| Venison Sausage BallsYield: 5 servings1 1/2 lb venison; | | | | and parsley, if desired.and a bonus for you..:)Venison |
| ground | | | | JerkyYield: 10 servings2 lb sliced venison 1/8 thick |
| 1/2 c breadcrumbs, dry | | | | 2 tb worcestershire sauce |
| 1 egg; beaten | | | | 2 tb soy sauce |
| 1 ts salt | | | | 1 tb salt |
| 1/2 c potatoes; mashed | | | | 1 ts ground red pepper |
| 1/2 ts sugar, brown | | | | 2 cloves garlic, sliced |
| 1/4 ts pepper | | | | 1 c corn whiskey |
| 1/4 ts allspice, ground | | | | 1 c waterSlice the meat when it is lightly frozen. The |
| 1/4 ts nutmeg, ground | | | | cuts should be long, thin and with the grain. Cut |
| 1/8 ts cloves, ground | | | | across the grain if you want more tender, but more |
| 1/8 ts ginger, ground | | | | brittle jerky. Trim off all of the fat. Marinate strips in |
| 1/4 c butter (or marg.); melted | | | | a glass container overnight. You may substitute 2 |
| 1 orange slices; opt. | | | | cups of red wine for the corn whiskey and water. |
| 1 lemon slices; opt. | | | | Pat dry and arrange pieces side by side on an oven |
| 1 parsley sprigs; opt.Combine first 11 ingredients, | | | | roasting rack, with- out overlap. Cook at minimum |
| mixing well. Shape into 1" balls. Brown well in butter, | | | | heat (150F) for 6 hours. Leave oven door ajar to |
| stirring occasionally. Cover and cook over low heat 15 | | | | allow moisture to escape. Meat should be dark, dry |
| minutes. Arrange on serving platter; garnish with fruit | | | | and store jerky in a cool, airtight container.Lily G. |