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Author Topic: Best way to fix deer meat sausages?  (Read 688 times)
John Schmidt
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a/k/a Stuffy. '99 I/S Valk Roadsmith Trike

De Pere, WI (Green Bay)


« on: October 13, 2021, 11:08:30 AM »

Next door neighbor came over this morning with a package of ten frozen deer meat sausages. He has a rather large mobile home parked on a wooded lot a couple hours north in Door County, WI and has deer wandering through on a regular basis. I asked where he got the meat and he showed me a picture taken just before he pulled the trigger. So...next question, how do you fix those sausages? Do I fry them up just like I would regular sausage, these are the size of a hotdog.  Tongue
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Patrick
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VRCC 4474

Largo Florida


« Reply #1 on: October 13, 2021, 11:15:38 AM »

Any way you feel like.
Grilled
Grilled/fried and simmered in tomato sauce
Broken up and cooked for breakfast with eggs, etc.
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six2go #152
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Posts: 975

Ft. Wayne, IN


« Reply #2 on: October 13, 2021, 12:32:54 PM »

Deer meat, more commonly called venison, is generally very lean & dry. Your sausages probably have a certain amount of pork ground into it. Just cook it like you would any sausage & enjoy.  cooldude
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cookiedough
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southern WI


« Reply #3 on: October 13, 2021, 08:39:50 PM »

yah do not overcook it though is lean already, but also cook it enough.   Long time ago the party shot a dinky doe so butchered it up and pan fried the loins in the back.  My brother tried warning me do NOT eat them they are not fully cooked even though the guy frying said they are fine.   I gobbled them up like candy and next morning had the hershey squirts in the woods all day long.  luckily the area hunting had 3-4 foot tall ferns to use at TP, a lot of dead leaves that one day for sure.
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Ramie
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2001 I/S St. Michael MN


« Reply #4 on: October 14, 2021, 08:19:54 AM »

We  have venison brats made every year, best off the grille.
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“I am not a courageous person by nature. I have simply discovered that, at certain key moments in this life, you must find courage in yourself, in order to move forward and live. It is like a muscle and it must be exercised, first a little, and then more and more.  A deep breath and a leap.”
old2soon
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Posts: 23402

Willow Springs mo


« Reply #5 on: October 14, 2021, 11:15:14 AM »

     John jist fer yuks and giggles I Googled the SAFE internal cooking temp of venison sausage. They reccomend 155  165 F and also reccomend having a good meat thermometer for this. Let usknow what you come up with. I'll send you a pic of the meat thermometer I got from wally world. The new electronic whiz bang matches Extremely close with my old analog one!  cooldude Good luck with the taste bud experiment!  coolsmiley RIDE SAFE.
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Today is the tommorow you worried about yesterday. If at first you don't succeed screw it-save it for nite check.  1964  1968 U S Navy. Two cruises off Nam.
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Jess from VA
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No VA


« Reply #6 on: October 14, 2021, 11:17:42 AM »

We  have venison brats made every year, best off the grille.

What meat isn't best off the grille?   (maybe seafood)

Due to peer pressure, I once took a bite out of a raw deer heart.  Pretty chewy, and it wasn't all that good.  And that jacket still has the blood stains.

Want another bite?

No thanks, I'm stuffed.  
Grin

« Last Edit: October 14, 2021, 11:20:42 AM by Jess from VA » Logged
Patrick
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VRCC 4474

Largo Florida


« Reply #7 on: October 14, 2021, 01:48:08 PM »

Everyone seems to have their own recipe for venison sausage. The amount of pork usually varies quite a bit. But, yep, venison usually is better a bit on the rare side.

Cooking fresh venison before it has had time to cool can give one a good case of the squirts.
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John Schmidt
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a/k/a Stuffy. '99 I/S Valk Roadsmith Trike

De Pere, WI (Green Bay)


« Reply #8 on: October 14, 2021, 04:43:21 PM »

A story from the past, thankfully I didn't take part in the "festivities" but those that did were OOC for more than a few hours.

Some of you may recall the Cuban Missile Crisis that took place the Fall of 1962. I was stationed at a SAC base, Loring AFB, Maine and my wife had left just a couple days before with the girls, headed for her home in the Chicago suburban area of Downers Grove. We decided to let her drive back ahead of any bad weather and I moved into the barracks for the last 2-3 months of my hitch. When the crisis hit, we were all restricted to the barracks & allowed to only leave for duty stations. Plus, we were only given a limited amount of time to report there. Things were so tight it squeaked.

Fast forward a couple weeks and things relaxed a bit, we could hit the BX, cafeteria, gym, etc. but couldn't leave the base unless we lived off base. They also opened the base to deer hunting with bow & arrow only and only within certain sectors, plus you had a number of hoops you had to jump through before being allowed to hunt. At the time I was on a shift that lasted until 0100 which actually was better than sitting in the barracks every night. One Friday night as I was walking back to the barracks, trying to decide if I wanted to hit the chow hall before bed and chat with the cooks for a time(had a good rapport with all of them...another story). When about a half block from the barracks I could hear the guys yelling and singing...not exactly the Mormon Tabernacle Choir, so I decided to check it out since they all were having a great time doing something.

Turned out the "choir" was pretty drunk, having filled a huge pot from the chow hall with all sorts of soft drinks and liquor from the NCO Club across the street. You could smell it the minute you opened the door...YUK! That wasn't the worst of it. Seems a couple guys had gone deer hunting and had been successful. They brought it back to the barracks, hung it by the hind legs, shoved a couple trash barrels under it and first tried to bleed it out, then gutted it...all going into the barrels. This was all done in the latrine where the floor was like an ice rink by the time I saw it. They conned a couple cooks to come up to our floor with some hot plates and they cooked up fresh venison. Between the liquor and fresh venison, you can imagine the effect on those that took part. The entire floor smelled of a mixture of blood, booze, raw meat, & puke. Although rather chilly outside, my roomie and I locked the door, shoved a chair under the door knob and opened a couple windows. The next morning, Saturday, the 1st Shirt came strolling through and decided to knock on our door. When I opened it he just chuckled and said "as I expected, you weren't involved" and moved on. He put everyone on notice..."I'll be back in two hours" and left. Needless to say, the place was clean by the time he returned although the odor lingered for a few more days. Some were so sick from all of it they spent a couple days in the infirmary. I suppose that gave them something to tell their kids and grandkids, however I like my version more...I didn't take part so didn't miss work and have those days charged against accrued leave.  2funny
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