Delicious Deer Sausage Recipes: From Beginner to Expert

Right, you’ve got yourself a stash of venison sausage and you're looking for some inspiration, eh? Well, you’ve come to the right place! I’ve been cooking with venison for years, and I’ve got to tell you, there’s nothing quite like it. The flavour is just so rich and gamey, and it lends itself perfectly to so many dishes.I’m going to take you on a journey through the world of deer sausage, from simple beginner-friendly recipes to more complex dishes that will impress even the most seasoned foodie. This isn't just a dry, textbook approach. I'm going to share some of my favourite recipes, tips, and even some personal anecdotes from my own culinary adventures. Get ready to be inspired!

(Part 1) The Basics of Venison Sausage

Before we dive into the recipes, let’s talk a bit about venison sausage itself. First of all, it's usually made from lean meat, which means it's lower in fat than your average pork sausage. This makes it a great choice if you're watching your waistline or simply trying to eat a bit healthier. Of course, that leanness can mean it dries out if you’re not careful, so you’ll need to learn a few tricks of the trade to get it just right.

Types of Venison Sausage

You’ll find a variety of venison sausage out there, ranging from coarse and rustic to finely ground and smooth. I like the coarse stuff myself - it’s got that proper gamey feel to it. Here's a breakdown:

• Coarse Ground: This is the classic type of venison sausage, with chunks of meat visible. It’s perfect for hearty dishes like sausages and mash or a traditional bangers and mash. You know, the kind of dishes that stick to your ribs and warm you from the inside out. Think of those comforting, wintery meals that make you feel cozy and content.
• Fine Ground: This is ground much finer, giving it a smoother texture. It’s great for burgers, meatballs, and even sausage rolls. You can use it for dishes that require a more delicate texture, like those elegant appetizers that make you feel sophisticated. Think of those classy gatherings where you want to impress your guests with your culinary skills.
• Sweet: Often seasoned with things like sage and pepper, it has a traditional, almost comforting taste. It's the kind of sausage that reminds you of home, of family gatherings, and of simple pleasures. Think of those childhood memories of warm, comforting meals that fill you with nostalgia.
• Spicy: These sausages are packed with heat, often using chillies or other spices. They’re great for adding a kick to any dish. It’s the kind of sausage that makes your mouth tingle and your senses come alive. Think of those adventurous dishes that challenge your palate and make you want to explore new flavours.

cooking venison Sausage

When it comes to cooking, venison sausage needs to be treated with a bit more care than your regular pork sausage. It can easily dry out if overcooked, so it's important to get the timing right. Here are a few tips:

• Don't Overcook it: Cook it until it’s just cooked through, which means reaching an internal temperature of 160°F (71°C). The sausage should be firm to the touch and no longer pink inside. You don't want it to be tough and dry, but you also don't want to risk undercooking it. Remember, safety first!
• Use a Thermometer: A good meat thermometer is your best friend! It's the most accurate way to make sure your venison sausage is cooked properly. It's a small investment that can make a big difference. Trust me, you won't regret it.
• Keep it Moist: You can help to prevent the sausage from drying out by adding a little bit of liquid to the pan while cooking. This could be a little bit of stock, wine, or even just water. Just a little bit goes a long way. Think of it as a little bit of magic to keep your sausage juicy and flavorful.

Storing Venison Sausage

Venison sausage can be stored in the fridge for up to 3 days, or in the freezer for up to 3 months. Make sure it's wrapped tightly in cling film or foil before storing. This helps to prevent freezer burn and keeps your sausage fresh and flavorful.

(Part 2) Delicious Venison Sausage Recipes for Beginners

Let’s start with some easy peasy recipes that are perfect for anyone who's new to venison sausage. These are the kind of dishes that even a complete beginner can nail, and they’re guaranteed to be delicious. Think of them as your stepping stones to becoming a venison sausage master.

Recipe 1: Venison Sausage with Creamy Mash

This classic combo is simple, comforting, and absolutely delicious. It’s a real crowd-pleaser, and it’s easy enough to whip up on a weeknight. It's the kind of dish that makes you feel warm and fuzzy inside, a true comfort food classic.

Ingredients:

• 1 lb venison sausage
• 1 tbsp olive oil
• 1 onion, chopped
• 1 garlic clove, minced
• 1 tsp dried thyme
• 1/2 cup beef stock
• Salt and pepper to taste
• 4 large potatoes, peeled and cubed
• 1/4 cup milk
• 2 tbsp butter

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned on all sides. Remove the sausage from the skillet and set aside.
2. Add the onion and garlic to the skillet and cook, stirring occasionally, until softened, about 5 minutes. Stir in the thyme and cook for 1 minute more.
3. Add the beef stock to the skillet and bring to a simmer. Return the sausage to the skillet and cook for 5 minutes, or until heated through. Season with salt and pepper to taste.
4. While the sausage is cooking, bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 15 minutes. Drain the potatoes and return them to the pot. Mash the potatoes with a potato masher or a fork. Stir in the milk and butter until smooth and creamy. Season with salt and pepper to taste.
5. Serve the venison sausage over the creamy mashed potatoes. Enjoy!

Recipe 2: venison sausage rolls

These bite-sized treats are perfect for a party or picnic. They're also super easy to make, even if you’ve never made sausage rolls before. They're the perfect party appetizer, and they're always a hit.

Ingredients:

• 1 lb venison sausage
• 1 onion, finely chopped
• 1 apple, peeled, cored, and diced
• 1 tbsp apple sauce
• 1 sheet of puff pastry, thawed
• 1 egg, beaten
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the sausage, onion, apple, and apple sauce. Season with salt and pepper to taste.
3. Roll out the puff pastry on a lightly floured surface to a rectangle about 1/4 inch thick. Spread the sausage mixture evenly over the pastry, leaving a 1-inch border around the edges.
4. Fold the pastry over the sausage mixture and cut into 1-inch wide strips. Twist each strip to create a spiral shape.
5. Place the sausage rolls on the prepared baking sheet and brush with the beaten egg.
6. Bake for 15-20 minutes, or until golden brown and cooked through. Serve warm. Enjoy!

(Part 3) Moving on to More Adventurous Venison Sausage Recipes

Okay, so you’ve mastered the basics. Now, let’s up the ante and explore some more complex recipes, ones that will really showcase the versatility of venison sausage. We’re talking about dishes that are packed with flavour, a bit more hands-on, and perfect for impressing your friends and family. These are the recipes that will make you feel like a true culinary master.

Recipe 3: Venison Sausage and Red Wine Stew

This hearty stew is packed with flavour, with the venison sausage playing the starring role. It’s a real winter warmer, and it's the kind of dish that's even better the next day. It's also a great way to use up leftover vegetables. This is the kind of dish that makes you feel like you've been transported to a cozy cabin in the woods, surrounded by loved ones.

Ingredients:

• 1 lb venison sausage
• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 bay leaf
• 1 cup red wine
• 1 cup beef stock
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/2 cup chopped fresh parsley
• Salt and pepper to taste
• 1 tbsp cornstarch
• 2 tbsp cold water

Instructions:

1. Heat the olive oil in a large dutch oven over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned on all sides. Remove the sausage from the Dutch oven and set aside.
2. Add the onion, carrots, and celery to the Dutch oven and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and thyme and cook for 1 minute more.
3. Add the red wine, beef stock, diced tomatoes, and bay leaf to the Dutch oven. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the vegetables are tender. Stir in the parsley.
4. While the stew is simmering, make a slurry by whisking together the cornstarch and cold water in a small bowl. Stir the slurry into the stew and cook for 5 minutes, or until thickened.
5. Return the sausage to the Dutch oven and cook for 5 minutes, or until heated through. Season with salt and pepper to taste.
6. Serve hot. Enjoy!

(Part 4) A Dive into the World of Venison Sausage Burgers

Let's face it, burgers are a classic for a reason. And with venison sausage, you’ve got a fantastic base for something truly unique. Get ready to impress your burger-loving friends.

Recipe 4: Venison Sausage Burgers with Bacon Jam

These juicy burgers are packed with flavour and topped with a sweet and smoky bacon jam. It’s a real showstopper, and it’s sure to be a hit with your burger-loving friends. This is the kind of burger that makes you want to lick your plate clean, it's that good.

Ingredients:

• 1 lb venison sausage
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped green bell pepper
• 1/4 cup finely chopped red bell pepper
• 1/4 cup bread crumbs
• 1 egg, beaten
• 1 tbsp Worcestershire sauce
• Salt and pepper to taste
• 4 burger buns
• 1 tbsp butter
• 1/2 cup bacon jam (recipe below)
• Lettuce, tomato, and onion for serving

Bacon Jam Ingredients:

• 1 lb bacon, diced
• 1/2 cup brown sugar
• 1/4 cup apple cider vinegar
• 1/4 cup water
• 1/4 cup ketchup
• 1/4 tsp smoked paprika

Bacon Jam Instructions:

1. Cook the bacon in a large skillet over medium heat, stirring occasionally, until crispy. Remove the bacon from the skillet and set aside.
2. Add the brown sugar, apple cider vinegar, water, ketchup, and smoked paprika to the skillet. Bring to a boil, then reduce heat to low and simmer for 10 minutes, stirring occasionally, until thickened.
3. Stir in the bacon and set aside to cool.

Burger Instructions:

1. In a large bowl, combine the sausage, onion, green bell pepper, red bell pepper, bread crumbs, egg, and Worcestershire sauce. Season with salt and pepper to taste.
2. Form the mixture into four patties.
3. Heat the butter in a large skillet over medium heat. Cook the patties for 5-7 minutes per side, or until cooked through.
4. Toast the burger buns in a toaster oven or under a broiler.
5. Serve the burgers on the toasted buns and top with the bacon jam, lettuce, tomato, and onion. Enjoy!

(Part 5) Going Beyond the Basics: A Look at Venison Sausage and Pasta

Who doesn't love a good pasta dish? Well, get ready to experience a whole new world of flavour by pairing venison sausage with some classic pasta shapes. We’re talking hearty, flavour-packed dishes that are perfect for a comforting weeknight meal. Think of these recipes as a delightful twist on your favourite pasta dishes.

Recipe 5: Venison Sausage and Roasted Pepper Pasta

This dish is a feast for the senses, with the sweetness of the roasted peppers complementing the savoury venison sausage perfectly. It's a real crowd-pleaser, and it's easy enough to whip up on a weeknight. Think of it as a burst of colours and flavours, a true celebration of the senses.

Ingredients:

• 1 lb venison sausage
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/2 cup red wine
• 1/4 cup chopped fresh basil
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• Salt and pepper to taste
• 1 lb penne pasta
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 1/4 cup grated Parmesan cheese, for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the red, yellow, and green bell peppers on the prepared baking sheet. Roast for 20-25 minutes, or until tender and slightly charred. Remove the peppers from the oven and set aside to cool.
3. While the peppers are roasting, heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned on all sides. Remove the sausage from the skillet and set aside.
4. Add the onion and garlic to the skillet and cook, stirring occasionally, until softened, about 5 minutes. Stir in the diced tomatoes, red wine, basil, oregano, and red pepper flakes. Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until thickened. Season with salt and pepper to taste.
5. While the sauce is simmering, cook the pasta according to package directions. Drain the pasta and add it to the sauce.
6. Peel the roasted peppers and remove the seeds. Chop the peppers into bite-sized pieces and add them to the sauce.
7. Serve the pasta immediately, topped with grated Parmesan cheese. Enjoy!

(Part 6) The Art of Venison Sausage Pizza

Pizza! It’s a culinary masterpiece in its own right. But when you pair it with the bold flavour of venison sausage, you’re entering a whole new dimension of deliciousness. Think of it as a pizza that's both familiar and exciting, a perfect combination of comfort and adventure.

Recipe 6: Venison Sausage and Fig Pizza

This pizza is a real treat, with the sweetness of the figs complementing the savoury venison sausage perfectly. It’s a bit fancier than your average pizza, but it’s worth the extra effort. You’ll be the talk of the town! This is the kind of pizza that makes you feel like you're dining at a fancy restaurant, but it's easy enough to make at home.

Ingredients:

• 1 lb venison sausage
• 1 tbsp olive oil
• 1/2 cup chopped onion
• 1/4 cup chopped fresh sage
• 1 (14 oz) can diced tomatoes, undrained
• 1/4 cup red wine
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 1 (12 inch) pizza crust
• 1/2 cup fresh mozzarella cheese, shredded
• 1/4 cup crumbled goat cheese
• 1/2 cup fresh figs, sliced
• 1/4 cup chopped walnuts
• 1 tbsp balsamic glaze, for drizzling

Instructions:

1. Preheat the oven to 450°F (230°C).
2. Heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned on all sides. Remove the sausage from the skillet and set aside.
3. Add the onion and sage to the skillet and cook, stirring occasionally, until softened, about 5 minutes. Stir in the diced tomatoes, red wine, and oregano. Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until thickened. Season with salt and pepper to taste.
4. Spread the sauce evenly over the pizza crust. Top with the sausage, mozzarella cheese, goat cheese, figs, and walnuts. Bake for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
5. Drizzle with balsamic glaze before serving. Enjoy!

(Part 7) Exploring Venison Sausage and the World of Asian Flavours

Alright, so we’ve covered the classics, but what about something a bit different? Venison sausage actually lends itself beautifully to Asian-inspired flavours. Get ready to take your tastebuds on a culinary adventure!

Recipe 7: Venison Sausage Pad See Ew

This popular Thai street food dish features stir-fried wide rice noodles with venison sausage, vegetables, and a flavourful sauce. It’s a great way to showcase the versatility of venison sausage. Think of it as a spicy and exotic twist on a familiar dish.

Ingredients:

• 1 lb venison sausage
• 1 tbsp olive oil
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1/2 cup bean sprouts
• 1/4 cup chopped fresh cilantro
• 1/4 cup soy sauce
• 1 tbsp oyster sauce
• 1 tbsp brown sugar
• 1 tbsp fish sauce
• 1/4 cup water
• 1/4 tsp ground black pepper
• 1 (8 oz) package wide rice noodles, cooked according to package directions

Instructions:

1. Heat the olive oil in a large wok or skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned on all sides. Remove the sausage from the wok and set aside.
2. Add the onion and garlic to the wok and cook, stirring occasionally, until softened, about 2 minutes. Stir in the red and green bell peppers and cook for 3 minutes, or until softened.
3. Add the bean sprouts and cilantro to the wok. Stir in the soy sauce, oyster sauce, brown sugar, fish sauce, water, and black pepper. Bring to a boil, then reduce heat to low and simmer for 5 minutes, or until thickened.
4. Return the sausage to the wok. Toss to coat in the sauce. Serve immediately over the cooked rice noodles. Enjoy!

(Part 8) A Masterclass in Venison Sausage: Recipes for the More Experienced Cook

Right, now we're talking! If you’ve been following along and are feeling confident, it’s time to step up your game. These recipes will challenge your culinary skills and will impress your guests. Think of them as culinary masterpieces.

Recipe 8: Venison Sausage and Wild Mushroom Ragout

This luxurious ragout features venison sausage, wild mushrooms, and a rich, creamy sauce. It’s a true taste of the wild, and it’s sure to be a hit with your guests. This is the kind of dish that makes you feel like you're dining in a Michelin-star restaurant.

Ingredients:

• 1 lb venison sausage
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 lb mixed wild mushrooms, sliced
• 1/2 cup dry red wine
• 1 cup beef stock
• 1/2 cup heavy cream
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• 1 tbsp butter
• 1 tbsp flour
• 1/4 cup grated Parmesan cheese, for serving

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned on all sides. Remove the sausage from the skillet and set aside.
2. Add the onion and garlic to the skillet and cook, stirring occasionally, until softened, about 5 minutes. Stir in the mushrooms and cook for 5 minutes, or until softened. Pour in the red wine and cook for 2 minutes, or until reduced by half. Stir in the beef stock and bring to a simmer.
3. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the heavy cream, stirring constantly, until the sauce is smooth and thickened. Season with salt and pepper to taste.
4. Pour the cream sauce into the skillet with the sausage and mushrooms. Stir in the parsley. Simmer for 5 minutes, or until heated through. Serve hot, topped with grated Parmesan cheese. Enjoy!

Recipe 9: Venison Sausage and Cranberry Stuffed acorn squash

This festive dish is both elegant and delicious. The acorn squash is filled with a mixture of venison sausage, cranberries, and herbs. It’s a great way to impress your guests. Think of it as a beautiful and delicious centerpiece for your next dinner party.

Ingredients:

• 2 acorn squash, halved and seeded
• 1 lb venison sausage
• 1/2 cup chopped onion
• 1/4 cup chopped fresh sage
• 1/4 cup dried cranberries
• 1/4 cup chicken broth
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese, for serving

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the squash halves in a baking dish, cut side up. Drizzle with olive oil and season with salt and pepper to taste. Bake for 20 minutes.
3. While the squash is baking, heat a large skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned on all sides. Remove the sausage from the skillet and set aside.
4. Add the onion and sage to the skillet and cook, stirring occasionally, until softened, about 5 minutes. Stir in the cranberries and chicken broth. Bring to a boil, then reduce heat to low and simmer for 5 minutes, or until thickened.
5. Return the sausage to the skillet. Stir to combine.
6. Spoon the sausage mixture into the baked squash halves. Bake for 15 minutes, or until the squash is tender and the sausage is cooked through.
7. Serve hot, topped with grated Parmesan cheese. Enjoy!

(Part 9) FAQs: The Most Commonly Asked Questions About Venison Sausage

You've been cooking up a storm, but maybe you've got a few lingering questions. Don't worry, I've got you covered. Here are the most frequently asked questions about venison sausage, along with some helpful answers.

FAQ 1: What if My Venison Sausage is a Bit Dry?

It happens! Venison can be a bit lean, which can lead to dryness. The key is to add moisture during cooking. Here's what you can do:

• Add liquid: While cooking, add a bit of liquid like wine, stock, or even just water. It’ll keep the sausage moist and flavorful. Think of it as a little bit of magic to keep your sausage juicy and flavorful.
• Choose the right cooking method: Stewing, braising, or slow cooking are excellent ways to keep venison sausage moist. These methods allow the sausage to slowly absorb the flavours of the liquid, resulting in a tender and juicy final product.
• Don't overcook it: Venison sausage is best cooked to an internal temperature of 160°F (71°C). Overcooking can make it tough and dry. Remember, you want your sausage to be tender and flavorful, not tough and chewy.

FAQ 2: How Can I Get More Flavour Out of My Venison Sausage?

Here are some tricks to punch up the flavour of your venison sausage:

• Season it well: Don't be shy with the spices! Venison sausage loves bold flavours like black pepper, garlic, sage, thyme, and even a bit of chilli powder. Experiment with different combinations of spices to find your perfect flavour profile.
• Pair it with complementary ingredients: The right ingredients can elevate the flavour of venison sausage. Try pairing it with things like mushrooms, cranberries, apples, figs, onions, and garlic. These ingredients provide a nice balance of sweetness and savory flavours, enhancing the taste of the venison sausage.
• Add a splash of alcohol: A little bit of red wine, beer, or even cider can add depth and complexity to your venison sausage dishes. The alcohol helps to break down the tough proteins in the venison, making it more tender, and also adds a unique flavour dimension to the dish.

FAQ 3: Can I Use Venison Sausage in Recipes Designed for Pork Sausage?

You can, but keep in mind that venison sausage is leaner than pork sausage. This means you might need to adjust the recipe slightly to prevent it from drying out. You may need to add more fat or moisture to your dish.

FAQ 4: Where Can I Find Venison Sausage?

Venison sausage is becoming increasingly popular, but you might need to hunt it down a bit. Here are some places to try:

• Specialty butcher shops: This is your best bet! They often carry a wide variety of venison products, including sausage. You can find high-quality, artisanal venison sausage at these shops.
• Farmers markets: Many farmers markets have vendors who sell venison sausage. You can often find locally sourced venison sausage at farmers markets.
• Online retailers: There are several online retailers that specialize in venison and other game meats. You can order venison sausage online and have it delivered right to your door.

FAQ 5: How Long Can I Store My Venison Sausage?

Venison sausage can be stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Make sure it's wrapped tightly in cling film or foil before storing. This helps to prevent freezer burn and keeps your sausage fresh and flavorful.

(Part 10) Final Thoughts: Embracing the World of Venison Sausage

There you have it! A whole world of venison sausage recipes, from simple and beginner-friendly to more complex and adventurous. I hope you’ve enjoyed this journey through the delicious world of venison sausage. Remember, the key is to have fun and experiment in the kitchen. Don’t be afraid to try new things and make these recipes your own. Who knows? You might just discover a new favourite dish!