EASY VENISON SALAMI
This is a very good venison salami. I found the recipe on freevenisonrecipes.com. They have many recipes that look good
Provided by Ann McCue
Categories Other Side Dishes
Number Of Ingredients 12
Steps:
- 1. Combine all ingredents in a large bowl and mix well. Then cover and place in the refrigerator for 24 hours
- 2. Remove from the refrige and knead like you would bread dough for 4 or 5 minutes. Cover and return to the fridge for another 24 hours
- 3. remove from fridge and once again knead the meat mixture for 4 or 5 minutes. return to fridge to chill for 30 minutes
- 4. preheat oven to 250 degrees. Divide into 4 equal parts and shape into logs approximatly 4 inches in diameter
- 5. place each log in the center of a piece of tin foil enough to wrap around the log and crimp at each end.
- 6. Place the wrapped loaves on a foil-covered large cookie sheet. Bake in the pre-heated oven for 3 hours, turn the logs over and bake for another 3 hours. or until meat thermometer gives a internal temp of 162 degrees
- 7. Remove from the oven, unwrap the salami logs and place on paper towels to drain and absorb any excess grease. Once drained place logs in the fefrigerator to chill overnight. ENJOY
ELK SALAMI
From "The Washington Cookbook" published in 1982. Not tried by me but posted in response to a request in the Wild Game Forum. Serving size is completely approximate.
Provided by ladypit
Categories Elk
Time P1DT20m
Yield 3-5 rolls of salami
Number Of Ingredients 9
Steps:
- Combine the ground elk and pork.
- Combine the liquid smoke and water and add to the ground meat mixture. Mix well.
- In a small bowl combine the rest of the ingredients. Using your hands, add the spice mixture to the meat mixture. Mix well.
- Shape the meat into rolls about 2.5 inches in diameter. Wrap each roll in foil (heavy duty foil), closing tightly down the center and on the ends.
- Refrigerate for 24 hours.
- Using a fork, make holes through the foil 1 inch apart on the bottom of the foil opposite the fold.
- Preheat the oven to 325 degrees.
- Put a rack in a large shallow pan. Place the foil wrapped logs on the rack.
- On the bottom rack of the oven place a pan of hot water to create steam.
- Put the pan of meat on the middle shelf at the center of the oven.
- Bake for 2 hours.
- Remove the foil and put the meat rolls on the rack to drain and cool. The meat will still be fairly pink both on the outside and inside.
- When cool, wrap again in foil. Can be kept in the refrigerator for about 10 days or in the freezer for about 1 month.
Nutrition Facts : Calories 323.4, Fat 14.8, SaturatedFat 5.2, Cholesterol 130, Sodium 92.4, Carbohydrate 0.3, Fiber 0.1, Protein 44.4
ELK SAUSAGE
Provided by Food Network
Categories main-dish
Yield approximately 30 to 40 serving
Number Of Ingredients 14
Steps:
- Grind each meat separately then mix together. It is best if you grind the meat when it is very cold. Mix the ground meat together with all the seasonings. Form into small patties. Saute a small piece and test for taste. You may need to adjust the spices. Next, place a length (10 to 15 feet) of sausage casing on a sausage horn and force mixture into casing. Twist sausages in alternating directions to create 6 to 8-inch long sausages. If well protected, finished sausages can be frozen in a non-frost free freezer for up to a year. The sausages can be cooked directly on a grill or sauteed in a pan. For best results, boil sausages first and finish on grill or pan. Can serve with maple syrup.
VENISON SALAMI
Make and share this Venison Salami recipe from Food.com.
Provided by Aroostook
Categories Deer
Time 4h15m
Yield 4 rolls, 20 serving(s)
Number Of Ingredients 5
Steps:
- Mix well.
- Cover with plastic wrap pushed down on meat mixture.
- Refrigerate 4 days mixing well at least once a day.
- On 4th day form mixture into long rolls, place on baking sheet.
- Cook 225 F for 4 hours.
- Wrap in plastic wrap and store in the refrigerator.
ELK PARMESAN
Wyoming is a paradise for people like us who enjoy hunting. My husband was thrilled when our jobs brought us here over 20 years ago. I've been cooking game since I was a girl, so I use recipes like this enticing elk dish often. It's one of our favorites. -Dolores Crock, Cheyenne, Wyoming
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cut meat into six pieces; pound with a meat mallet to tenderize. Sprinkle with garlic salt and pepper. Combine bread crumbs and the Parmesan cheese in a bowl. In another bowl, beat eggs with water. Dip both sides of meat into flour, then into egg mixture. Press each side of meat into crumb mixture; refrigerate for 20 minutes. , Heat oil in a large skillet; brown meat on both sides. Place in a greased 13-in. x 9-in. baking pan. Spoon 2 tablespoons spaghetti sauce over each piece. Cover with mozzarella; top with remaining spaghetti sauce. Bake, uncovered, at 350° for 30 minutes or until meat is tender. Serve over noodles; garnish with parsley if desired.
Nutrition Facts : Calories 465 calories, Fat 23g fat (8g saturated fat), Cholesterol 162mg cholesterol, Sodium 846mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 2g fiber), Protein 40g protein.
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