Ot: deer meat question.

JayinNY · Dec 1, 2012

Anybody have a recipe for making ground breakfast sausage from deer meat? What spices to use ect. I can also google it i guess. Thanks for any info.

Anonymous-0 · Dec 1, 2012

Good recipes here.

David G · Dec 1, 2012

I like it mixed 50% with pork.

tomtirediron · Dec 1, 2012

Jay I don't have any scratch recipies. I typically process 2-3 deer an year for myself and a co-worker processes all his older family members deer (as many as 7-10 deer). We both sware by LEM products for seasonings. I have a large batch of Maple flavored links in the freezer right now that turned out delicious. Good Luck with what ever you choose!

RonB. · Dec 1, 2012

Mixed 50/50 with ground pork for sure. My local small town grocery store sells packets of sausage seasoning that they use on their own for about $5 per package, which will season about 20 pounds. I'll see if I can get some info on it and let you know.

JayinNY · Dec 1, 2012

That sounds good, thanks.

Goose · Dec 1, 2012

I like to experiment, then when I hit on something I like, I can't remember what I put in it.

My old standby is mix one pound of ground deer meat with one pound of ground pork, then add one teaspoon each of table salt, black pepper, garlic salt and onion salt. Maybe a dash of liquid smoke.

old popper · Dec 1, 2012

I don't know the ratio, but the group I used to hunt with got bulk bacon ends and ground that in with the venison. Made some pretty good sausage.

JayinNY · Dec 1, 2012

Thanks, I'll add ground pork to it like you and others have said too.

BigMarv1085 · Dec 1, 2012

I mix 2 lbs of deer meat to 1 lb of trimmed pork fat and ends that we get get from a independent grocery store. We use some seaoning from LEM and a mix from our Ingles grocery chain store, add a litttle red cayanne pepper also.

teddy52food · Dec 1, 2012

Try my favorite. 4# each lean pork & venison with all the fat trimmed off. Very little shrink when you fry them. Mix together 2tbs sage,6 tsp black pepper, 4tsp red pepper flakes 2 tsp thyme,8 tsp canning salt,2tbs brown sugar,2 tsp rose mary. I cut down on the pepper a bit. You can always add more at the table. I put the seasonings on the meat before I run it through the grinder as it mixes better. Keep in the fridge & mix every 4 hours or so, 2 or 3 times, then make patties & freeze.

Walt Davies · Dec 1, 2012

In the 50s we shot a small deer and uncle Frank took a bunch of it tore it into strips and then made up a concoction that he and he alone new what was in it. He then dried the whole mess in the oven. It was spicy and I mean spicy. A friend of uncle frank's was hunting with us later that weekend and saw me eating some of the jerky, he asked what is that stuff you kids keep eating. Jerky, I said want some. He took a bite and I thought he would die right there, he never asked for another bite.
Walt

JayinNY · Dec 1, 2012

Thanks for your post, I just told my brother about your post, he asked if I have, thyme, sage or , rosemary! Lol he must like the sound of your recipe. I guess were gonna try it.

Dachshund · Dec 1, 2012

Never understood how someone could ruin good venison by adding dead pig to it.....

Anonymous-0 · Dec 1, 2012

(quoted from post at 00:25:42 12/02/12) Never understood how someone could ruin good venison by adding dead pig to it.....

Have you tried it? Mighty fine eatin'.

Rick Kr · Dec 1, 2012

Jay,
I use the breakfast sausage seasoning packs from Gander Mountain or Cabela. Easy to use, set up for 4 lbs. LEM is one brand, there are a couple to choose from. Tastes just like Bob Evans sausage to me.

I typically use 3 lbs vension, and 1 lb ground lamb. Reason I dont add fat when I grind my vension, so it is really dry and dont hold together well.

Rick

Rick Kr · Dec 1, 2012

Here is some I smoked and made into hunters sausage. Used the same breakfast sausage blend.

Dalet · Dec 1, 2012

We add ground pork and beef tallow to the ground deer meat. Usally 50?50 with the mix of pork and tallow.
We have added bacon ends and pieces to the batch at times insead of the ground pork, but I like fresh pork better.

The seasonsings you are using are spot on already. Heavy handed doses work well!

old · Dec 1, 2012

I have recipes for summer and Italian and Mexican Chorizo but no breakfast

Traditional Farmer · Dec 1, 2012

We just grind the deer meat for sausage like we would for burger but season it just like we would for pork sausage before we grind it.Personally I don't want any other meat added to my venison sausage.

teddy52food · Dec 2, 2012

Let me know how you like it. You can vary the spices to your own taste.

Anonymous-0 · Dec 2, 2012

Now, I can't comment on seasonings, because the only time I ever made any deer breakfast sausage was over 30 years ago. BUT we used 1/2 pound of hickory-smoked bacon for every pound of venison. DO NOT USE THE DEER FAT... I recall that one of the spices we used was lemon pepper, but I don't recall amounts or percentages. I just know it tasted great, and disappeared fast.

english · Dec 2, 2012

As the man said...DO NOT ALLOW ANY FAT IN YOUR MEAT.

RonB. · Dec 5, 2012

Sorry to take so long Jay, health problems with my dad lately. Here's some of the sausage seasoning info I found locally:

1.
The first grocery store's seasoning is called Southern Style Breakfast Sausage seasoning. The ingredients are salt, pepper, and sage, for the most part. Those are the basic ingredients in most breakfast sausages. The ingredients list on this package just says "salt and spices" The company is Frisco Spices, through Hobart in Omaha. They can be found at www.friscospices.com or the phone number is 800-762-6689

2.
A second grocery store that makes their own ground pork sausage uses Leggs Old Plantation Pork Sausage Seasoning. You can go to www.aclegg.com/ for that or my local grocer can sell a 16oz packet which will season 50lbs of meat for $3.99. I can buy and send you one if you want.

Both stores grind and season their own sausage there in the store. Both recommend mixing venison and ground pork 50/50 because the venison is so lean and dry. The pork gives a little fat/moisture and reduces some of the "gaminess" out of the meat. Good luck!

RonB. · Dec 5, 2012

Added my email address to this post in case you need it Jay.

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