Old South Venison Sausage Seasoning
Old South Venison Salisbury Steak Seasonings
Old South Venison Onion Steak Seasonings
Old South Venison Chili Powder
Old South Venison Barbecue Rub & Seasonings
Old
South Venison Sausage Seasoning
Old South Fresh Venison Sausage
Ingredients:
3 1/2 lbs. boneless lean venison
1 1/2 lbs. pork trimmings (50/50)
2 1/2 oz. Old South Venison Sausage Seasonings
Natural hog casings (32/35 mm) optional |
Cut the venison and pork trimmings into 1 inch cubes and put
them into a large mixing bowl. Sprinkle the Old South
Venison Sausage Seasonings over the meat. Thoroughly
hand mix until all the meat is evenly covered with the
seasonings. Grind the meat through your meat grinder
using the 3/8 inch or coarse plate. Regrind the meat
using the 3/16 inch or fine plate. The sausage is now
ready to be formed into paddies or stuffed. Note: Old
South Venison Sausage Seasoning will produce a mild flavored
sausage. If you want a sausage with a hotter flavor, add
cracked red pepper to suit your taste to the meat mixture
before grinding. |
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Old South Smoked Venison Sausage
Ingredients:
3 1/2 lbs. boneless lean venison
1 1/2 lbs. pork trimmings (50/50)
2 1/2 oz. Old South Venison Sausage Seasoning
1/8 tsp. Sodium Nitrite (6.25%)
1 oz. Liquid Smoke
Natural Hog Casings (32/35 mm) |
Cut the venison and pork trimmings into 1 inch cubes and put
them into a large mixing bowl. Sprinkle the Old South
Venison Sausage Seasonings over the meat. Thoroughly
hand mix until all the meat is evenly covered with the
seasonings. Grind the meat through your meat grinder
using the 3/8 inch or coarse plate. Mix the sodium
nitrite with 2--4 oz of luke warm water. Then add the
liquid smoke. Caution: if the sodium nitrite and liquid
smoke are added simultaneously, it will cause an unpleasant
vapor to be emitted. Add the liquid mixture to the meat
and mix thoroughly. Regrind the meat using the 3/16 inch
or fine plate. . Note: Old South Venison Sausage
Seasoning will produce a mild flavored sausage. If you
want a sausage with a hotter flavor, add cracked red pepper to
suit your taste to the meat mixture before grinding. The
sausage is now ready to be stuffed. If using salt
preserved casings, you should let them soak in water for
several hours to remove the salt brine and make them more
workable. Attach the stuffing horn on your grinder and
slide the casings onto the horn. Feed the sausage
through the mill and into the casings. Be careful not to
allow gaps in the meat as it flows into the casings but do not
overstuff either. Tie the ends of the sausage with twine
or loop the end of the casings. Refrigerate the sausage
for 36-48 hours before smoking. To smoke, place the
sausage on racks or smoke sticks in the smoker. Place a
metal container with water near the heat source so that the
water will evaporate and maintain the proper relative
humidity. Heat to 100-110 degrees F with the
damper open until the sausage is tacky to the touch.
Close the damper and introduce smoke (hickory, apple, pecan,
etc). Raise the temperature in the smoker to 125 degrees
F. after 2 hours; to 145 degrees F. after 3 hours. When
the sausage has the desired color stop the smoke but continue
the heat until the sausage has an internal temperature of
150-155 degrees. Hold at that temperature for 1
hour. The sausage is now ready to eat or to be packaged
and refrigerated for later |
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OLD SOUTH VENISON
EASY SAUSAGE, EGGS & GRITS CASSEROLE
Ingredients:
1 Cup of Quick Grits
4 Cups of salted water
1/2 lb. of Old South Venison Sausage
6 Eggs
1/4 Cup Butter
1/2 LB of your favorite grated cheese
Salt & Pepper to taste |
Bring the salted water to a boil and stir in the
grits. Reduce the heat to simmer and let the grits cook
for 5-7 minutes. While grits are cooking, beat the eggs
in a small mixing bowl. In a skillet, brown the venison
sausage and drain. Crumble the sausage and add to the
eggs. When the grits are done, mix the butter and the
egg and sausage mixture with the grits. Pour into a well
greased baking dish and bake covered in the oven for 45
minutes at 350 degrees. The last five minutes of the
baking time, uncover and sprinkle the grated cheese on the top
of the casserole. When the cheese has melted remove from
the oven and serve. Great with biscuits for breakfast or
anytime you want something good quick and easy. Serves
4-6. |
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Old
South Venison Salisbury Steak Seasonings
Old South Venison Salisbury Steakettes
Ingredients:
3 1/2 lbs. Boneless venison
1 1/2 lbs. Coarse ground Beef
1 1/2 oz. Old South Venison Salisbury Steak Seasoning |
In a small bowl mix the Old South Salisbury Steak
Seasoning with 2-4 oz of water and allow to stand for 10
minutes. Cut the venison into small chunks and grind
using your 3/8 inch or coarse plate. Put the coarse
ground venison and coarse ground beef in a large bowl.
Pour the rehydrated Old South Salisbury Steak Seasoning over
the meat. Thoroughly mix the meat and seasonings.
After mixing, regrind the meat using your 3/16 inch or fine
plate. The meat is now ready to be molded into
steakettes or burgers. |
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OLD SOUTH HUNTER'S
CASSEROLE
Ingredients:
1 lb. ground venison
2 tbsp. Old South Salisbury Steak Seasonings
2 large potatoes, cut in 1 inch cubes
2 large carrots, sliced
2 tbsp. of instant rice (uncooked)
1 can tomato soup
salt & pepper |
Mix Old South Salisbury Steak Seasonings in 2 oz water and
let stand for 10 minutes. Mix seasonings thoroughly with
ground venison. Using a well greased, medium- sized
casserole dish, create alternating layers of potatoes,
carrots, ground venison, rice and tomato soup. Salt and
pepper to taste. Cover and bake at 350 degrees for
about 1 hour. Just before removing from the oven,
sprinkle with your favorite grated cheese on top. This
easy and delicious recipe serves 4-6. |
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Old
South Venison Onion Steak Seasonings
Old South Venison Onion Steakettes
Ingredients:
3 1/2 lbs. Boneless venison
1 1/2 lbs. Coarse ground Beef
1 1/2 oz. Old South Venison Onion Steak Seasoning |
In a small bowl mix the Old South Onion Steak Seasoning with
2-4 oz of water and allow to stand for 10 minutes. Cut
the venison into small chunks and grind using your 3/8 inch or
coarse plate. Put the coarse ground venison and coarse
ground beef in a large bowl. Pour the rehydrated Old
South Onion Steak Seasoning over the meat. Thoroughly
mix the meat and seasonings. After mixing, regrind the
meat using your 3/16 inch or fine plate. The meat is now
ready to be molded into steakettes or burgers. |
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VENISON POT ROAST
Ingredients:
1 small Venison Roast (2-3 lbs.)
2-3 tbsp. Old South Venison Onion Steak Seasoning
1-pkg. frozen vegetables
1-med. onion chopped
1 tbsp. chopped parsley
2 tbsp. red wine vinegar
3-4 Potatoes
1/2 cup Beer or Water
Salt & Pepper |
Mix the Old South Venison Onion Steak Seasoning, red wine
vinegar and beer or water in a separate bowl and let stand for
10 minutes. Salt and pepper the roast to taste.
Brown the roast in a skillet on medium heat and place in the
bottom of the crockpot. Add the frozen vegetables,
parsley, and beer or water with Old South Venison Onion Steak
Seasonings to the crock pot. Cover the crockpot and turn
the heat to low. Cook for 6-8 hours. Serve with
rice and corn bread.
Serves 6-8. |
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OLD SOUTH VENISON ONION
PEPPER STEAK
Ingredients:
1 lb. Venison Steaks
2 tbsp. cooking oil
1 medium Bell Pepper
1 medium Onion
2 tbsp. Old South Venison Onion Steak Seasoning
1 1/2 tbsp. cornstarch
Salt & Pepper to taste |
Cut venison steaks into thin strips 2 inches long. Cut
onion and bell pepper into thin slices. Mix 2 tbsp. of Old
South Venison Onion Steak Seasoning in 1 1/2 cups of water and
let stand for 10 minutes. Heat oil in a large skillet at
medium high heat. Add meat and onion slices. Cook the
meat and onions until the meat is browned. Stir in
mixture of Onion Steak Seasonings and water. Cover and
simmer for 30 minutes or until meat is tender. Stir in
bell peppers and simmer for 10 more minutes on low heat.
Blend cornstartch with 1/2 cup of water. Stir into
skillet and cook until thickened, stirring constantly.
Serve with rice and corn dodgers. Serves 4-6. |
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Old
South Venison Chili Powder
VENISON CHILI
Ingredients:
1 lb. Ground Venison
1-15 oz. can Red Kidney Beans
1-16 oz. can Crushed Tomatoes
1-6 oz. can Tomato Paste
2-tbsp. Old South Venison Chili Powder
1/2-tsp. Ground Mustard
1/4-tsp. Nutmeg
1/4 tsp. Ginger
Black Pepper (to taste)
Red Pepper (to taste)
1- Med. Onion |
Chop or dice onion. Put onion and ground venison in a
large skillet and cook on medium heat until the meat is
browned and the onion is clear. Make the sauce by mixing
all the remaining ingredients in a separate bowl. When
thoroughly mixed, put sauce and meat with onions in a large
crock pot or other suitable cookware. Stir to mix the
sauce and meat. Bring to a boil and then set to simmer
and let cook for 2 hours or until ready to serve. Makes
approximately 8-8 oz. servings. Serve with rice and corn
bread. |
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Old South Venison Chili ‘n a Bag
Ingredients:
1 lb. ground Venison Burger
1 can Red Kidney Beans 15 oz. (undrained)
1 can Crushed Tomatoes (undrained)
2-3 Tbsp. Old South Venison Chili Powder
1 Onion (medium)
8 Individual size Frito Corn Chips Bags
Salt & Pepper to taste |
Chop or dice the onion. Put the onion and ground
venison in a large skillet and cook on medium high heat until
the meat is thoroughly browned and the onion is tender.
Add the beans, tomatoes and chili powder and stir until
thoroughly mixed. Add salt and pepper to suit your
taste. Lower the heat, cover and let simmer for 1-2
hours. When ready to serve, snip the tops of each chips
bag and ladle chili over the chips. Use plastic ware and
the trash can is your dishwasher. Great for ballgames,
outdoor parties, etc. |
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Old South Venison Hot Chili Taters
Ingredients:
1-1 1/2 lbs. ground Venison Burger
1 can Red Kidney Beans
1 can Crushed Tomatoes
1 can Chopped Green Chilies (drained)
2 Jalapeno peppers
1 medium Onion
1 Bell Pepper
1 Tbsp. crushed garlic
2 Tbsp. Old South Venison Chili Powder
6-8 Medium Potatoes |
Chop the onion, jalapeno peppers and bell peppers. Put
the ground venison, onion and garlic in a large skillet and
cook on medium high heat until the meat is thoroughly brown
and the onion is tender. Add the beans, tomatoes,
green chilies and jalapeno peppers and stir until thoroughly
mixed. Lower the heat, cover and let simmer for 1
hour. While the chili is simmering, put the potatoes in
the oven and bake for minutes
at degrees or until tender. After 1
hour add the chopped bell pepper, recover and simmer for 20
minutes. Cut baked potatoes open and ladle chili over
the top. Sprinkle cheese over the hot chili or top off
with sour cream. |
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Old
South Venison Barbecue Rub & Seasonings
VENISON BARBECUE
Ingredients:
4-6 lb. Venison Roast
3-6 tbsp. Old South BBQ Rub & Seasoning |
Select cuts of venison to be cooked. Sprinkle and rub
Old South Venison BBQ Rub & Seasoning onto surface of the
meat. Place meat in the refrigerator for 4-6
hours. Wrap meat in foil and either cook on the grill or
in the oven at 350 degrees until done. Serve with Cole slaw,
potato salad and hush puppies. Feeds 8-10. |
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