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1993-01-18
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Digest: #93
Date: Mon, 25 Feb 91 16:28:49 EST
From: Marilyn Fetterman <AN700018@brownvm.brown.edu>
Subject: MEAT: Cabin Fever Venison Sausage
I found this recipe in a book I just received called "Wild Game and
Country Cooking" by Timothy Manion. The person who submitted the
recipe for the book is Scott Darrohn from Rivertown, Wyoming. It
doesn't look like a hot sausage, so I would increase the cayenne and/or
add red pepper flakes.
CABIN FEVER VENISON SAUSAGE
4 lbs. venison scrap meat from neck, backbone, shank or breast
1 lb. beef fat
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon cayenne
2 teaspoons ground sage
1/2 teaspoon ground allspice
Put venison and beef fat through meat grinder. Mix in seasonings and
put through meat grinder again. With hands, shape meat into 4-ounce
patties. The sausage can be prepared any way you like it, or freeze
for later use. For best results, freeze patties two to a package.
(note: I think I would prefer stuffing this mixture in pork casings.)