Venison Summer Sausage

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Total Time
1hr 50mins
Prep
20 mins
Cook
1 hr 30 mins

This is an excellent recipe for "what to do with all that deer meat" and is also good done with only ground beef, as many ranchers end up with alot of hamburger after the steaks are gone. The 1# of hamburger is necessary as venison, if ground lean, tends to be very dry. I can't keep this stuff in the house--my family loves it and it is very low fat snack. I got this from a former president of the ND Cattlewomen.

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Ingredients

Nutrition

Directions

  1. Mix all together thoroughly.
  2. Form into 2-21/2" logs about 8" long.
  3. Pack tightly as possible.
  4. Wrap in aluminum foil, shiny side inches.
  5. Refrigerate for 24 hours.
  6. Take out, turn over and pierce foil several times with a fork.
  7. Bake on a sprayed broiler rack over broiler pan at 325°F for 1 1/2 hour.
  8. Unwrap and remove to rack to finish dripping.
  9. Rewrap and refrigerate or freeze.