Venison Boudin Sausage Recipe

Salt the shallots a touch so they will sweat. Ingredients4 pounds ground venison 1 1/2 pound of ½” cubes of venison steak or loin cooking oil 4 large chopped onions 4 minced gloves garlic 4 cans 7oz.


Venison Boudin Venison Deer Meat Recipes Boudan Recipe

2 green bell peppers, diced.

Venison boudin sausage recipe. Cajun venison sausage is a great sausage to make not only because it’s ridiculously good but its a great way to use up some deer meat. Simmer, partially covered, for about 2 hours, or until the venison is very tender. Lower the heat to a simmer for 2 1/2 to 3 hours.

Place the venison, pork, and liver in a large pot and add cold water until the meat is submerged by an inch or more. Season to taste with blanchards blend cajun seasoning. 2 cups braising liquid from leg.

I prefer to put my boudin sausage in a smoker for about one hour at 200 degrees. Add the quartered onion, bay leaves, and peppercorns, and reduce the heat to low. , make sure you take your time, filling the casings so the are about the same diameter, and do not burst by over filling.

Bring the rice and 4 cups of water to a boil in a saucepan. Add enough water to cover meat and bring to a boil. This sausage can be made with any part of the deer and all you have to do is add some pork fat to it.

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Slice the boudin/sausages and pan fry until golden brown. Next, use a sausage stuffer or a sausage stuffing attachment for your meat grinder to stuff the casings with the ground sausage mix.* preheat. 2 medium yellow onions, cut into chucks.

Step 3 preheat the oven to 425. This video shows how to make boudin sausage with venison. This venison boudin recipe is quite simple and has been a real hit around our house.

Combine the pork shoulder, liver, and 4 cups of water in a large saucepan. Click the photo to see the recipe. Sorry if i don't have time to go through the entire process.

To make the link sausage, place a casing onto the stuffer leaving 6 inches of casing for tying off. Begin stuffing the sausage into the casing leaving about 8. Gently lower the boudin balls into the hot oil.heat your oil to 325 degrees.here’s our guide to making the best boudin you will ever put in your mouth recipe:

Now, get out your sausage casings, that you had soaking, to get the salt off and to lube them so you can load them on the sausage tube of your grinder and start filling them bad boys. If you are not making link sausage, you can freeze the sausage as you would ground venison. I used quite a few jalepenos and ground them in with fresh walla walla sweet onions and walla walla green sweets before i mixed in the rice and reserved stock.

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All venison sausage needs fat to hold the meat together due to the low fat content of venison. We eat our boudin right out of the casing or on crackers with mustard or louisiana hot sauce. Patties cooked on a griddle and paired with drop biscuits and pickled jalapeños create a crowd favorite every time.

If you don’t have a lot of venison and want to get the most out it, add pork. Patties cooked on a griddle and paired with drop biscuits and pickled jalapeños create a crowd favorite every time. You can add or subtract anything you’d like, adjust how coarse or fine the sausage is, make them skinny or fat, long or short, spicy or sweet.

4 large yellow onions, 2 diced, 2 halved. Cook your rice, but do not add salt to the rice. 6 cloves of garlic, peeled and chopped.

Heat a small to medium skillet on medium high. Mmm, venison andouille in weston’s great jambalaya recipe. After stuffing, boudin must be steamed, smoked or grilled prior to eating to cook the casing.

Pork fat adds a lot of flavor, texture, and will yield a juicy bite. Put yellow onions, meat and bay leaf in a pot. Bring to a simmer, and skim off all the foam that rises to the surface.

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