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Thread: Anyone willing to help/share Venison Sausage recipes??

  1. 21-02-2016, 11:02 PM #1
    Roy Lehndorf
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    Anyone willing to help/share Venison Sausage recipes??

    Well

    We've got the mincer , it does around 150kg of meat per hour so a semi industrial job.

    We've been making mince ...yea yea I know not rocket science but saves us some money doing it ourselves ...... So Next is giving homemade venison sausages a crack.

    We're keen as to get some advice and recipes to carry on our home made cottage small goods.....

    Any help is appreciated

    Cheers
    Work Just Gets In The Way
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  3. 22-02-2016, 10:22 AM #2
    Gibo
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    http://www.nzhuntingandshooting.co.n...ge-idea-17766/

    Bit of info in there
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  4. 22-02-2016, 12:11 PM #3
    Gapped axe
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    munching on a couple as I type.
    "ars longa, vita brevis"
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  5. 22-02-2016, 05:38 PM #4
    Roy Lehndorf
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    Quote Originally Posted by Gibo View Post
    http://www.nzhuntingandshooting.co.n...ge-idea-17766/

    Bit of info in there
    Sweet fella - thanks for that .... the next red skin's gonna go this way , good idea cooking a bit of the mix before you make 30kgs of them!
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  6. 22-02-2016, 05:39 PM #5
    P38
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    Check out Scott Rea Projects on YouTube.

    Scott is a professional Butcher.




    Have tried a few of his recipes now

    Simple and delicious.

    Cheers
    Pete

    .
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  7. 22-02-2016, 05:57 PM #6
    Natatale
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    Ive got about 30kg's of Venison for the mincer in the freezer, and l'm in Tauranga
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  8. 22-02-2016, 06:04 PM #7
    EeeBees
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    Scott Rea has some super recipes...and he is such a character...the one he did recently with the woodcock was unbelievable...will try it on quail this coming season if I can get a couple or a few of the little beauties...


    Addend...sorry Guys that has absolutely nothing to do with venison...
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  9. 22-02-2016, 06:19 PM #8
    Rushy
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    Quote Originally Posted by EeeBees View Post
    Scott Rea has some super recipes...and he is such a character...the one he did recently with the woodcock was unbelievable...will try it on quail this coming season if I can get a couple or a few of the little beauties...


    Addend...sorry Guys that has absolutely nothing to do with venison...
    As probably this forum's preeminent highjacker of threads I grant you a royal pardon Eeebees. Also nothing to do with venison sausages.
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  10. 22-02-2016, 06:19 PM #9
    Roy Lehndorf
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    [QUOTE=Natatale;443329]Ive got about 30kg's of Venison for the mincer in the freezer, and l'm in Tauranga [/QUOTE

    Sweet as - could be a deal to be done , the mincer is rated at around 150kgs per hour and I've got mince tubes that package them in around 500 to 700 gram packets.

    Name: image.jpg Views: 1490 Size: 925.9 KB

    Cheers
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  11. 22-02-2016, 06:25 PM #10
    Natatale
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  12. 18-10-2016, 07:03 PM #11
    Harryg
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    Got this recipe from a mate
    15kg Venison
    35% fat ( we cut that back to about 20% of pork fat )
    2.7kg Pre mix (we used whole meal bread crumbs)
    20g Salt
    20g black pepper
    20g Mixed Herbs
    1 Kg Carrot
    1Kg Onion
    1Kg Apple
    Mix with water to suit
    We made some into burgers and they are really good. If you try making them let us know what you think
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  13. 18-10-2016, 09:10 PM #12
    Beaker
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    Quote Originally Posted by Harryg View Post
    Got this recipe from a mate
    15kg Venison
    35% fat ( we cut that back to about 20% of pork fat )
    2.7kg Pre mix (we used whole meal bread crumbs)
    20g Salt
    20g black pepper
    20g Mixed Herbs
    1 Kg Carrot
    1Kg Onion
    1Kg Apple
    Mix with water to suit
    We made some into burgers and they are really good. If you try making them let us know what you think
    Sounds great , but why carrots?
    Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....
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  14. 18-10-2016, 09:45 PM #13
    LOC
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    night vision
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  15. 18-10-2016, 10:08 PM #14
    Beaker
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    Quote Originally Posted by LOC View Post
    night vision
    Well there you go then, hadn't thought of it like that.

    It's a pet peeve of mine - a steak pie should not have pea's in it. Meat sausages should not contain surplus veggies. How ever if they add a valuable and valid taste to it - ok (ie onions ), but in that mix, I struggle to see the point of them..... the rest looks Grand (maybe some chilli added.... )
    Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....
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  16. 19-10-2016, 06:12 AM #15
    Rushy
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    We all deserve a taste test when you are done.
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    It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
    What more do we need? If we are above ground and breathing the rest is up to us!
    Rule 1: Treat every firearm as loaded
    Rule 2: Always point firearms in a safe direction
    Rule 3: Load a firearm only when ready to fire
    Rule 4: Identify your target beyond all doubt
    Rule 5: Check your firing zone
    Rule 6: Store firearms and ammunition safely
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