meat, is a warm weather staple in our household. It’s the perfect patio meal on a hot and humid Virginia summer evening when it's too muggy to even think about lighting any burners. The one flavor profile that is missing from uncooked foods like this is the char or smoke flavor you get from some high heat.

We set out to introduce some smoke to the protein without changing the texture or cooking it at all. This can be achieved using a cold smoker, a handheld smoke generator, or as simply as smoldering some wood chips in a cold oven with the meat. But as pellet grills gain popularity, we wanted to find a way to use these machines to achieve the results we were after.

The key to this process is keeping the heat low and starting with cold meat. We set our Camp Chef at the minimum temperature (160F) and moderate smoke setting (5). The backstrap we used for this was trimmed and put in the freezer for 20-30 minutes until the internal temperature got to just above freezing. We placed the back strap on a wire rack and put it in the coolest part of the pellet grill (In our case, the back left corner of the top rack). Using a probe to monitor internal temperature, we smoked the backstrap for 30 minutes. The internal temperature of the meat never got above 50F, and it imparted enough smoke to let us know it's there but not overwhelm the subtle flavors of the venison.

After smoking, we placed the meat in the freezer or a plastic bag in an ice bath to cool it down to near-freezing again. This allows for the meat to be cut more easily and keeps it at a safer temperature.

From here, the world is your oyster. We never measure anything we put in our tartare, but generally we try to add in some different textures and flavors- salt, some umami, and some acid. This recipe is based on a tartare we made with our friend Tom. It's loosely a Mediterranean fish tartare with some substitutions, as we have been trying to avoid the grocery store these days.


Like most wild game, elk is a lean meat that is high in protein. Wild elk don’t have time to sit and graze on the land like cattle, resulting in a healthy alternative to beef smoked recipes that has about 1/6th the amount of fat and an equal amount of protein. Due to this low fat content, it takes a few extra precautions in order to avoid drying elk meat out over the long cooking process on a smoker.

As the bacon cooks, it will melt the fat directly down onto the elk in order to keep it moist and tender.

It is important to understand that elk has a tendency to quickly dry out on the grill. The smoking time will take about 4-5 hours or about an hour for each pound of meat. The easiest way to monitor your elk roast throughout the cooking process is to use a wireless meat thermometer.

The venison roast is injected with a mixture featuring the Brown Shugga Ale from Lagunitas Brewing and Eric’s Wicked Seasoning.

Game, Meats, Smoked, Wild Food

  • 3 lbs. venison roast (elk was used in this recipe)
  • ½ lbs. bacon
  • ½ cup Brown Shugga Ale
  • 4 TBSP extra virgin olive oil
  • 3 TBSP Eric's Wicked Seasoning
  • 2 TBSP brown sugar
  • 1 TBSP black pepper
  • ½ TBSP kosher salt
  • ½ TBSP garlic powder
  • ½ TBSP onion powder
  1. Mix 2 TBSP of the Eric's Wicked Seasoning, brown sugar, black pepper, kosher salt, garlic powder, and onion powder to create the rub mix
  2. Rub the venison roast with the extra virgin olive oil and the rub mix
  3. Refrigerate for at least 4 hours
  4. Combine the beer with 1 TBSP Eric's Wicked Seasoning and inject it into the roast
  5. Wrap the roast with bacon and secure the strips with toothpicks
  6. Fire up your Big Green Egg or other smoker to a temperature of 225°F
  7. Add pecan wood for the smoke
  8. Fill your water pan with water
  9. Place the roast into smoker, and smoke until an internal temperature of 150°F for a medium-rare result (this should take about an hour per pound)

Starting with great venison from Mat-a-ta After 4 hours of marinating Wrapped in bacon love After a few hours in the smoker Sliced in perfection


Chris’ Venison Stew With Dumplings

  • 5 pounds venison (trimmed and cubed)
  • 32 ounces (2 cans) tomatoes
  • 6 large potatoes
  • 2 large onions (Vidalia preferred)
  • 6 carrots
  • 1 pound fresh mushrooms, sliced
  • 1 small bell pepper
  • 2 stalks celery
  • 3 bay leaves
  • 1 pound frozen peas and/or corn
  • 3 cloves garlic (diced or pressed)
  • 4 cups good dry red wine
  • 1 teaspoon fresh parsley
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 tablespoon Italian seasoning
  • 1 tablespoon Lawry’s Seasoned Salt
  • 1 tablespoon Worcestershire sauce
  • 1 package Betty Crocker Bisquick

Dust the venison cubes in flour or Bisquick, then brown meat, onions, mushrooms, carrots, bell pepper and celery in a large roasting pan or pot over medium heat. Reduce the heat, add remaining ingredients and cook slowly with a lid on the pot for 3-5 hours.

A slow-cooker pot is perfect for this, and it can be done at noon in a hunt camp for dinner that night.

Just before serving, follow the Bisquick recipe for dumplings and “float” them on top in the pot. Serve hot. Like all stews, this one is better the next day (after overnight in the refrigerator has “wed” ingredients) – add a bit of water or wine, and make fresh dumplings. This is my wife, Chris’, recipe, and she usually prepares it the day before it’s served – but after making fresh dumplings.


Venison and Smoked Scallops Bernhard

Chef Bernhard Gotz of Fillets in New Orleans combines venison with a wild mushroom sauce with hickory-smoked scallops in a sauce made of cream and saffron. This is a dish to serve at an elegant dinner party, flanked by a simple first course and a make-ahead dessert. Multiply the ingredients to fit the size of your party. Make the Venison Sauce (recipe follows) ahead of time. Note that the dish may be divided into two dishes -- the smoked scallops on tasso-saffron sauce, and venison on chanterelle sauce. Either would make a wonderful entree by itself.

Ingredients

  • Smoked Scallops
  • Juice of 1 lemon
  • Pinch of ground ginger
  • Soy Sauce - 1/4 teaspoon
  • Sesame Oil - 1 tablespoon
  • Hickory Chips - 1/2 cup
  • Sea Scallops - 6 large
  • Louisiana Gold or other hot pepper sauce - 3 dashes
  • Venison loin - four, 3-ounce pieces, well trimmed
  • Peanut Oil - 2 tablespoons
  • Pinch of salt
  • Pinch each of freshly ground black and white pepper
  • Chanterelle Sauce
  • Bacon - 3 ounces, finely diced
  • Shallots - 2, minced
  • Gin - 2 tablespoons
  • Dry Red Wine - 1/2 cup
  • Venison Sauce - 1 cup (recipe follows)
  • Green Peppercorns - 1 teaspoon
  • Salt and freshly ground pepper to taste
  • Chanterelle Mushrooms - 3 ounces, sliced
  • Unsalted Butter - 4 tablespoons, at room temperature
  • Tasso-Saffron Sauce
  • Oil - 2 teaspoons
  • Shallots - 2, minced
  • Riesling or other fruity white wine - 1/2 cup
  • Saffron Threads - 1/4 teaspoon, crushed
  • Heavy (whipping) cream - 1 cup
  • Tasso (spicy, heavily smoked ham) - 2 teaspoons, diced
  • Unsalted Butter - 3 tablespoons, at room temperature, cut into 3 pieces
  • Salt and freshly ground pepper to taste
  • Bouquet Garni
  • Bay Leaves - 3
  • Juniper berries - 1 tablespoon
  • Fresh Thyme - 1 sprig
  • Fresh Sage - 1 sprig
  • Peppercorns - 1 tablespoon
  • Parsley Sprigs - 1 dozen
  • Venison Sauce
  • Bacon Fat or Oil - 1/2 cup
  • Venison Bones - 5 pounds, cut into chunks
  • Onions - 1 pound, coarsely chopped
  • Garlic Cloves - 3, crushed
  • Carrots - 1 pound, peeled and coarsely chopped
  • Ham Scraps - 2 pounds
  • Leeks - 1 pound, cleaned and cut into small pieces
  • Tomato paste - 1/2 cup
  • Red Burgundy Wine - 2 cups
  • Water - 8 cups
  • Brown Roux - 4 tablespoons
  • Salt and freshly ground pepper to taste

Instructions

To make the smoked scallops: Mix the first 5 ingredients together and pour into a non-aluminum container. Add the scallops and marinate at room temperature for 1 hour. Meanwhile, soak the hickory chips. When the scallops are ready, light a charcoal fire and let the coals burn until hot and covered with white ash. Preheat the oven to 350 F. Drain the hickory chips and sprinkle them over the hot coals. Grill the scallops for 2 to 3 minutes, then finish in the oven if necessary until they are just opaque throughout and tender to the touch. Keep warm.

To prepare the venison: Season the venison with salt and pepper and let sit for 20 to 30 minutes. In a large saute pan or skillet, heat the oil and brown the meat on both sides.

To make the sauce: In a medium saute pan or skillet, cook the bacon until crisp. Saute the shallots in the bacon fat until translucent, about 3 minutes. Pour in the gin and red wine and cook over medium heat, stirring, for 2 to 3 minutes. Add the venison sauce, peppercorns, salt, and pepper. Strain the sauce through a fine-meshed sieve. Return to the pan, add the mushrooms, and whisk in the butter. Set aside keep warm.

To make the tasso-saffron sauce: In a medium saucepan, heat the oil and saute the shallots until translucent, about 3 minutes. Pour in the wine, add the saffron, and cook over medium heat for several minutes to reduce slightly. Add the cream and tasso simmer until reduced by half. Strain the sauce through a fine-meshed sieve and return to the pan. Whisk in the butter a piece at a time. Set aside keep warm.

To serve: Pool venison sauce on one side of each warmed plate pool tasso-saffron sauce on the other side. Place 2 slices of venison in the chanterelle sauce and 3 scallops in the tasso-saffron sauce.

This is a reduced stock. The same preparation may be used with other meats to create other sauce/stocks.

Prepare the bouquet garni: Tie the herbs and seasonings in a square of cheesecloth with cotton string.

In a large Dutch oven or heavy pot, heat the bacon fat and saute the venison bones with the onions, garlic, carrots, ham scraps, and leeks until all are well-browned. Add the tomato paste and red wine and cook over medium heat to reduce by one-third, about 10 o 12 minutes. Add the bouquet garni and water to the pot and simmer for 3 to 4 hours, or until reduced by half. Add salt and pepper to the pot and strain the liquid through a fine-meshed sieve lined with 2 or 3 layers of cheesecloth. Add the liquid to the roux, stirring constantly over medium heat until the mixture begins to thicken. Simmer until smooth. Season with salt and pepper to taste. Leftover sauce may be frozen in an air-tight container.


Venison Roast Recipe

Your family will enjoy the crock pot venison roast recipe. We love it so much that we have it at least once a week in the winter.

You may also use elk or moose instead of venison.  Try my venison roast rub below.

SLOW COOKER VENISON ROAST 


Spray a large crock pot with vegetable oil. Add the cream soup, onion soup mix, beef broth, garlic powder, onion powder and parsley together whisking until smooth. Season to taste with salt and pepper. Fold in the mushrooms.

Place the venison roast into the crock pot and spoon some of the mixture over the roast. Cover and cook on high for 5 hours (8 hours on low). If the roast is frozen, cook on high for 8 to 10 hours or until meat falls apart.

Serve over buttered noodles, cooked rice, mashed potatoes or bread slices.

If you don't have a slow cooker, just bake the roast at 275 degrees for 4 to 5 hours or until tender.

Here's a recipe to rub on the roast that makes it so flavorful.  Don't worry about all the salt - that's what gives it a beautiful taste.

VENISON ROAST RUB RECIPE

8 TBS salt
2 TBS black pepper
2 TBS instant coffee
1 TBS garlic salt
1 TBS onion salt
1 TBS celery salt

Mix ingredients together. This makes 1/4 cup. Rub it on a beef roast (or any kind of roast for that matter), and bake it.

Marinade
1 bottle red wine (burgundy)
2 garlic cloves
1 bay leaf
sprigs of rosemary
2 crushed juniper berries
2 carrots
1 onion
1 tsp black peppercorns
4 TBS olive oil

Sauce
1/2 cup port wine
1 TBS red currant jelly
gravy from venison
1 TBS flour
1 TBS butter

For marinade, slice and peel the onion and carrots, then simmer gently in olive oil - but do not brown.  Put into a glass bowl (not metal), and add wine and the balance of the marinade ingredients.  Marinate the venison for 2 days, turning several times a day so that all surfaces are coated with marinade.  Remove from the marinade and dry roast with paper towels.

Combine butter and olive oil in a large heavy skillet with a lid and when hot add the diced bacon.  Fry until crisp.  Add the venison and brown on all sides remove from skillet and place in a roasting pan. 

Continue to simmer marinade until reduced to half the amount.  Strain and pour over venison.  Season with salt and pepper to taste.  Bake at 325 degrees, covered, 30 minutes per pound (5 lb x 30 = 150 minutes or 2-1/2 hours).

For sauce, strain juice from pan and simmer on stove top until reduced by half.  Mix butter with the flour and add to the sauce to thicken.  Stir well and add wine and jelly, mixing well.  Serve.

Venison is so delicious with served with cranberry or blueberry sauce.  Try it, you will love it.

VENISON ROAST WITH NOODLES

3 to 4 lb venison roast
2 onions, sliced
1 garlic clove, minced
1 cup beef broth (or water)
bacon drippings or vegetable oil
2 TBS white vinegar
1 TBS brown sugar
1 tsp salt
pepper to taste
3 TBS ketchup
1/2 cup raisins (optional)
cooked noodles

In a large dutch oven, heat the bacon drippings or oil and brown the roast on all sides.  Add the sliced onion and garlic and saute to light brown in color.  Add the beef broth and bay leaves.  Cover and cook on low heat for 1 hour.

Add vinegar and brown sugar.  Continue to cook over low heat for 1 more hour.  Add salt, pepper, ketchup and raisins.  Cook over low heat for 30 minutes or until tender.

Serve on a platter with buttered noodles.  Pour sauce from roast over noodles.

Season roast with salt and pepper to taste.  Brown roast in bacon drippings along with the minced garlic in a oven proof pan or cast iron skillet.  Drain fat and add the water.  Bring to a boil and transfer to a 350 degree oven.  Bake for 3 hours or until tender.

Remove meat from skillet and add the remaining ingredients to the juices.  Return to oven and bake 1 more hour or until thickened.  Slice roast thinly or shred with two forks.  Add the meat to the sauce and bake for 30 minutes.  Serve on buns with french fries

Better Than Bouillon Beef Base (sold in a jar by the bouillon cubes)
16 oz jar Pepperoncini peppers

You will need to fill your crock pot 1/2 full of water (this is for the broth) and add 1 heaping tablespoon of the Better Than Bouillon Beef Base to the water. Mix well and taste it. If it is watered down, add some more of the beef base.

Add the entire jar of peppers to the broth and give it a quick stir or two. Carefully add the venison roast and finally measure out two servings of the homemade Italian Salad Dressing mix and sprinkle over the roast and in the broth.
Cook on high for 6-8 hours or until the roast is falling apart. I place the roast on a platter and shred it with a fork and put back in the broth.

saute green peppers and onions
hoagie buns
mozzarella cheese, (or your favorite cheese for melting) shredded

Toast the buns if you wish in the oven and dunk the bottom half of the top bun in the broth. Fill with the shredded meat, add the sauteed peppers and onion and top with cheese. Place under a broiler until the cheese is melted. Is your mouth watering now? It should be.

Homemade Italian Salad Dressing Mix

1-1/2 tsp homemade garlic powder
1 TBS homemade onion powder
2 TBS oregano
1 TBS dried parsley
1 tsp dried basil
1 TBS white sugar
1 TBS kosher salt
1 tsp freshly ground black pepper
1/2 tsp dried celery leaves or flakes

Mix ingredients together and store in a tightly closed container in a cool and dry place.


**If you want to make dressing for a salad, mix the following together:

1/4 cup vinegar
1/2 cup canola oil
2 TBS water
2 TBS Italian Dressing Mix (recipe above)


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Smoked venison and wild mushroom toast recipe - Recipes

The annual ritual of processing the White-tailed quarry into venison roasts, steaks and sausages has evolved into a near art-form, especially for many of the old timers I personally know who have been at this wild game for a long time.

New ways of preparing and cooking deer meat is always a welcomed delight, too--especially if the end result is truly outstanding. It's got to be like a number 1 hit country song in my humble opinion--like this recipe.

Speaking of number one hit songs, perhaps you have already heard the country classic “Coca

Cola Cowboy” recorded by Mel Tillis [Released 1979 Label MCA ] who sings about his love interest--a woman who refers to him as a Coca-Cola cowboy with “an Eastwood smile and Robert Redford hair”. (If you haven’t heard the song you may listen to it by visiting the link provided below.)

So, what does this song have to do with cooking a dear roast you may be asking?

Well, not much quite frankly, except I was hoping the title might be catchy and a nice attention-grabber since I do use Coca-Cola Classic, and a couple of other secret ingredients, which gives the slow-cooked deer roast a nice smoked taste and helps to bring out the other wonderful and natural flavors of wild game. And, we can do it all without using an outdoor smoker or BBQ pit.

Let me show you how easily it is done.

  • 4-6 lb. deer roast, tenderized
  • 1 cup brown sugar
  • 1 small bottle Colgin Liquid Smoke
  • 1 pkt. Lipton’s Beefy Onion Soup mix
  • 1 cup Coca-Cola Classic
  • 1/2 cup salt
  • 1 medium onion, sliced into slivers
  • 1/2 garlic pod (about 6 cloves) cut into slivers
  • 1 tsp. cayenne pepper
  • 1 tsp. black pepper
  1. tenderize the deer roast or ham on all sides (I use the Jaccard Supertendermatic to tenderize mine.)
  2. add 1/2 bottle of Colgin liquid smoke, making sure all the meat absorbs some of the liquid
  3. in a bowl mix the brown sugar, Coca-Cola Classic, salt and the remaining liquid smoke
  4. pour the brine-sugar-liquid smoke mixture on all sides of the roast and rub in firmly
  5. use the tenderizer again so that the mixture may absorb deeply into the cut of meat
  6. turn the meat over every few hours and reapply the syrupy brine mixture on top
  7. marinade for 12 hours as you repeat step 6
  8. gently wash the marinade off the venison using cold running water (do not over do it)
  9. using a sharp knife create enough pockets or 'slits' throughout the roast for stuffing
  10. combine the onion, garlic, ground cayenne pepper and half the Lipton Soup Mix and mix well
  11. stuff the slits (pockets) of the roast with this mixture until all of the stuffing is used up
  12. sprinkle a generous amount of garlic and onion powder, ground black pepper and remaining soup mix on all sides of the roast
  13. tightly wrap the entire roast onto a large sheet of heavy-duty aluminum foil
  14. position the roast in a large enough roasting pan so the sides of the roast does not touch the sides of the roasting pan
  15. begin roasting in the oven at 275º F. for 3 hours, then at 300 º for 2 hours
  16. let the roast cool down before carving (slice against the grain)
  17. make gravy with the drippings

Cooking deer meat slow and low, while it is wrapped tightly in aluminum foil, will produce a liquid which is filled with all of the seasonings which were added to the roast in the first place. This is where our gravy will come from.

Keep in mind that the liquid will also tend to be a little salty from our brine-sugar marinade, some of which is embedded an inch or more inside the muscles, and the Lipton Beefy Onion Soup mix. That shouldn't be much of a problem if you dilute the liquid in a medium sauce pan with more liquid and a thickening agent.

We can do this by dissolving a couple tablespoons of all-purpose flour, or cornstarch, in about a half-cup, or more, of cold water. Bring the original liquid up to a slow-boil then slowly add the thickening liquid to the sauce pan while stirring at the same time. In a minute or two the gravy will begin to thicken. Turn off the heat and it's ready to serve.

I like to use this gravy on homemade creamed-cheese mashed potatoes. Talk about good!


Fennel and Garlic Sausage

Thanks to 14 cloves of garlic, this sausage recipe packs a ton of flavor. Brad Fenson

Anyone who has made sausage knows that the process leads to experimentation, which is exactly how this recipe has evolved. It has simple ingredients and was originally made with two cloves of garlic…but now requires a whopping 14. This is an excellent dinner sausage that can be fried or baked, and your biggest decision will be whether to pair it with a good pilsner or a glass of red.

Ingredients

  • 4 lbs. ground venison
  • 1 lb. ground pork shoulder
  • 2 Tbsp. salt
  • 1 Tbsp. ground black pepper
  • 2 Tbsp. fennel seed
  • 14 garlic cloves, finely chopped or pressed
  • ½ cup apple cider vinegar

Directions

  1. Grind the meat with a 3/16-inch grinder plate, and mix in the spices and apple cider vinegar until completed blended.
  2. Stuff the mixture into 28-32mm hog casings and twist into 6-inch links. This sausage mixture also makes excellent meat balls.

To Cook:

These sausages are best when browned in a cast-iron skillet over medium heat they take 10 to 12 minutes to cook completely. You can also place the sausages in a roasting pan and smother them with sauerkraut. Place the pan in a 400-degree oven and bake, covered, for about 20 minutes.


Summer Sausage Recipes Smoked - Venison Cheddar Jalapeno Summer Sausage Recipe Allrecipes / This pasta salad is guaranteed to take the spotlight at any summer bbq.

Summer Sausage Recipes Smoked - Venison Cheddar Jalapeno Summer Sausage Recipe Allrecipes / This pasta salad is guaranteed to take the spotlight at any summer bbq.. Food historians have even traced the first sausage all the. Then i have many more sausage recipes such at italian sausage, polish sausage, kielbasa, linguica, breakfast sausage, fresh sausage, smoked sausage and i have some chicken sausage and turkey sausage recipes. Picture courtesy of peace love and low carb. You can also add it to your. Place into a large mixing bowl along with one pound of italian sausage.

Very good recipe without the hassle of a smoke house. Easily add recipes from yums to the meal planner. But in others, the dessert table is the. Read on for a personal list of favorite recipes that add in pastas, spices, veggies, and cheese to mix it. Smoked beef summer sausage chubs e pound package.

What Is Summer Sausage Recipe Ideas And More from cdn.shortpixel.ai Food historians have even traced the first sausage all the. Then i have many more sausage recipes such at italian sausage, polish sausage, kielbasa, linguica, breakfast sausage, fresh sausage, smoked sausage and i have some chicken sausage and turkey sausage recipes. Smoke/cook for approximately 4 to 5 hours. Summer sausage is a delicious addition to many recipes. Thinly sliced and fried, the smokes sausage also makes a delicious breakfast meat to serve with eggs, french toast or pancakes. I started this project on monday, you can view the first day's work here. This beef summer sausage recipe is one of our favorites when it comes making sausage, especially during the spring/summer season. Mushroom, sausage, ricotta, and basil 18 dessert recipes to make easter a little sweeter.

Summer sausage is smoked, so you will need a smoker or a grill that is capable of maintaining low temperatures.

Smoked sausage may rock your taste buds on the grill, but if you pitch in a few more ingredients, you can transition this savory flavor of summer into a few dishes that will have you coming back for more. How long and what temp do you smoke summer sausage? Looking for sausage recipes that sizzle? Smoke/cook for approximately 4 to 5 hours. Tuck into sausage pasta dishes, traybakes light a barbie and grill these sausages with a smoky tomato sauce, perfect for kids and adults alike. Thinly sliced and fried, the smokes sausage also makes a delicious breakfast meat to serve with eggs, french toast or pancakes. Easily add recipes from yums to the meal planner. I highly recommend using extra lean ground chunk (great flavor) to avoid all the grease and fat. Moreover, making smoked sausage should always involve an overnight drying process which in addition to drying the casing also allows time for the the main reason for making smoked sausage is to add flavour. Creamy smoked sausage mac and cheese. I found this by researching summer sausage recipes, and i kept coming back to this one. Monitor nutrition info to help meet your health goals. They're great for a family barbecue or a camping holiday.

Using hickory flavor bisquettes 4. This pasta salad is guaranteed to take the spotlight at any summer bbq. Monitor nutrition info to help meet your health goals. 1) grind all meat through ⅜ plate or larger. Tuck into sausage pasta dishes, traybakes light a barbie and grill these sausages with a smoky tomato sauce, perfect for kids and adults alike.

Homemade Summer Sausage Recipe 10 Min Prep Step By Step Directions from lh3.googleusercontent.com Thinly sliced and fried, the smokes sausage also makes a delicious breakfast meat to serve with eggs, french toast or pancakes. Summer sausage is a delicious sausage that doesn't have to be refrigerated. You can also add it to your. They're great for a family barbecue or a camping holiday. Then i have many more sausage recipes such at italian sausage, polish sausage, kielbasa, linguica, breakfast sausage, fresh sausage, smoked sausage and i have some chicken sausage and turkey sausage recipes. 2242 best © béèf çhiçken pörķ & łamც ðնcķ beef. Baste with a mixture of olive oil and your choice of herbs and spices (cilantro, thyme, and basil are all good choices.) This link is to an external site that may or may not meet accessibility guidelines.

This page contains recipes using summer sausage.

This summer sausage recipe will make approximately ten pounds of sausage. Our sizzling sausage recipes are perfect for summer picnics, barbecues or lazy midweek meals. Summer sausage is a delicious addition to many recipes. Smoked beef summer sausage chubs e pound package. Using hickory flavor bisquettes 4. It has a perfect blend of savory spices and tastes amazing. (1) sausages are super easy to make This beef summer sausage recipe is one of our favorites when it comes making sausage, especially during the spring/summer season. Smoked sausage may rock your taste buds on the grill, but if you pitch in a few more ingredients, you can transition this savory flavor of summer into a few dishes that will have you coming back for more. I made with turkey bacon, smoked beef sausage and boneless chicken thighs (i don't eat pork). How long and what temp do you smoke summer sausage? In some households, the holiday meal is the highlight of the day. 2242 best © béèf çhiçken pörķ & łamც ðնcķ beef.

2242 best © béèf çhiçken pörķ & łamც ðնcķ beef. I made with turkey bacon, smoked beef sausage and boneless chicken thighs (i don't eat pork). Then i have many more sausage recipes such at italian sausage, polish sausage, kielbasa, linguica, breakfast sausage, fresh sausage, smoked sausage and i have some chicken sausage and turkey sausage recipes. For sure in olden days smoking was used as a form of food preservation but the. They're great for a family barbecue or a camping holiday.

Smoked Wild Boar Bison Summer Sausage from i8.amplience.net All beef summer sausage recipe 1 teaspoon smoked paprika 1 teaspoon liquid smoke Who needs takeout when you can make homemade, crispy calzones for the whole family to enjoy! Picture courtesy of peace love and low carb. This page contains recipes using summer sausage. Place rolls in the bradley smoker 3. Easily add recipes from yums to the meal planner. 2.2 kg lean meat 2 tbsp sugar cure 5 tsp tender quick 2 tsp mustard seeds 2 tsp liquid smoke 2 tsp peppercorns 1 tsp garlic powder 2 tsp coarse pepper 2 tsp crushed red pepper. The recipe above is for traditional summer sausage.

Moreover, making smoked sausage should always involve an overnight drying process which in addition to drying the casing also allows time for the the main reason for making smoked sausage is to add flavour.

This page contains recipes using summer sausage. Creamy smoked sausage mac and cheese. Easily add recipes from yums to the meal planner. Enter custom recipes and notes of your own. I found this by researching summer sausage recipes, and i kept coming back to this one. After combining the meat and seasonings together, cover the bowl and refrigerate for 24 hours. In preparing summer sausage, one of the many questions you may have is: I had to use a little olive oil for the bacon since the bacon doesn't make enough (or view image. Summer sausage was a german innovation that was so named because it could be kept through the winter and spring into the summer months, even before refrigeration. I made with turkey bacon, smoked beef sausage and boneless chicken thighs (i don't eat pork). This link is to an external site that may or may not meet accessibility guidelines. Place rolls in the bradley smoker 3. How long and what temp do you smoke summer sausage?

I started this project on monday, you can view the first day's work here. Of course, the answer to this, and other questions are going to differ based upon who you ask, how you smoke the sausage, whether it is over an. Baste with a mixture of olive oil and your choice of herbs and spices (cilantro, thyme, and basil are all good choices.) Creamy smoked sausage mac and cheese. All beef summer sausage recipe 1 teaspoon smoked paprika 1 teaspoon liquid smoke

Smoked sausage may rock your taste buds on the grill, but if you pitch in a few more ingredients, you can transition this savory flavor of summer into a few dishes that will have you coming back for more. Enter custom recipes and notes of your own. I made with turkey bacon, smoked beef sausage and boneless chicken thighs (i don't eat pork). I started this project on monday, you can view the first day's work here. Cheesy smoked sausage and cabbage casserole.

Source: www.barbecue-smoker-recipes.com

How long and what temp do you smoke summer sausage? .recipes on yummly | summer sausage bruschetta, macaroni & summer sausage salad, cheddar and smoked summer sausage pinwheel appetizer. I highly recommend using extra lean ground chunk (great flavor) to avoid all the grease and fat. 2242 best © béèf çhiçken pörķ & łamც ðնcķ beef. To make summer sausages, start by mixing liquid smoke, onion powder, pepper, garlic powder, mustard seeds, and curing salt with water in a large metal bowl and adding ground beef.

Source: www.wisconsincheesemanblog.com

Smoked venison summer sausage recipe, for 10 lbs. 2242 best © béèf çhiçken pörķ & łamც ðնcķ beef. This pasta salad is guaranteed to take the spotlight at any summer bbq. I originally got this recipe from a good friend of mine who used to make this sausage several times per. Moreover, making smoked sausage should always involve an overnight drying process which in addition to drying the casing also allows time for the the main reason for making smoked sausage is to add flavour.

Who needs takeout when you can make homemade, crispy calzones for the whole family to enjoy! Very good recipe without the hassle of a smoke house. This link is to an external site that may or may not meet accessibility guidelines. I had to use a little olive oil for the bacon since the bacon doesn't make enough (or view image. 1) grind all meat through ⅜ plate or larger.

I found this by researching summer sausage recipes, and i kept coming back to this one. Our summer smoked sausage recipe is so easy and delicious you'll want to cook it all year round. Moreover, making smoked sausage should always involve an overnight drying process which in addition to drying the casing also allows time for the the main reason for making smoked sausage is to add flavour. Using hickory flavor bisquettes 4. Read on for a personal list of favorite recipes that add in pastas, spices, veggies, and cheese to mix it.

Cheesy smoked sausage and cabbage casserole. Smoked sausage may rock your taste buds on the grill, but if you pitch in a few more ingredients, you can transition this savory flavor of summer into a few dishes that will have you coming back for more. Place into a large mixing bowl along with one pound of italian sausage. The recipe above is for traditional summer sausage. Summer sausage is smoked, so you will need a smoker or a grill that is capable of maintaining low temperatures.

To make summer sausages, start by mixing liquid smoke, onion powder, pepper, garlic powder, mustard seeds, and curing salt with water in a large metal bowl and adding ground beef. Baste with a mixture of olive oil and your choice of herbs and spices (cilantro, thyme, and basil are all good choices.) Mushroom, sausage, ricotta, and basil 18 dessert recipes to make easter a little sweeter. Creamy smoked sausage mac and cheese. 90% extra lean beef trims.

Potatoes, cut into chunks 1 small bag baby carrots 1 med. Food historians have even traced the first sausage all the. Our summer smoked sausage recipe is so easy and delicious you'll want to cook it all year round. For sure in olden days smoking was used as a form of food preservation but the. Of course, the answer to this, and other questions are going to differ based upon who you ask, how you smoke the sausage, whether it is over an.

Summer sausage is a delicious sausage that doesn't have to be refrigerated.

I highly recommend using extra lean ground chunk (great flavor) to avoid all the grease and fat.

Source: www.blessthismessplease.com

Summer sausage was a german innovation that was so named because it could be kept through the winter and spring into the summer months, even before refrigeration.

I made with turkey bacon, smoked beef sausage and boneless chicken thighs (i don't eat pork).

Source: imagesvc.meredithcorp.io

Tuck into sausage pasta dishes, traybakes light a barbie and grill these sausages with a smoky tomato sauce, perfect for kids and adults alike.

Preheat the bradley smoker to between 95°c and 105°c (200°f and 220°f).

Potatoes, cut into chunks 1 small bag baby carrots 1 med.

Enter custom recipes and notes of your own.

Source: imagesvc.meredithcorp.io

I made with turkey bacon, smoked beef sausage and boneless chicken thighs (i don't eat pork).

Source: www.wisconsinrivermeats.com

Place rolls in the bradley smoker 3.

Source: www.therusticelk.com

Mushroom, sausage, ricotta, and basil 18 dessert recipes to make easter a little sweeter.

Source: imagesvc.meredithcorp.io

Summer sausage was a german innovation that was so named because it could be kept through the winter and spring into the summer months, even before refrigeration.

Then i have many more sausage recipes such at italian sausage, polish sausage, kielbasa, linguica, breakfast sausage, fresh sausage, smoked sausage and i have some chicken sausage and turkey sausage recipes.

Source: www.wisconsincheesemanblog.com

Smoked venison summer sausage recipe, for 10 lbs.

Recipe for making delicious summer sausage!

I originally got this recipe from a good friend of mine who used to make this sausage several times per.

Recipe for making delicious summer sausage!

Source: imagesvc.meredithcorp.io

You can also add it to your.

So you can see i have a ton of sausage recipes.

So you can see i have a ton of sausage recipes.

Summer sausage is smoked, so you will need a smoker or a grill that is capable of maintaining low temperatures.

Enter custom recipes and notes of your own.

Source: bestsmokersinfo.com

Recipe for making delicious summer sausage!

.recipes on yummly | summer sausage bruschetta, macaroni & summer sausage salad, cheddar and smoked summer sausage pinwheel appetizer.

Our sizzling sausage recipes are perfect for summer picnics, barbecues or lazy midweek meals.


  • 4-5 small white potatoes
  • 1 lb Italian Bear Sausage
  • 6-8 Whole Eggs ( this is what I use to serve just Warren and Easton, add 6 more eggs for David!!)
  • Olive Oil
  • Seasoning of your Choice
  • Shredded Cheddar and Monterey Jack Cheese
  1. Splash bottom of skillet with Olive Oil
  2. Cube Potatoes into small bite size pieces
  3. Saute until golden on outside and soft in center season potatoes as they cook, to your taste set aside.
  4. Brown Bear sausage in the same skillet until fully cooked but not dried out
  5. Mix all eggs in a bowl, add salt and pepper as desired
  6. Add the eggs to the sausage and mix completely
  7. After fully cooked and ready to serve, sprinkle top of sausage/egg mixture with shredded cheese
  8. Warm Sun-dried Tomato Wrap in microwave or oven
  9. Lay desired amount of sausage egg and potatoes on the wrap, roll up and serve.

Tip: This is a great meal to make the day before a hunt or day in the outdoors. Premake all the burritos, wrap in foil, refrigerate, then reheat in the microwave the next morning.

This is a protein packed bear recipe, is a healthy meal that will “stick to your ribs” for a few hours making that morning hike to your favorite hunting spot all that much better!!

Enjoy this bear recipe, and be sure to check out all of the other wild game recipes!!