Ground Venison Italian Sausage
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
10 mins
-
Servings
1 pound
-
Calories
1004 kcal
-
Course
Condiments
-
Cuisine
Italian
Ground Venison Italian Sausage
Description
This recipe uses one pound of ground venison, which is often lean, combined with a carefully measured mix of Italian herbs and spices: parsley, garlic powder, onion powder, basil, paprika, red pepper flakes, fennel, brown sugar, oregano, and thyme. Red wine vinegar is added to aid flavor and moisture. The mixture is chilled to allow the flavors to meld, ideally for several hours or overnight.
Cooking takes place in a cast iron skillet with added lard or bacon fat if the meat lacks sufficient fat. The sausage is spread thinly and seared until browned and crispy on one side, then flipped, broken into smaller pieces, and cooked through. The result is seasoned meat with a firm yet tender texture that can be enjoyed on its own or incorporated into other dishes.
This sausage seasoning blend can be prepared in advance and stored for future use without the vinegar. Thawing ground venison on paper towels in the refrigerator helps reduce off-flavors and excess liquid.
Ingredients
- 1 lb ground venison or elk, moose, antelope, etc
- 1 tablespoon red wine vinegar
- ¾ teaspoon salt table salt, 4.2 g
- ¾ teaspoon black pepper
- ¾ teaspoon parsley dried
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon basil dried
- 1 teaspoon paprika
- 1 teaspoon red pepper flakes
- 1 teaspoon fennel ground
- ½ teaspoon brown sugar
- ½ teaspoon oregano dried
- ½ teaspoon thyme dried
- 2 tablespoon lard or bacon fat, for cooking; only needed if your meat doesn't have fat ground in
Instructions
- Thaw ground venison in a paper towel-lined bowl in the fridge. This helps remove off flavors and excess liquid from the meat.
- Combine all spices in a small bowl.
- Add spices to ground venison. Drizzle red wine vinegar over meat.
- Mix sausage together with your hands until spices are evenly distributed in the meat.
- Refrigerate for at least 2 hours before cooking, preferably overnight to let the flavors marry.
- Heat a cast iron pan over medium-high heat. Add lard or bacon fat to pan if your meat doesn't have fat ground in.
- Add sausage to pan and spread out in a thin layer. Cook for 5-6 minutes or until browned and crispy (but not burned) on the bottom.
- Flip the meat and break it up into smaller pieces. Cook for an additional 2-3 minutes.
- Remove from pan and enjoy on its own or as an ingredient for other delicious recipes!
Notes:
- You can make several batches of the seasoning mixture (without the vinegar) and store it in glass jars for future use. The seasoning mixture ends up being around 3 tablespoon per pound of meat. You can label the jars "Italian Sausage Seasoning. 3 tablespoon per lb + 1 tablespoon Red Wine Vinegar."
- This seasoning mixture can be ground into your venison before freezing if you prefer to have several packages of Italian sausage on hand.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1pound
Amount Per Serving
Calories 1004 kcal
% Daily Value*
| Calories | 1004kcal | 50% |
| Carbohydrates | 11g | 4% |
| Protein | 102g | 204% |
| Fat | 59g | 91% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 19g | 95% |
| Cholesterol | 380mg | 127% |
| Sodium | 2129mg | 89% |
| Potassium | 1729mg | 37% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 808IU | 16% |
| Vitamin C | 8mg | 9% |
| Calcium | 150mg | 15% |
| Iron | 16mg | 89% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
