[Sca-cooks] Favorite Venison recipes

[Carol Eskesen Smith]

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Since you have "venison hamburger", why not go all the way?  This is lovely, and probably doesn't need to be encased, though that's always a plus.
Regards,
Brekke
Venison Sausage

Venison Shoulder 4 lb
Pork Butt 2 lb
* Pork Fat Back 2 lb
* Slab Bacon (optional) 1 lb
garlic, minced 1 Tbsp
shallot, minced (optional) 1 Tbsp
Juniper, crushed 2 Tbsp
* Salt NOTE: This is cut over 50% from original recipe! 0.25 C
Black Pepper, coarse ground 2 Tbsp
Rosemary 1.5 tsp dry or 1 Tbsp fresh
* Brandy or Calvados 0.375 C
* Dry Red Wine 1 C
Medium hog casings
* Notes: I use 4 lb venison and 5 lb pork; I’ve never used the fat back or bacon.
Recipe originally called for 0.75 C Salt; this is WAY to excessive, even for me!
Last class we made these we used an oak-aged ciser and homemade red wine, 1 C each, in 1 recipe. I believe that when we used Calvados, we actually used only it for the total liquid. If we used anything else, we used red wine.   (This is the one I think came out best!)
Source: Aidells, Bruce, & Kelly, Denis: HOT LINKS & COUNTRY FLAVORS: Sausages in American Regional Cooking, Alfred A. Knoph, 1990, pg. 297

----- Original Message -----
From: Phil Troy/ G. Tacitus Adamantius
Sent: Saturday, February 08, 2003 7:55 AM
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Favorite Venison recipes

Also sprach Louise Smithson:
>I made out like a bandit this week.  About two months
>ago I started talking to everyone I knew that might
>either go hunting for deer or know someone who did.  I
>really wanted some venison.  Well my dreams came true
>a little more generously than expected.  I now am the
>proud owner of:
>1 venison heart
>2 lbs venison liver
>15 lbs venison hamburger
>20 lbs miscellaneous venison cuts (much of it cubed,
>some in steaks).
>So given this bounty (and a freezer full of bambi) I
>would be interested to know the lists favorite venison
>recipes both period and non.
>Helewyse

I'm very fond of the grape-based pepper sauce found in one of those
two Anglo-Norman 13th-century MS's. It involves moistening soft white
bread crumbs with the strained, crushed pulp of grapes (essentially
must) with salt, black pepper, and ginger.

It's really exceptional with rare venison steak, if you have a
suitable cut and source. We used farmed Denver Legs for Twelfth Night
last year, which were trimmed of all connective tissue, and parasites
weren't really an issue, so we were able to get away with that.

I expect it would go well with some form of venison pot roast, too.

Adamantius
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