Cut deer sausage roll in thick pieces and then quarter the pieces.
Place in crock-pot.
Mix the rest of ingredients and pour over deer meat.
Cook on low for 6 to 8 hours.
This is a favorite for gathering of family and friends.
Brown onions, garlic and bell pepper in enough butter to cover bottom of pan.
Add tomato sauce and cook for 30 to 40 minutes. Brown sausage in separate skillet.
When brown, combine both pans and simmer for 1 hour.
Add salt and pepper to taste.
Add water occasionally if liquid level gets too low.
Serve over rice or potatoes.
Serves 4 to 6.
Preparation Time:
2 hours.
Cut sausage in hunks.
Brown in frying pan.
Cover with barbecue sauce.
Simmer for 15 to 20 minutes.
Serve with hot biscuits and grits.
lastic mixing tub.
Place sausage casings in bowl of warm
Grind meat together.
Add remaining ingredients.
Mix well. Stuff sausage in casings and smoke until done.
Combine ingredients and put through a meat grinder.
Grind once for pork fat because it loses its texture if handled more; grind sausage made with beef fat twice.
Wrap in 1 pound packages and freeze.
Combine all ingredients.
Form into rolls.
Refrigerate overnight.
Bake at 170\u00b0 for 8 hours, turning every 2 hours.
Do not wrap during baking.
Sausage will form its own skin.
Cool, wrap and freeze.
Mix until thoroughly blended. Mixes better at room temperature. Make small balls and put on lightly greased cookie sheet.
Bake about 20 minutes on 325\u00b0.
In large saucepan, cook sausage and onions over medium high heat, stirring frequently until meat is thoroughly cooked and no longer pink.
Add remaining ingredients; bring to a boil.
Cover and reduce heat to low; simmer for 30 minutes, stirring occasionally. If you are in a hurry and don't want to wait for it to thicken up, use the Masa from the 2 Alarm box.
Add salt and pepper to taste.
Makes 6-8 servings.
Brown sausage.
Use a little oleo and saute onions, celery and garlic.
Combine rice and soup.
Bake at 350\u00b0 for 1 hour. Cover with foil.
Grated cheese on top the last few minutes of cooking adds to the taste.
f course.
---------.
Stuffed Deer Heart.
Ingredients:
1Deer
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.
Cube deer meat into 1-inch pieces.
Season with salt and pepper.
Put meat into a large Ziploc bag to marinate for 2 hours in icebox.
Brown meat and sausage; remove and drain off the fat. Add onion, bell pepper and garlic.
Cook for 2 to 3 minutes.
Stir in meat and enough water to cover meat, adding steak sauce, tomato sauce and Ro-Tel.
Cover and cook for 2 hours.
Season to taste. Add parsley 30 minutes before serving.
y brother who are avid Deer Hunters and they eat what
Boil deer roast until done.
Cut in small chunks.
Set aside. Brown hamburger, sausage and onion together.
Salt and pepper to taste.
Add one cup water, broth, ketchup and 3/4 bottle of sauce in large pot.
Add the chunks of roast.
Stir.
If it is not juicy enough, add more Maurice's sauce or broth.
Let simmer for 20 minutes.
Serve with rice.
ne of the best Downing recipes for a good wild game
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.
Thaw roast completely, then soak in big bowl of water with vinegar or lemon juice.
Soak for 10 minutes.
Rinse well and drain.
Next, coat roast with flour, salt and pepper as you would fried chicken.
Brown in half margarine and oil until golden brown.
Pour water over roast and cook until tender.
After roast is cooked tender, place on baking pan and put sausage seasoning over roast.
Wrap in foil and bake at 350\u00b0 for 30 minutes.
Cut deer and bacon into 3/4-inch cubes.
Place in medium mixing bowl.
In small bowl, mix salt, sage, ginger and pepper. Sprinkle over meat; mix well.
Chop or grind to desired consistency.
Shape into thin patties and fry over medium heat until browned and cooked through, turning once.
Sausage can also be frozen uncooked.
Grind deer and hog meat and mix with remaining ingredients. Cook with scrambled eggs or form patties and pan-fry.