From the Cookbook: Venison Salami

Posted: 09/05/2012 in Cooking, Hunting, Hunting Camp, Whitetail Deer
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Perfect for venison, elk or antelope, this salami recipe will keep people coming back to your table.

By NRA Staff

8/9/2012

Venison remains the crown jewel of game meat for many hunters, and part of its allure is the variety of methods that can be used to prepare it. There’s a pretty good chance you can turn your one-time trophy buck into whatever dish you may be craving, with few holds barred. Looking for something new? Try this recipe for venison salami from the NRA Members’ Wild Game Cookbook, Second Edition.

Note: The following recipe works great for elk or antelope, too, so don’t be afraid to give it a try even without the venison.

To buy your very own copy of the cookbook, visit the NRA Program Materials Center.

Venison Salami
Following recipe taken directly from the NRA Members’ Wild Game Cookbook, Second Edition.

Ingredients:
• 4 pounds venison, elk, or antelope, as fat free as possible
• 1 pound fatty ground pork
• ¼ cup curing salt*
• 2 tablespoons Liquid Smoke
• 1½ teaspoons garlic powder
• 2 tablespoons Worcestershire sauce
• 2 teaspoons cracked pepper or 1½ teaspoons ground pepper

Mix well in glass bowl and chill for 24 hours.

For the rest of the recipe, visit American Hunter

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