Hot Italian Sausage Venison Recipes

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HOT ITALIAN SAUSAGE "VENISON"



Hot Italian Sausage

I am always looking for new things to do with my deer meat. I found a Hot Italian Sausage recipe and altered it for venison. You can use it in any recipe that calls for hot Italian Sausage. It will give your pasta that little extra kick.

Provided by Chef Kirk T

Categories     Deer

Time 40m

Yield 4 pounds, 16 serving(s)

Number Of Ingredients 9

2 lbs ground venison
2 lbs ground pork
3 1/2 teaspoons garlic, minced
4 1/2 teaspoons salt
7 teaspoons fennel seeds
1 1/4 teaspoons cayenne pepper
3 1/4 teaspoons red pepper flakes
7 teaspoons ground black pepper
1/4 cup cold water

Steps:

  • Mix meats together.
  • In a seperate container mix dry ingredients thoroughly.
  • Combine meat and spices, mix thoroughly.
  • Add water.
  • Can be used right away, but for best results, put it into an air tight container and set in refrigerator for 24 hours.
  • Can be stuffed into Medium Casings or used in bulk form depending on your recipe.

VENISON HOT ITALIAN SAUSAGE



Venison Hot Italian Sausage image

got bored and looking for an italian sausage recipe to tryout with ground venison...I found this one on The Cavewoman Cafe... its delish.. We love Italian Sausage.. this one is a winner...Thanks Ziabaki now I did omit the nutmeg and reduced the crushed red pepper to 1 teaspoon .. it was just spicy enough for us...and touch...

Provided by sharon cowles

Categories     Wild Game

Time 1h

Number Of Ingredients 9

5 pounds of ground venison
10 cloves of garlic, minced
1 tablespoon of salt
2 teaspoons of crushed red pepper
2 teaspoons of fennel, crushed slightly
2 teaspoon of thyme
2 teaspoons of basil
2 teaspoons of fresh cracked black pepper
½ teaspoon of nutmeg

Steps:

  • 1. Get out a really BIG bowl for this batch. Place the meat in the bowl and make a well in the center of the meat. Add all the spices in the well and then get your hands in there and mix mix mix. Fry up a little bit and taste, then adjust your seasonings accordingly

EASY ITALIAN SAUSAGE AND RIGATONI



Easy Italian Sausage and Rigatoni image

An easy-to-make weeknight dinner with minimal cooking. Just throw everything together and let your oven do the rest.

Provided by Yoly

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 6

Number Of Ingredients 12

1 (8 ounce) package rigatoni pasta
1 pound bulk Italian sausage
¼ cup diced onion
4 cups spaghetti sauce
2 cups cottage cheese
2 cups mozzarella cheese, divided
¼ cup freshly grated Parmesan cheese
2 large eggs, beaten
1 tablespoon dried parsley
½ teaspoon Italian seasoning
½ teaspoon dried basil
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and set aside.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
  • Cook sausage and onion in a large skillet until meat is no longer pink and onions are translucent, 5 to 7 minutes.
  • Combine spaghetti sauce, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, eggs, parsley, Italian seasoning, basil, salt, and pepper in a large bowl. Add sausage and onion mixture; stir until well combined. Add pasta and carefully mix until well incorporated. Transfer to the prepared baking dish and cover.
  • Bake in the preheated oven for 45 minutes. Remove from the oven, top with remaining mozzarella, and bake, uncovered, until cheese is melted, about 15 minutes.

Nutrition Facts : Calories 673.3 calories, Carbohydrate 56.5 g, Cholesterol 133.4 mg, Fat 31.6 g, Fiber 5.9 g, Protein 39.9 g, SaturatedFat 13.4 g, Sodium 1953.3 mg, Sugar 17.5 g

HOMEMADE VENISON ITALIAN SAUSAGE



Homemade Venison Italian Sausage image

We really like this recipe. If you like milder sausage cut back on the cayenne and red pepper. If you want a fattier sausage add more pork and less venison. Hope you like this as much as we do.

Provided by Dixie from Kansas

Categories     Deer

Time 35m

Yield 10 pounds, 30 serving(s)

Number Of Ingredients 13

7 lbs venison, course ground
3 lbs pork butt, finely ground
3 tablespoons salt
4 teaspoons ground pepper
2 teaspoons cayenne pepper
8 garlic cloves, minced
4 teaspoons onion powder
4 teaspoons marjoram
2 tablespoons paprika
2 teaspoons dried rosemary, crushed
1 teaspoon thyme
2 teaspoons red pepper flakes
1/4 cup red wine vinegar

Steps:

  • mix together all spices and vinegar.
  • add to the ground meat.
  • stuff in hog casings or freeze in bulk.

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