Venison Sausage Rolls Recipes

GRAMPS' VENISON SUMMER SAUSAGE

Gramps' Venison Summer Sausage image

This recipe has been going around in our family for years. Each year around hunting season, my gramps would make this for all the hunters and family that were visiting for the season.

Provided by dcg3269

Categories Meat and Poultry Recipes Game Meats Venison

Time P3DT8h20m

Yield 25

Number Of Ingredients 6

Ingredients

5 pounds ground venison
2 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
2 teaspoons mustard seed
2 ½ teaspoons garlic salt
2 ½ teaspoons ground black pepper
1 teaspoon liquid smoke flavoring

Steps:

Place the venison in a large mixing bowl. Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and liquid smoke. Mix well with your hands until the mixture is evenly blended and begins to stick together, about 2 minutes.
Cover the bowl with plastic wrap and refrigerate for 3 days, mixing well each day.
Preheat an oven to 200 degrees F (95 degrees C).
Divide the mixture into 5 one-pound logs, place onto a broiler pan, and place a sheet of aluminum foil on top to cover.
Bake in the preheated oven until the logs are no longer pink in the center, and an instant-read thermometer inserted into the center reads 160 degrees F (70 degrees C), 6 to 8 hours. Turn the meat once or twice during cooking. Allow to cool before slicing thinly and serving.

Nutrition Facts : Calories 101.8 calories, Carbohydrate 0.3 g, Cholesterol 68.5 mg, Fat 2.4 g, Fiber 0.1 g, Protein 18.6 g, SaturatedFat 0.9 g, Sodium 774.3 mg

VENISON "SAUSAGE" ROLLS

Venison

Provided by Robert Irvine : Food Network

Categories appetizer

Time 1h15m

Yield 8 servings of 2 appetizers each

Number Of Ingredients 10

Ingredients

1/2 pound ground venison
1/2 pound ground pork
2 eggs
3 tablespoons freshly chopped parsley leaves
2 tablespoons freshly chopped fresh thyme leaves
1 tablespoon freshly chopped rosemary leaves
1 red onion, finely chopped
Salt and freshly ground black pepper
4 sheets puff pastry dough (often sold in 17 or 18-ounce packages containing 2 (9 or 10-inch) square sheets of puff pastry)
2 eggs, beaten for egg wash

Steps:

Make "sausage" mixture by mixing venison, pork, eggs, parsley, thyme, rosemary, onion, and salt and pepper, to taste. Saute sausage mixture over medium-high heat on the stovetop until browned, using a wooden spoon to keep the texture of the mixture "fine" (not chunky) while cooking. Drain the meat mixture well and set aside to cool.
Preheat oven to 350 degrees F.
Roll out each puff pastry sheet and cut each of the 4 sheets into 4 squares, yielding 16 squares. (These will be 4 1/2 or 5-inch square.) Spread the "sausage" mixture, over the surface of each of the 16 squares and roll up the dough "jelly roll" style (so the cross-section of the roll will be a spiral design), seal dough on the ends by crimping, and place on a baking sheet. Bake until golden brown, approximately 15 minutes, until golden brown.

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