below are some pics of what i was left with after posting the hides out to graham and patrick, i think i had the best deal 
bernie
bernie
what i got left with
- Thread starter Bernie Garland
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thats two fallow does, you get four roasting joints from the haunch two sirlions two fillets and the chops, the rest go's for mincing for burgers and sausage from each beast,
bernie
yes all butchered myself its quite easy when you've watched someone do it,the hard part is getting the seasoning just right for the sausage and burgers, any help full recipes appreciated
bernie
I am sure you will enjoy them Bernie, my mouth is watering just looking at the photos. You have a nice larder set up there mate.
thanks
still waiting for some good seasoning recipes, if any members have any. mutch appreciated
bernie
Don't know about recipes, but always mix up your burgers and sausages and then cook a little bit to make sure it tastes ok. You always need more salt than you think.
www.sausagemaking.org has different seasoning mixes for sale. Some of those may overpower the venison though. Definitely worth following Dave's advice above and trying a bit first. You could even season a small amount and try that and then if it's OK season a greater quantity in the same proportion.
(Just looked at the link above and there is a Game Sausage Seasoning which is recommended for venison.)
(Just looked at the link above and there is a Game Sausage Seasoning which is recommended for venison.)
excellent job there Bernie!
i'd recommend having a gander at the River Cottage site/ forum for recipe ideas.
here's one you might like:
http://www.channel4.com/food/recipe...-whittingstall/hughs_venison_burgers_p_1.html
i like venison pretty much as it is (maybe in smaller doses compared to beef) because of its richness, and i go with lots of salad (in a burger) or veg to spread the venison flavour out a bit, but i'd try pretty much anything...
With that much in the freezer you might be the man to experiment and teach us what we should have it with
really impressed with your butchering skills there, i'd love to improve mine to that level
i'd recommend having a gander at the River Cottage site/ forum for recipe ideas.
here's one you might like:
http://www.channel4.com/food/recipe...-whittingstall/hughs_venison_burgers_p_1.html
i like venison pretty much as it is (maybe in smaller doses compared to beef) because of its richness, and i go with lots of salad (in a burger) or veg to spread the venison flavour out a bit, but i'd try pretty much anything...
With that much in the freezer you might be the man to experiment and teach us what we should have it with
really impressed with your butchering skills there, i'd love to improve mine to that level
thanks for all the ideas iv'e tried loads of recipes, but the sausage always turns out to dry,
any ideas?
any ideas?
Scanker's right: venison is lean; sausages need fat. Pork shoulder fat is often recommended. Take a look at the ingredients list on some commercial venison sausages (remember ingredients are listed in quantity order).
Regards
arian
I'm using the correct amount of belly pork, its just the seasoning, herbs and spices not quite right,tried a little bit cooked and tastes fine,but when you do the rest its not the same.i need a tried and tested 10lb of meat recipe,
cheers bernie
There's a book of recipes linked in this thread:
http://overthegate.myfreeforum.org/about5437.html
It's American. There's a recipe for venison sausage (and venison salami) in it. 2lb of venison.
It's an executable file, but I couldn't find any nasties included.
Regards
arian
Bernie,
Venison makes the best jerky in the world! Have you thought of making some of that? I'd happily pitch in and assist
Red
Venison makes the best jerky in the world! Have you thought of making some of that? I'd happily pitch in and assist
Red
red
great minds must think alike as iv'e just asked the wife to get a joint out the freezer so i could make some jerky,ive got a jerky maker which i purchased from the states,if you ever need any venison get in touch and i'll sort it
bernie
great minds must think alike as iv'e just asked the wife to get a joint out the freezer so i could make some jerky,ive got a jerky maker which i purchased from the states,if you ever need any venison get in touch and i'll sort it
bernie
Bernie, long trek but I'd love some (actually I'd love to learn from you - my butchery is fairly rustic - I'm better at small game than venison)
It sprang to my mind as a buddy of mine who taps his own maple syrup (in Vermont) just sent me this picture of his maple syrup marinated venison jerky! Now I'm fortunate enough to have some of his maple syrup soo.....
He does some yummy looking venison sausage too
I've asked for his recipe for you.
Red
It sprang to my mind as a buddy of mine who taps his own maple syrup (in Vermont) just sent me this picture of his maple syrup marinated venison jerky! Now I'm fortunate enough to have some of his maple syrup soo.....
He does some yummy looking venison sausage too
I've asked for his recipe for you.
Red
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