Old South Recipes


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.

 
 

 

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
 

 
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.
 

 
 
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. 
 

 
 
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.
 

 
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.
 

 
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.
 

 
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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