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Making Venison Sausages tonight 
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Sprout
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Joined: Thu Sep 13, 2012 11:51 am
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Location: Theodore ACT
Post Making Venison Sausages tonight
After a successful trip down to Victoria last weekend, i have an over abundance of venison to be dealt with (lucky i bought another freezer).
After steaking the backstraps and some of the muscle groups from the back legs (11 kgs worth) last night, tonight the rest of the meat (8.5 kgs) will be made into sausages. :)
Nothing fancy really just popped into the local butchers and grabbed one of their Italian mixes (mediteranian herbs, garlic, gourmet pepper and fennel).
Hopefully they turn out as good as the last lot made (sweet chilli and kakado plum). :thumbright
One day i'll get myself sorted and get into smoking them too.
Cheers,
Rob


Last edited by Hunter on Thu Sep 27, 2012 3:52 pm, edited 1 time in total.



Thu Sep 27, 2012 11:43 am
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Green Thumb

Joined: Thu Oct 21, 2010 1:26 pm
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Location: Primrose Valley, NSW
Post Re: Making Venison Sausages tonight
Yum! Our local French restaurant does a mean venison in chocolate sauce :halo

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Thu Sep 27, 2012 3:07 pm
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Sprout
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Location: Theodore ACT
Post Re: Making Venison Sausages tonight
That sounds interesting. Will have to see if i can find a receipe for that.
Sounds like it would clash but what doesnt go with chocolate? Mmm....chocolate (insert drooling emoticon here)


Thu Sep 27, 2012 3:54 pm
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Post Re: Making Venison Sausages tonight
It wasn't hugely chocolatey, but very dark and rich. Also had chestnuts!

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Thu Sep 27, 2012 4:17 pm
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Post Re: Making Venison Sausages tonight
I imagine a combination like that would be a slightly bitter dark chocolate. French food is so great!


Thu Sep 27, 2012 7:38 pm
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Post Re: Making Venison Sausages tonight
cwackers wrote:
Yum! Our local French restaurant does a mean venison in chocolate sauce :halo


OH YUM...................................

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Fri Sep 28, 2012 7:07 am
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Sprout
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Joined: Thu Sep 13, 2012 11:51 am
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Location: Theodore ACT
Post Re: Making Venison Sausages tonight
Thought i would add a couple of pictures from last night. Nothing over the top.
The first one is the mix after mincing and adding the meal and the second is a small sample of the finished product.
I might add that the 6 'samples' tested last night were awesome. The fennel and garlic really shine through without overpowering the herbs and gourmet pepper.
Normally i would leave the suasages to rest and 'cure' a little in the fridge for 2-3 days but the flavours in this mix are already there so the rest went straight into cryo vac packs and into the freezer.

Cheers,
Rob
Attachment:
Mixture ready for skins.jpg
Mixture ready for skins.jpg [ 162.58 KiB | Viewed 560 times ]
Attachment:
Finished product.jpg
Finished product.jpg [ 102.97 KiB | Viewed 560 times ]


Fri Sep 28, 2012 9:58 am
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Post Re: Making Venison Sausages tonight
thanks for sharing Rob- it looks awesome!

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Fri Sep 28, 2012 10:48 am
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Post Re: Making Venison Sausages tonight
Looks and sounds delightful Rob!

Did you use natural (hog) casings or the collagen ones?


Fri Sep 28, 2012 1:36 pm
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Sprout
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Joined: Thu Sep 13, 2012 11:51 am
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Location: Theodore ACT
Post Re: Making Venison Sausages tonight
Em wrote:
Looks and sounds delightful Rob!

Did you use natural (hog) casings or the collagen ones?


Hi Em,
I've only used natural casings. I've had the benefit of a friend trying the collagen ones prior to me getting into the whole sausage making thing and he had nothing good to report so i'm sticking to natural.


Fri Sep 28, 2012 3:00 pm
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