Made summer sausage the week before Christmas and gave almost all of it away. In fact I just opened the final hunk we have left for New Years. The sausage kit recipe is excellent and it cuts down on the prep work. I mixed ten pounds of ground venison (from Jeff’s BC whitetail) with four [...]
Archive for the ‘Cooking wild game’ Category
Summer Sausage for Christmas
Posted in Cooking wild game, Sausage on January 1, 2011 | Leave a Comment »
Weekend Sausage Extravaganza
Posted in Cooking wild game, tagged making venison sausage on March 23, 2010 | 1 Comment »
For the second consecutive year, daughter Betsy and I made sausage with venison, goose and duck breasts. We mixed the fowl with the venison and figured it would all work out in the end – which it did. Snow geese, Aleutian geese, widgeon and spoonies joined with shoulder and rump meat from my buck. [...]
Goose Jerky
Posted in Cooking wild game, geese, jerky, tagged Making jerky on January 26, 2010 | Leave a Comment »
Here’s a good way to make goose jerky, or any kind of jerky for that matter. I’ve always used a combinatgion of soy sauce and Worcestershire sauce as the basis of my jerky. With just these two ingredients, you can produce good tasting jerky by marinating your jerky meat in a 50/50 mixture. The flavor is [...]
Turning A Pile of Geese into Table Fare
Posted in Cooking wild game, geese, tagged processing watefowl for eating, wild game cooking on January 19, 2010 | Leave a Comment »
If you read my previous post, you know what a mess of geese looks like. Here it is again. This is a pretty intimidating pile of dead birds. I have to admit to being a bit overwhelmed as Fred and I began the process of plucking. We got the birds into a reasonable state [...]
