Mix well and form into 2 rolls; wrap in foil. Refrigerate 24 to 36 hours. Punch holes in bottom of foil and place on broiler pan. Bake 2 hours at 350\u00b0, depending on size of rolls. Or pork sausage, get pork and mix it with deer. Use 2 deer to 1 pork.
f course.
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Stuffed Deer Heart.
Ingredients:
1Deer
b>recipe comes from my Uncle and my brother who are avid Deer
Mix well and form into roll.
Wrap in foil for 24 hours. Remove from foil and roll in cracked black pepper.
Cook on cookie sheet in 180\u00b0 oven for 3 1/2 hours.
Mix all ingredients well.
Refrigerate 24 hours.
Repeat this for 3 days in a row, mixing well each time.
Make 2 large or 3 small rolls.
Place on broiler rack or on a rack in a large pan so sausage can drain.
Bake 6 to 8 hours at 150\u00b0.
Salami forms its own \"skin.\"
Mix well. Refrigerate for 3 days (each day, mix well).
On the fourth day, divide and roll into balls.
Place on broiler pan or wire rack on cookie sheet. Cure in warm oven no higher than 200\u00b0 for 8 hours (turn after 4 hours).
Refrigerate up to 3 weeks or freeze up to 2 months.
Mix spices in water and stir.
Blend all ingredients thoroughly.
Form all into a large roll about 2 1/2 inches in diameter.
Wrap in foil, shiny side out.
Refrigerate 24 hours. Poke holes in bottom of package.
Place on broiler rack with pan of water underneath.
Bake at 325\u00b0 for 90 minutes; unwrap and cool. Wrap in plastic for storage.
Mix all ingredients.
Refrigerate for 3 days.
Mix well daily. On the 4th day, make into loaves.
Place on rack and bake 8 or 9 hours at 150\u00b0.
Do not use higher temperature.
Mix all ingredients together.
Push plastic wrap down over the meat.
Refrigerate for 4 days mixing once per day.
Stuff into casings forming links about 6 inches long. (20 / 22mm sheep casings work well.).
Place in smoker and smoke according to your smoker's directions.
After smoking is complete the links can be cut apart.
ncorporated.
Keep warm.
Salami al'Aceto:
Place the
This recipe will feed 15 hungry deer hunters.
Mix well.
Divide into thirds.
Place in plastic bags and refrigerate for 3 days, kneading about 3 times a day in the bags. On the 4th day, place formed salami on a broiler pan, bake in oven at 150\u00b0 for 9 to 9 1/2 hours.
If you have old deer it is recommended to keep
Cut salami into 2 inch by 1/
This recipe takes approximately 12 1/2
Mix together for 200 pounds of sausage.
A favorite recipe at the LBJ Ranch is for Deer Meat Sausage.
The finished product is recommended for late Sunday morning breakfast with scrambled eggs, hominy grits, hot biscuits and boiling hot coffee.
Or, it can be served for a late afternoon snack in hot biscuits.
Preheat oven to 350 degrees.
Sprinkle flour on a flat surface.
Roll the dough into a rectangle.
Evenly spread cheese, salami, then spinach.
Gently roll, tucking in the sides pressing down as you roll to release some of the air from the spinache.
Dip fingers into water and rub on the edges to seal.
Baste with the beaten egg.
Bake for approximately 30-40 minutes or until top is golden brown.
ender and juicy.
This recipe may be cooked in the
br>This is an old recipe, handed down in the family
Pound
steak for tenderness.
Dredge
with
flour.
Add salt and pepper to taste.
Fry in
hot cooking oil until done. Make gravy with a roux made
from
flour and grease drippings. Add water and pour over the steak
and\tsimmer\tuntil steak is tender. Biscuits would be good for sopping with this recipe.