Main Ingredient - Venison
I got this old family recipe from D’Hanis hog farmer, deer hunter and sausage-maker Dennis Herrmann. Use this recipe as a guide, but if you’re serious about making sausage, try to get invited to a few sausage-making parties, where you can learn from the pros. I consider sausage-making a culinary art that takes time, persistence and a good smokehouse. It’s also a great reason to get together with friends and family to celebrate a Texas food tradition. (Equipment note: The equipment for sausage-making is a big investment. At the very least, you will need a meat grinder with a sausage-stuffer attachment.).—Amy Crowell
From Terry Thompson-Anderson’s book, The Hill Country: A Wine and Food Lover’s Paradise
Courtesy of Chef Wolfgang Murber, Fabi + Rosi
Chef Murber gets venison from Broken Arrow Ranch, wild boar from Countryside Farm and wild mushrooms from Kitchen Pride Mushroom Farms. Leg meat or stew meat are preferred for both venison and boar.
Courtesy of Paul Stuffel (submitted by Amy Crowell)
My friend Paul describes backstrap as the filet mignon of the deer world. Though still lean, backstrap has the highest fat content of all the cuts, so adding additional fat such as butter or oil for flavoring is unnecessary.
My friend Paul describes backstrap as the filet mignon of the deer world. Though still lean, backstrap has the highest fat content of all the cuts, so adding additional fat such as butter or oil for flavoring is unnecessary.
Courtesy of Hudson’s on the Bend Chef Kelly Casey
Courtesy of Dai Due Chef Jesse Griffiths
"This is perhaps the best way to enjoy fresh-killed deer or antelope—raw."
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