Thursday, March 13, 2008
I try, I really do
--Italian Venison Sausages
Italian Venison Sausages
301 Venison Recipes The Ultimate Deer Hunter’s Cookbook Copyright 1992
2 pounds venison, ground
1 pound ground pork
3 garlic cloves, minced
2 tablespoons salt
2 tablespoons pepper
½ teaspoon oregano leaves
1 tablespoon Italian seasoning
1 ½ cups white wine
4 ounces sausage casings
I added fennel seed and red pepper flakes too
Mix the ingredients and blend well. Stuff venison sausage into casings and twist into 6-inch long links. Sausage should be about 1-inch thick, it will expand when cooking. Sausage can also be used in patties. I made patties.
I've been ignoring the venison is the basement freezer but I had to face the music eventually. Venison is not bad but I just don't like it. I can't seem to train my tastebuds to enjoy it for what it is. They keep expecting one of the meats they're used to - beef or pork. Even lamb is a big question mark for me. I've sampled lamb on buffets in the islands and I even sampled it in Costco and enjoyed it but I'm still not going to go out and pay for it since I don't know how much of it I could handle.
I really thought I was going to like this but after a few bites I gave up. Honestly, the sausage didn't taste bad, it just wasn't the taste I expected and I couldn't get past that. My husband ate it. I'm not so sure that he's crazy about venison either but he'd never admit it if he wasn't.
Blast From The Past: Salisbury Steak Deluxe from June 2007. I think this is what I might end up making with ground beef next week.
Question of the Day: Do you like any game meats? How about lamb?