Venison Trail Treats

• 3 lbs. lean venison
• 1 Tbsp. salt
• 1 Tbsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. pepper
• 1/3 cup Worcestershire sauce
• 1/4 cup soy sauce

Cut Venison into strips 1/2 by 1/4 inch thick. Add remaining ingredients in a bowl and mix well. Pour liquid over meat strips and refrigerate overnight. Dry in oven at low temperature (about 150 degrees F.) until quite dry. Store in covered jar or sealed plastic bags.

Corned Venison

• 5 lbs. venison
• 1 gallon hot water
• 1 1/2 lbs. pure salt
• 1/2 lb. brown sugar
• 1 oz. cream of tartar
• 1 oz. baking soda
• 1 oz. pickling spices

Cut about 5 lbs. venison into 2-3 lb. pieces. Dissolve ingredients in gallon of hot water. When cool, pour over meat in a crock, weight meat down, and leave in pickling 3 to 5 weeks. Cook same as corned beef.

Pickled Venison Heart

• Venison hearts

Brine

• 1 cup vinegar
• 1/2 cup water
• 1 Tbsp. sugar
• 1 onion, sliced
• Salt and pepper to taste

Wash and trim hearts. Cut in bite-size pieces. Cook in salted water until tender.

Make brine by mixing all ingredients. Let sit in refrigerator for 3-4 days.

Smoked Venison Summer Sausage

• 8 lbs. lean elk meat or veniosn
• 2 lbs. fat pork trimmings

Mixture

• 1 Tbsp. cracked black pepper
• 10 tsps. household salt
• 3 Tbsps. sugar
• 1/2 tsp. saltpeter
• 1 Tbsp. + 1 tsp. coriander
• 1 tsp. ground ginger
• 1 Tbsp. ground mustard
• 1 tsp. mustard seed
• 1 Tbsp. garlic powder
• 2 cups rose wine

This recipe is for about 10 lbs. of sausage. Chill meat (38 degrees F. is good),then grind through a 3/16 inch grinder plate. Place in a large plastic, wood, glass, or ceramic tub or crock.

Mix all ingredients by hand to blend spices properly; chill in cooler 2-3 days.

Stuff into 2 3/4 x 24 in. beef middles. You can usually get these from your butcher. You can also use 3 x 28 in. fibrous casings. Make the sausages about 1 foot long and then tie them off. Be sure they are stuffed tightly.

After stuffing, hang them so they do not touch each other and dry at room temperature for 5 hours. Transfer the hanger to smoker or smokehouse and smoke at 120 degrees F. with a heavy smudge for 6-8 hours or until internal temperature reaches 145 degrees F. Smoking longer(6-8 hours) will flavor the sausage more.

When smoking is done to your satisfaction, remove and shower with tap water until an internal temperature of 120 degrees F. is reached.

Hang at room temperature in a draft free area for 2 days.

Venison Sausage

• 1 lb. ground venison
• 1/2 lb. ground beef
• 1/2 lb. ground pork
• 1 tsp. course ground pepper
• Scant tablespoon liquid smoke
• 1 cup water
• 2 Tbsps. quick curing salt
• 1/2 tsp. garlic powder
• 1/2 tsp. marjoram
• 1 Tbsp. mustard seed

Mix all ingredients together and refrigerate for 24 hours, covered. Form into 2 rolls and wrap tightly in foil. Bake on rack in pan for 1 hour at 350 degrees F. Cool in foil until able to handle. Remove from foil and re-wrap. Refrigerate.

Canned Venison

• Venison
• 1/4 tsp. salt
• 1/4-1/2 tsp. black pepper
• Ground beef suet (golfball -size pieces)

Trim fat from meat and cut into bite-size pieces. Pack raw meat into pint jars. Add rest of ingredients. Allow 3/4 in. air space at top of jar. Pressure cook at 10 lbs. for 75 minutes for pints. Reduce pressure normally.

For quarts, double recipe and cook for 90 minutes. Reheat to eat. May be used as a sauce over bread or rice. Great for camping as unopened, it doesn't need refrigeration

Venison Mincemeat

• 6 cups venison
• 2 cups suet (beef)
• 10 cups apples
• 4 cups sugar
• 2 cups syrup
• 6 cups raisins
• 2 oranges
• 2 lemons
• 1 Tbsp. salt
• 2 Tbsps. cinnamon
• 2 Tbsps. nutmeg
• 2 Tbsps. allspice
• 1 Tbsp. cloves
• 1 qt. cider or fruit juice

Grind meat, suet, apples, raisins, oranges, and lemons. Add all other ingredients and simmer 2-3 hours. It may be either be canned, used immediately, or frozen for later use.

Venison Mincemeat

• 4 lbs. venison "trim" meat with bones
• water
• 3/4 lb. beef suet
• 3 lbs. apples, peeled and quartered
• 2 lbs. seedless raisins
• 1 (15 oz.) box seeded raisins
• 1 (12 oz.) box currants
• 1 tblsp. salt
• 1 tblsp. ground cinnamon
• 1 tblsp. ground ginger
• 1 tblsp. ground cloves
• 1 tblsp. ground nutmeg
• 1 tsp. ground allspice
• 1 tsp. ground mace (optional)
• 2 qts. apple cider, grape or other fruit juice
• 1 lb. brown sugar

Trim fat from venison. Cover with water; simmer until meat is tender. Refrigerate venison in cooking liquid overnight. Remove all fat from top of liquid. Seperate meat from bones and put meat through food chopper using coarse blade. (There should be enough ground venison to make at least 2 quarts ground meat.)

Grind suet and apples.

Combine all ingredients in large kettle. Simmer 2 hours to plump fruit and blend flavors. Stir often to prevent sticking.

Pack at once in hot pint jars. Adjust lids. Process in pressure canner at 10 lbs. pressure (240 degrees ) 60 minutes.

Remove jars from canner and complete seals unless closures are self-sealing type. Makes about 11 pints.

Note: You can freeze mincemeat. Recommended storage time is 3 months.

Source: Farm Journal's Country Cookbook

Venison or Beef Bologna

• 2 lbs. ground venison or beef
• 1 1/2 tsp. liquid smoke
• 1 cup water
• 2 Tbslp. Morton's Tender Quick
• 1/4 tsp. onion salt
• 1/8 tsp. garlic powder
• 1/4 tsp. salt

Mix meat and spices. Mix well. Leave in refrigerator for 24 hours. Form into 3 rolls. Bake at 300 degrees for 45 minutes. Age in freezer for 10 days.

Venison Bologna

• 15 lbs. venison
• 2 Tblsp. meat cure (white)
• 6 Tblsp. salt
• 1 1/2 tsp. mustard seed
• 2 tsp. red pepper flakes
• 2 tsp. black pepper
• 1 pt. or more water

Grind venison. Add all other ingredients and mix well. Prepare meat casings. fill casings and smoke for 2 to 3 hours in a smoker. After smoking, links may be dipped in hot water to remove all smoke color and grease.