Place the onions, bay leaves and peppercorns in 9 cups of boiling salted water. Add the chicken and simmer over low heat for 1 1/2 hours. Remove the chicken from the pot, remove the bones and skin and cut into bite sized pieces.
Sieve 4 cups of the cooking liquid into another pan and cook the carrots and cabbage for 5-10 mins, until just tender. Add the sausage and chicken and cook for 5 more mins. Season with salt and pepper, then serve with a sprinkle of parsley on top.
r kitchen fork, prick each sausage several times.
In a
lightly brown venison and sausage in olive oil with garlic.
Mix remaining ingredients in crock pot.
Add meat (browned) and cook on low for 8 hours or high for 6 hours.
Cook egg noodles separately.
Serve over cooked egg noodles.
thoroughly mix together the ground venison, pork sausage, 2 tablespoons barbecue sauce
Place the venison and sausage in a large skillet and cook, breaking up with a wooden spoon as necessary, over medium heat until no longer pink and evenly browned. Drain grease. Stir in the onions and garlic, and cook until aromatic, about 3 minutes. Drain, and mix in the tomato paste. Season to taste with hot pepper sauce, salt, and pepper.
Pour the cannellini beans and tomatoes into a slow cooker. Stir in the venison mixture. Cover, and cook 8 to 10 hours on Low, or 5 hours on High. Sprinkle each serving with shredded Cheddar cheese.
Mix venison and sausage thoroughly with other ingredients. Place in pan.
Bake at 350\u00b0 for 1 1/4 to 1 1/2 hours.
In a very large bowl or plastic tub, sprinkle the venison and pork with the curing mixture, pepper, pepper flakes, sugar, and sage. Mix very well to evenly incorporate everything. When working with large quantities of sausage, cook a small piece to make sure the seasoning is exactly how you like it.
Divide into 1 pound portions and freeze.
ith cooking spray.
Mix venison, pork sausage, and onion in a
Sprinkle onion soup mix in bottom of baking dish.
Shape venison and sausage in loaf after mixing together.
Place in baking dish.
Pour cream of celery soup over mixture with small amount of water.
Cover and bake at 350\u00b0 until done.
Brown venison.
Saute mushrooms and onion.
Combine all ingredients; season to taste with Tony's.
Brown venison and sausage in heavy iron skillet or Dutch oven. Remove meat and saute onions and garlic in grease.
Mix meat, onion, garlic, tomato sauce, chili powder, oregano, thyme, bay leaf, beer and kidney beans.
Simmer, tightly covered, for 1 hour or more, stirring occasionally.
Correct seasonings with salt and pepper.
Cook until well thickened and rich in flavor.
This is great cooked over a campfire in a heavy Dutch oven and will fill lots of hungry mouths.
nd garlic. Crumble the venison and sausage over the mixture and mix
Put venison through meat grinder. Mix all spices and ground pork with the ground venison thoroughly by hand. Package in 1 lb packages and vacuum seal.
Note:
Makes 3 rolls of sausage (1 pound each).
Cube meat for grinding.
Mix spices. Spread and mix with cubed meat.
Grind meat twice, once with chili plate, then with sausage plate.
Sausage can be made into patties or stuffed into casings.
Use your own favorite chili recipe but substitute half-inch cubes of venison for the meat in the chili.
Before putting venison into the chili, simmer it in enough water to cover for about 45 minutes or until tender.
You can use the broth as part of the liquid in the chili.
Thoroughly combine the venison, bacon, monosodium glutamate, garlic, onion, mustard, chipotle, salt, anise, fennel, red pepper flakes, and parsley in a large bowl. Grind the mixture through a small plate in a meat grinder. Refrigerate until ready to use.
Combine the venison, bacon, sage, ginger, pepper, and onion salt in a large bowl; mix well. Shape into 12 patties using about 1/4 cup of mixture per patty. Patties can either be pan-fried or frozen for later use.
Place the venison in a large mixing bowl.
Grind together pork and venison.
Add Tender Quick, smoke salt, pepper, liquid smoke and mustard seed.