| Venison Sausage BallsYield: 5 servings1 1/2 | | | | occasionally. Cover and cook over low heat 15 |
| lb venison; ground | | | | minutes. Arrange on serving platter; garnish |
| | | | with fruit and parsley, if desired.and a |
| 1/2 c breadcrumbs, dry | | | | bonus for you..:)Venison JerkyYield: 10 |
| | | | servings2 lb sliced venison 1/8 thick |
| 1 egg; beaten | | | | |
| | | | 2 tb worcestershire sauce |
| 1 ts salt | | | | |
| | | | 2 tb soy sauce |
| 1/2 c potatoes; mashed | | | | |
| | | | 1 tb salt |
| 1/2 ts sugar, brown | | | | |
| | | | 1 ts ground red pepper |
| 1/4 ts pepper | | | | |
| | | | 2 cloves garlic, sliced |
| 1/4 ts allspice, ground | | | | |
| | | | 1 c corn whiskey |
| 1/4 ts nutmeg, ground | | | | |
| | | | 1 c waterSlice the meat when it is lightly |
| 1/8 ts cloves, ground | | | | frozen. The cuts should be long, thin and |
| | | | with the grain. Cut across the grain if you |
| 1/8 ts ginger, ground | | | | want more tender, but more brittle jerky. |
| | | | Trim off all of the fat. Marinate strips in a |
| 1/4 c butter (or marg.); melted | | | | glass container overnight. You may substitute |
| | | | 2 cups of red wine for the corn whiskey and |
| 1 orange slices; opt. | | | | water. Pat dry and arrange pieces side by |
| | | | side on an oven roasting rack, with- out |
| 1 lemon slices; opt. | | | | overlap. Cook at minimum heat (150F) for 6 |
| | | | hours. Leave oven door ajar to allow moisture |
| 1 parsley sprigs; opt.Combine first 11 | | | | to escape. Meat should be dark, dry and store |
| ingredients, mixing well. Shape into 1" | | | | jerky in a cool, airtight container.Lily G. |
| balls. Brown well in butter, stirring | | | | |