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