Bad Cuts to Great Eats:
How to Use the Undesirable Cuts of Venison to Make a Terrific Snack
Like many hunters I enjoy my hunt all year long: preseason I prepare for the big day, during the season I enjoy time in the stand and after the season ends I enjoy the fruits of my harvest at the table. Also like many hunters while I enjoy turning my trophies into delicious grilled tenderloin or mouth smacking steaks there are other cuts I end up throwing into the freezer wondering what to do with them. I have found the answer and would like to share it with you – Scotch Eggs!
I first discovered Scotch Eggs while attending a birthday party at a local pub. The very idea of hardboiled eggs wrapped in sausage was enough to make my mouth water. Once I tasted them I couldn’t wait to have them again. Eventually I tried my hand at making them myself and found they were well worth the work – although it was better having them brought to the table ready to eat. Anyway, back to your less than desirable cuts clogging the freezer.
I had always wanted to make venison sausage but thought it would be too much work for the limited time I seem to have, but then I found a easy to do recipe and it worked well. So the next logical step was to try another batch of Scotch Eggs.
This is a simple mild sausage, probably closer to a breakfast sausage than one you would grill for sandwiches or sauce. Plus, it can be made without casings so it doesn’t require any special equipment or skills.
5 lbs chopped venison
2 lbs ground pork fat
3 TBS Pink Himalayan Salt
1 TBS Ground Sage
2 TBS White Pepper
1 TBS Onion Powder
1 TBS Garlic Powder
1 Cup Cold Water
Combine all spices in small bowl.
Combine Meat and fat in large mixing bowl.
Mix water & spices. Pour spice mixture over meat/fat and mix by hand until completely blended.
Form into 1 lbs logs, wrap or vacuum seal and freeze. FREEZING MAKES IT MUCH EASIER TO CUT AND FORM PATTIES LATER.
4 large eggs, hard boiled and peeled
1 lb venison sausage, formed into patties
¼ cup olive oil
Preheat oven to 400 degrees
Place patties in flat work surface ( I prefer to work on wax paper to avoid sausage sticking)
Place egg in center of each patty and gently work patty until thin enough to completely wrap the egg.
Brush each meat/egg ball with olive oil and place on wire rake ( allows to cook evenly without forming browned bottom)
Bake for 20 minutes, cover with foil and continue baking an additional 10 minutes. Cooking time will depending on thickness of sausage, test and continue cooking in 5 minute intervals until done.
Remove and allow to cool slightly before eating