| Archive for Downsizer For an ethical approach to consumption |
| Camile |
Butchering deerGood evening,I was wonderring if any of you had any ideas on how to "joint" a deer ... It's been kind of quarterred allready, as far as I can tell there are 2 big top of the back legs, 2 top of the shoulder, 4 racks of ribs (fairly thin though) and one spinal cord ... so it looks like a full deer, except offals .. shame for the liver. I got hold of a mincer and sausage filler, so I want to give a go at making sausages ... keeping some for roasting (back legs certainly), and making some steaks too ... so any ideas how I should go around doing that ? and any recipes ? thanks, Camile |
| sean |
There are a couple of links in this thread:
http://forum.downsizer.net/viewtopic.php?t=7737&postdays=0&postorder=asc&start=15 |
| Camile |
Thans Sean ..
they're downloading right now .. Camile |
| RichardW |
You will prob need some fat to add to the sausages as there wont be much venison fat & it tends to go off quickly even in the freezer.
Justme |
| Camile |
So I believe it would be some pork fat ?
I have a bit of fat from a turkey, would it do too ? or could I make some mixed with some pigs mince ? or beef ? would you have any recipes ? Thanks, Camile |
| RichardW |
I would say pork fat would be best or some faty pork mince. Sorry no recipes for venison as we have never had any to do sausage with.
Justme |
| fish (the other one) |
i used to make venison sausages for a butcher,we used equal weights of belly perk to venison,rusk,port,juniper berries ,salt and pepper . |
| lottie |
There are 2 recipes in my book I've made the second which was nice but not the first so I don't know what it's like
4lb venison[neck or shoulder] 1.5lb pork shoulder 1lb. pinhead oatmeal 1pt stock or hot water 1oz salt 1oz coarse black pepper 0.5 oz chopped fresh sage soak oatmeal in hot water or stock overnight mince venison and pork finely or coarsley as you like. mix in other ingredients and fill skins. Dry in a cool place for a couple of hours 4lb venison 1lb venison heart and liver--actually I didn't have this so I used lamb 1.5 lb belly or shoulder pork 2oz salt 1 tbs black peppercorns crushed 1 tsp juniper berries well crushed 1 oz crushed garlic red wine to moisten mince meat and stir in other ingredients, moisten well with wine and leave overnight before stuffing good baked in oven as quite meaty |
| Camile |
Thanks for those recipes ...
Fish, would you have a rough idea of the quantities of berries and all ? We shall try to get my hand on some decent pork .... thanks, Camile |