Favorite processed venison

[Cooter]

For me its ring bologna, especially with a healthy dose of garlic. How bout the rest of you?

[picksbigwagon]

Italian rope sausage, I use it for rigatonni or in spaghetti sauce. My kids love it

[Boar]

Thinly sliced smoked back strap, Oh my. A healthychunk of bear roast with potatoes an carrots an onion. Yummy yum. I've been burnt out on the sticks an brauts an such for awhile now I like cooking my game old fashion with twist of new style, Like grilling venison thats been marinaded an wraped in bacon, things like that. Boar

[Neiko]

Italian venison sausage from what use to be Mark's Meat but is now Circle Pine Sausage Haus. Unbeatable.

[maros91]

Summer sausage. Snack sticks, although they do get a little old after awhile. Favorite is a roast, with carrots and onions. Wait, favorite is bratwurst. Hold on a sec, Jalapeno brats. Nope, hamburger is good. Alright, my real favorite is a steak with fried onions, A1 steak sauce, and a touch of Lowry's. My mouth is starting to water. Season can't come soon enough

[BLACKJACK]

Summer sausage. Good in sandwiches, good as a snack with cheese and crackers, good nuked for a hot sandwich.

[chucker34]

Summer sausage too. On a sidenote, I've been trying country-fried venison steaks and they are very good. Salt and pepper the steaks, roll them in some flour, fry them in some olive or vegetable oil for a few minutes on each side, then put them in a dutch oven and barely cover with chicken broth and a couple of shakes of thyme. Cook covered for one and a half hours at 350 and its tasty venison with the consistency of butter.

[picksbigwagon]

for venison steaks and chops on the grill I use Tone's Canadian Steak seasoning. I only cook them for about 6-8 minutes on each side (1" thick steaks) giving me close to a medium rare doneness.

I will season the steaks and leave them in the fridge for 4 or more hours before grilling them

[Boar]

Sounds delicious chucker, I'm gonna try that one with bear steak, provide I get one. Boar

[archerystud]

-German Beer Summer Sausage (from Schmidt's Meat Market in Nicollet)

-Jalapeno Cheese Beer Sticks (from Von Hanson's in the Twin Cities)

-Homemade backstrap jerky, I use Worcestershire & soy sauce, honey, liquid smoke, habanero pepper....

Thanks guys, now I'm hungry!!

[bottomdweller]

All the above til I cant get up from the table.

But mostly summersausage I have processed in bloomer

[WalleyeGod]

Ditto with all the above. I do like some wild rice & cheddar sausage on occasion. Mmm good.

WG

[KOTTKE]

How about some canned venison over mashed potatos, or just fresh from the jar.

[Stratosman]

Jalepeno cheese snack stix

Beer Cheese bratwurst are unbeleivably awesome...

[BLACKJACK]

kottke, I've been contemplating canning some venison, I may have to try that this year, rather than crowding the freezer, can up some of the stew meat.

[BobT]

Blackjack you won't regret trying it. It makes the best strogganoff you can imagine. Just mix it with cream soup and sour cream and enjoy.

Here's how I can mine.

Cube trimmed venison into 1" square.

Pack all you can fit into a widemouth quart jar.

Add one cube beef boulion.

DO NOT add any water. It won't be needed. You'll be surprised how much broth will be left in the jars.

Use a pressure canner according to directions for raw meat canning.

Bob

[BLACKJACK]

bobt, I copied your recipe, I have the jars, I have the big canner, now I just need the venison!