Game Salmi Recipes
VENISON SALAMI
This is my grandmother's recipe for homemade salami, you can use ground beef also if you don't have any venison around. It's worth the effort to make it.
Provided by Amy Miller
Categories Meat and Poultry Recipes Game Meats Venison
Time P2DT6h45m
Yield 40
Number Of Ingredients 10
Steps:
- Place ground venison in a large plastic bowl or bucket. Add the curing mixture, sugar, peppercorns, mustard seed, ground pepper, garlic powder, onion powder, liquid smoke, and salt. Mix well, then cover tightly and refrigerate for 24 hours.
- On the second day, mix thoroughly, kneading as you would bread for 2 to 3 minutes. Re-cover and refrigerate for another 24 hours.
- On the third day, mix and knead the mixture again for another 2 to 3 minutes. Refrigerate for 1 hour.
- Preheat oven to 250 degrees F (120 degrees C).
- Shape mixture into 2 or 3 round logs, about 4-inches in diameter. Place on a lightly oiled baking tray and bake in preheated oven for five hours, turning halfway through, until the internal temperature reaches 160 degrees F (70 degrees C). Cool and then refrigerate overnight before slicing and serving.
Nutrition Facts : Calories 76.5 calories, Carbohydrate 1.3 g, Cholesterol 48.2 mg, Fat 1.7 g, Fiber 0.2 g, Protein 13.2 g, SaturatedFat 0.6 g, Sodium 552.5 mg, Sugar 0.7 g
GAME SALMI
Make and share this Game Salmi recipe from Food.com.
Provided by Traci Jeff Poole2
Categories Poultry
Yield 1 batch
Number Of Ingredients 11
Steps:
- Melt butter. Add bacon, onion, carrot, pepper, and sage. Cook for 5 minutes.
- Add flour, stirring very well.
- Add stock or water and simmer for 30 minutes.
- SLOWLY. Add Worcestershire sauce and strain.
- Add the game and simmer for 10 minutes more.
- Serve over buttered toast. If using raw game, brown the game first and then add to the gravy at the same point as cooked game but simmer for 30 minutes to 45 minutes longer.
Nutrition Facts : Calories 1281.4, Fat 114.1, SaturatedFat 41.4, Cholesterol 184.8, Sodium 4876.9, Carbohydrate 34.3, Fiber 4.2, Sugar 12.7, Protein 29.1
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