From a hunter’s kitchen: 3 delicious venison recipes

If you’re looking for a new twist on traditional meatballs, sausage, or jerky, try using venison meat! Local hunter Shane McMahon of West Gardiner shares his favorite recipes:

Venison Meatballs

You’ll need:

1 lb ground venison 1/2 cup milk

2 medium eggs 2 tsp dried parsley

1 cup bread crumbs 1 tsp garlic powder

1/2 cup parmesan cheese Spaghetti sauce

Directions:

Start by beating the eggs and milk in a mixing bowl. Add breadcrumbs, cheese, parsley, and garlic powder and mix thoroughly. Add the ground venison and knead the mixture with your hands until it is well-blended. With your hands or a round scoop, form golf ball-sized meatballs from the mixture. Cook the meatballs until brown, and then place them in a pan of spaghetti sauce. Cover and simmer for roughly 60 minutes before serving.

Venison Sausage

Thoroughly mix the following ingredients in a mixing bowl:

8 lbs ground venison 2 lbs lean ground pork

6 oz corn syrup solids 2 cups powdered milk

6 tbsp onion powder 6 tbsp Tender Quick (or other curing salt)

2 tbsp sage 1 tbsp white pepper

1 tbsp nutmeg 1 tbsp black pepper

Once ingredients are thoroughly mixed, simply use the mixture to fill sausage casings and fry until cooked to your satisfaction.

Venison jerky

Combine the following ingredients and mix thoroughly:

5 tbsp sugar 2tbsp soy sauce

2 tbsp red wine 2 tsp salt

1/4 tsp five-spice powder 1/8 tsp cinnamon

Next, you’ll need to cut 3 lbs of venison into three-inch strips. Once the strips are cut, marinate them in the above mixture for 24 hours. Finally, bake the marinated strips at 350 degrees Fahrenheit for 15-20 minutes (or until brown), turning once.

There are also plenty of cookbooks available for hunters and meat-lovers to reference. Tim Gagnon of Brunswick recommends Eat Like A Wild Man: The Ultimate Game and Fish Cookbook, compiled by Rebecca Gray, which includes recipes for all seasons using venison, fish, bear, duck, and other game.

Copy the Story Link