Recipes

[scooter]

Well, here's a chance to be famous. I'm a huge fan of all kinds of wild meat and fancy myself to do a great job cookin' it as many of my friends can attest..

So, I'm putting together a cookbook of Wild Game recipes that will be available for download on BowZone here when the new site goes live.

I already have about 500+ Wild Game recipes but would love your input on Jerky recipes, sausage recipes and any other wild game recipes that you have. Not just big game either...bird, rabbit or whatever.

Post em up here and I'll include them in the book.

Scott

[Mikey]

......... and fancy myself to do a great job cookin' it as many of my friends can attest..





no conceit in his family is there ????......

:rofl: :lolouch:

[Dillershortbow]

his family dont have any he`s hogged it all. :lolouch: :lolouch:

[russ]

Scott -

There's the deer sausage recipe in the ABA newsletter - it's your's to use. Just make sure you give the credit where it's really due - my ma!

and finally my favorite sausage recipe of all time...

Bernice Hillis' Sausage


30 lbs. ground meat (25-30% pork hamburger)
1/2 c. tenderquick
3 tblsp. pepper
1/2 tsp. ground cloves
2 tsp. nutmeg
1/2 c. pickling salt
1 tblsp. garlic powder
2 tblsp. sage
1 1/2 tsp allspice
water (enough to moisten thoroughly)

Mix well and put into casings.

NOTES.

This sausage is by far my favorite. Mom made up the recipe back in the mid 1970's and it hasn't been altered much since. One thing that has been in & out of recipe is mustard seed. I did not include it in the recipe because nobody can remember exactly how much to use, but it's about 1 cup. Mustard seed also tends to absorb alot of moisture and you will need to add more water. The only change I've made is smoking it, if you use hickory, maple or alder chips it should turn out great.

In 1999 we added dry milk powder to the mixture as a binder. The sausage tends to be moist to the palate this way. We borrowed the idea from a bratwurst recipe we found. The recipe called for 2 cups of dry milk powder for every 10 lbs. of meat. We tried it this way and found it very satisfying. This year we are trying the recipe with about 1 1/3 cups of milk powder per 10 lbs (4 cups for this recipe).