Meat cuts or sausages?
- Thread starter Rugdoc
- Start date
Sausages, no question! Get the recipe right and you would be followed, beaten and have them stolen from you, literally. They are that good. It's what happened to this guy. In fact, the thefts were cooking the sausages in their blood stained clothes when they were caught.
http://news.nationalpost.com/2013/0...ake-arrest-in-suspects-kitchen/#__federated=1.
Venison sausages. Yum!
http://news.nationalpost.com/2013/0...ake-arrest-in-suspects-kitchen/#__federated=1.
Venison sausages. Yum!
BigUglyMan
CGN Ultra frequent flyer
- Location
- New Scotland
I butcher my own and only take what I want turned into sausage to the butcher. I refuse to allow anyone but myself to cut my game meat.
Being a butcher for a long time, when we made scaloppini which were made from the muscles in the hind legs....the kids would gobble them up
all you really have to do is slice thinly then beat them a little then bread them
the rest would be roasts and some small stakes and of course minced and little sausage Italian style to go in the Sunday sauce
all you really have to do is slice thinly then beat them a little then bread them
the rest would be roasts and some small stakes and of course minced and little sausage Italian style to go in the Sunday sauce
This is what I do too. Mostly because I'm too cheap and my time is "free". If money was no object maybe different. This year's moose was 50lbs of sausage, 200lbs boneless meat. I am a fanatical trimmer.
We butcher our own, prime steaks and roast, the rest go's to grind or sausage.
Unfortunately, my wife see's deer as a substandard meat and will turn her nose up unless I fool her. It is getting harder to do that after 24 years of marriage though.
Unfortunately, my wife see's deer as a substandard meat and will turn her nose up unless I fool her. It is getting harder to do that after 24 years of marriage though.
For sure the best way to convert people is to feed them "Milanese/Schnitzel/scaloppini." Around here the method is referred to as "steak-brique" since at one time - in our predominantly French moose camp - all we had to hammer them was an old brick (that we wrapped in aluminum foil).
BigUglyMan
CGN Ultra frequent flyer
- Location
- New Scotland
If I had even the vaguest idea how to make good Italian sausages I wouldn't take anything to the butcher!
BigUglyMan
CGN Ultra frequent flyer
- Location
- New Scotland
That is the key to having good wild game. It's all in the trim.
And no bone-in. NEVER bone-in!
Marrow contained disease worries?
If you have ever followed a meatloaf recipe, you can make sausage! Lots of recipes online!
I'd feel ripped off if I got handed a box of sausage and a bill, instead of at least SOME of the prime cuts. Too much good stuff in there to grind the whole lot.
I chunk up the backstraps, and the hind quarters into the major muscle groups, freeze them whole or halved. Grind everything else, if I don't so much feel like chunking up a bunch of stew.
It's easy to make little chunks outta big ones, hard as heck to make a decent steak outta burger.
Cheers
Trev
You don't eat the bone, why save it for months so you can throw it away later.
Boneless means that when you root through the freezer to come up with a dinner plan, the weight of the package, is what is going into the pan, or pot.
That's my reason.
Cheers
Trev
we keep the tenderloins whole for slicing later, take some thin quick fry slices for immediate use, take large chunks for making jerky, grind quite a bit of hamburger and bag some chunks for custom sausage and pepperettes. Lost my taste for venison roasts and steaks. Now if I was lucky enough to get elk and moose, there would be a whole lot of steaks in the freezer.
EDIT: I forgot about all the rest of the deer, the bones go back to the forest for the needy. That's usually all cleaned up in a short time. The hind, head, legs and some scrap fatty meat chunks stay on the floor of the attached garage until Spring time. This brings in the weasels for the winter and away goes any mice that are around. Come Spring, what's left goes back to the forest.
EDIT: I forgot about all the rest of the deer, the bones go back to the forest for the needy. That's usually all cleaned up in a short time. The hind, head, legs and some scrap fatty meat chunks stay on the floor of the attached garage until Spring time. This brings in the weasels for the winter and away goes any mice that are around. Come Spring, what's left goes back to the forest.
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