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REC: Venison Sausage with Cumberland Sauce

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Joined: Dec 10, 2005

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Posted to Thread #3811 at 5:06 pm on Oct 3, 2006

this was posted by Mark in Houston on the old swap.

REC: Venison Sausage with Cumberland Sauce...This recipe is from Bruce
Aidells.

1 & 1/2 lb venison shoulder
1 lb pork butt
3/4 lb pork back fat
1/2 lb slab bacon, rind removed
1 tsp minced garlic
1 tsp minced shallots
2 tsp minced juniper berries
4 tsp kosher salt
2 tsp coarsely ground black pepper
1 tsp fresh rosemary
2 T brandy
3 T dry red wine
medium casings

Cut the meat, fat, and bacon into 2" strips. In a large bowl, mix the meat, fat, and bacon
with all the ingredients except the casings. Cover and marinate in the refrigerator overnight.

The next day, grind the mixture through a 1/4" plate. Add any juices remaining in the bowl. Knead to blend all the ingredients thoroughly. Stuff into casings and in 6" links. Dry the sausage, uncovered, in the refrigeratir overnight before grilling or panfrying.
Serve with Cumberland Sauce.

Cumberland Sauce

zest from two oranges, cut in strips
zest from two lemons, cut in strips
Juice from same two oranges and two lemons
10-oz jar red currant jelly
1 cup port
2 T Worcestershire Sauce
2 tsp finely chopped fresh ginger
1/2 tsp ground ginger
1/4 tsp cinnamon
1 sprig fresh thyme or 1/2 tsp dried thyme
1 tsp dry mustard

Parboil rinds in water 2-3 minutes. Drain and set aside. Mix all the remaining ingredients together in a small saucepan. Bring to a boil and continue to cook until the liquid is syrupy. Add the rinds and cook 1-2 minutes more. Serve hot.


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