1 pound Ground Bear or any red meat 1 ¼ teaspoon Salt ¼ teaspoon Black Pepper ¼ cup Chopped Onion ¼ cup Chopped Bell Pepper 1 Egg, lightly beaten 8 ounce can Diced Tomatoes with juice ½ cup Bread Crumbs 1/3 cup Ketchup 2 tablespoons Brown Sugar 1 tablespoon Prepared Mustard
Mix everything but the Ketchup, Brown Sugar, and Mustard in a bowl. Shape into a loaf and place in a baking dish. In another bowl mix the Ketchup, Brown Sugar, and Mustard than spread over the loaf. Bake for 1 hour at 350 degrees.
4 pound Buffalo (or any red meat) Shoulder Roast 2 quarts Water ½ cup Brown Sugar 2 cups Salt 3 teaspoons Pink Salt 2 tablespoons Pickling Spice 1 small Onion 1 large Carrot 1 stalk Celery 2 pounds Ice
In a large stock pot add the Water, Salt, Brown Sugar, Pink Salt and Pickling Spice. Bring to a boil over high heat, stirring until Sugar and both Salts have dissolved. Remove from the heat and add the Ice, stirring until the Ice has melted. Place the Buffalo Roast in a 2-gallon zip top bag and then fill with the Brine. Seal and lay flat inside a container, cover and place in the refrigerator for 5 to 7 days. Check daily to make sure the Roast is completely submerged and stir the Brine. Once the time is up, remove from the Brine and rinse well under cool water.
Some people either don’t have a pressure cooker or don’t trust them. So there is a few cooking options. You can slow cook the Roast in the oven at 350 or a crock pot on high for 5 or 6 hours or until it is fork tender, but preferably in a pressure cooker at 10 pounds of pressure for 50 minutes.
Corned Buffalo Hash
Corned Buffalo 1/2 pound Potatoes 1 large Yellow Onion Garlic to taste 1 Eggs
Since your Buffalo (or whatever red meat you use) is already cooked, start with boiling your potatoes. Boil the potatoes until they are fork tender. Roughly chop up everything the onion, garlic, potatoes, and Buffalo into bite sized pieces. Over medium heat start to sauté the onion and garlic. Once the onions are translucent, add the potatoes. When the potatoes are brown to your liking add the Buffalo and crisp everything up. Top with salt and pepper to taste, and a fresh egg however you enjoy them.
3 pounds Deer Meat 1 pound Bacon
Before you even weigh your meat, trim all the fat and silver skin off your Deer Meat. Weigh out 3 pounds, and cut into small pieces to fit in your grinder. Cut your Bacon into similar sized pieces, mix both meats together. Grind your meat mixture, and package it up. Depending on your storage chooses as to how to package your Burger.
Deer Meatballs w/ Marinara Sause
1 pound Deer Burger 2 tablespoon Bread Crumbs 1 Egg, slightly beaten ½ teaspoon Salt 1/3 cup Green Pepper, finely chopped ½ cup Onion, finely chopped 1 (14 oz) can Tomato Soup 2 tablespoon Brown Sugar 4 teaspoon Worcestershire Sauce 1 tablespoon Mustard 1 tablespoon Vinegar
In a bowl mix the Burger with Bread Crumbs, Egg, Salt, Pepper, and Onions. Shape the mixture into balls, depending on what size you make them you could have as many as 50. In a pan, brown the meat balls on all the sides. Once done, place them in a baking dish. In another bowl mix the Tomato Soup, Brown Sugar, Worcestershire Sauce, Mustard, and Vinegar together. Pour the mixture over the meat balls, and bake at 350 degrees for 25 minutes.
Deer Sausage (Mild Breakfast)
2 1/4 pounds Deer Meat 3/4 pounds Pork Fat Back 2 teaspoons Salt 1 ½ teaspoons Pepper 1 teaspoon Ground Sage 1 teaspoon Ground Thyme ½ teaspoon Rosemary Leaves 1 tablespoon Brown Sugar ½ teaspoon Grated Nutmeg ½ teaspoon Cayenne Pepper ½ teaspoon Red Pepper Flakes
Again, like the Deer Burger, before you even weigh your meat trim all the fat and silver skin off your Deer Meat. Weigh out the 2 ¼ pounds, and cut into small pieces to fit in your grinder. Cut your Fat Back into similar sized pieces, mix both meats together. Mix all the seasonings together in a bowl, before mixing into your meat mixture. Make sure the Meat is coated with the seasonings and let this sit at room temperature for 15 minutes, before putting your Meat mixture and the working parts of your grinder in the freezer for 30 minutes. Keeping the grinder and Meat cool will give you a better grind on your sausage. Grind your meat mixture using a 4.5mm or fine plate. Depending on your storage chooses as to how to package your Sausage.
2 pounds Deer Burger ½ large Onion, chopped 4 Cloves of Garlic, peeled and minced 1 cup Ketchup ½ cup Barbecue Sauce 2 tablespoons Yellow Mustard 1 tablespoon Hot Sauce (optional)
Sauté Deer Burger with the Onion. When Meat begins to brown, add Garlic. Turn heat to high and cook for one more minute. Stir in the remaining Ingredients and reduce heat to low. Simmer for 10 minutes to thicken.
Preheat your oven to 350 degrees. In a large bowl mix all the ingredients together. Form the mixture into walnut sized balls. Place on a baking sheet about 1 inch apart. Bake for about 20 minutes or until golden brown.
Ingredients: 2 tablespoons Cooking Oil 1 pound Ground Venison ½ teaspoon Dried Minced Onion ¼ teaspoon Celery Salt ¼ teaspoon Garlic Salt ¼ teaspoon Salt 1/8 teaspoon Pepper ¼ teaspoon Paprika 1 tablespoon Soy Sauce 18 to 20 unbaked Crescent Rolls
Directions: Preheat your oven to 400 degrees. In a skillet over medium heat, start with the Cooking Oil than add everything else but the Soy Sauce and Crescent Rolls. Brown the Ground Venison, and then stir in the Soy Sauce. Unroll the Crescent Rolls and spoon in 1 to 2 tablespoons of the Meat Mixture in the middle of each triangle. Roll up carefully and place on a greased baking sheet. Bake 10 to 15 minutes until Crescents are golden brown