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Post by osprey on Dec 8, 2007 12:15:45 GMT -5
Oh my, I spent this morning finishing butchering two sikas and a whitetail, and besides the steaks and roasts and stew chunks and burger, I made some sika maple breakfast sausage and some whitetail hot Italian meatballs. Just tried a sample of those last two and it's a struggle not to go cook all the rest of it before it hits the freezer. Definitely food of the GODS!!!!  ;D |
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Post by orff77 on Dec 8, 2007 15:00:58 GMT -5
How did you make them I just got into doing my own butchering
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Post by osprey on Dec 8, 2007 19:07:51 GMT -5
I use a lot of pre-packed spice mixes I get from Cabela's, Gander, etc. Several good web order places too. For the sausage I use about 1 1/2 times what the packages recommend of the seasoning mix, one pack of cheap ground pork sausage for 4-5 lbs of ground venison, them mix and re-grind it all.
For the meatballs I use either a sweet or hot Italian Suasage seasoning mix, then for each pound of ground venison add a 1/2 cup bread crumbs, one egg, and some onion powder, garlic powder and oregano, then form into meatballs. You can add some ground sausage, too, or do it only with ground venison, depending on your tastes.
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;D 
