Home Distiller

Another topic is drifting this way so rather then go off topic Ill start this one.

Venison bologna 1lb salt -1 oz pepper - 3/4 oz saltpeter- 1 pkg onion gravy mix(opt)- 3 cups sugar -1 oz mustard seed -1 tbsp smoked salt -3 qts hot water- 18 lbs ground venison -7 lbs ground pork -1 tbsp ground hot pepper.(opt) Dissolve all ingredients except meat in hot water .Then add meat mix thoroughly with hands. pack mixture into 3 x6 muslin bags.tie closed cook for 30 minutes in a pressure cooker. This is a recipe from an old cookbook. This tastes like the lunch meat I use to see in country stores in the sq cans.I use summer sausage casings when I make this and tweak it a bit with other spices. Course grinding meats.I use liquid smoke instead of salt .Its a great simple recipe that I would highly recommend.

Ok, I can get into this thread.

Smothered Squirrel... this is more of a dinner than a supper and it's meant to feed two.

Finely dice about a quarter of an onion and finely dice 2 or 3 bits broken off of a clove of garlic. Sautee in olive oil.

Quarter yer squirrel and parboil it if it's a tough old buck. Fry the quartered squirrel. Make gravy from the grease salt and pepper to taste and put yer quartered squirrel back in the gravy and simmer 30-40 min.


Serve on a bed of rice with potatoes and carrots.

What is summer sausage?

Thanks duds. I wondered the same thing, but was afraid to ask.

blanik

http://schmidling.com/saus.htm" onclick="window.open(this.href);return false;" rel="nofollow

It's a type of sausage that is already cooked that you serve up with crackers and cheese when you're watching a game or whatever. You just slice it and eat. Goes great with a cold beer or whatever your pleasure.

I like the thinner versions made from venison, with cheese and jalapeno included in the mix.

~r~