We use a lot of venison to fill our freezers and the cellar. This year is not any different except for the fact that I usually still have some in the cellar and in 2023 every jar was gone.
This year we did four canners of it, made four dozen bags of venison mixed with 70% hamburger, four dozen bags of venison mixed with pork and then we did another round of mixed with pork Boston butt, all as ground meat for the freezer.
We run all of this through the grinder, just venison first, then a second time with the beef or pork. The sausage was run though with the Boston butt twice and a third time we mixed in the sausage season, 1 1/2 tablespoon per pound of ground meat. We experimented first to make sure the seasoning was right, and it was sooooooo good.
We had it for breakfast this morning with scrambled eggs, biscuits and gravy and baked apples. I absolutely could live off of it. I also crumble it up, fry and make sausage gravy from it. I’ll use it on our pizzas and also just plain old sausage biscuits.
Venison is a very dry meat and several years ago we started adding the cheaper hamburger (cheap it is not) and it truly helps give the venison the perfect texture for meatloaf, burgers, casseroles, anything that you would normally use in burger recipes. Not all of the meat is ground up, we slice and tenderize all of the tenderloin (some call it back strap). Young deer are cut into roasts which make for “melt in your mouth roasts” which are tender and juicy.
We truly do live off the land and wish that everyone had the opportunity to live as we do.
Living the Country Life My Way 