STREAMING NOW: Nigella: At My Table

Venison Summer Sausage

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is an excellent recipe for "what to do with all that deer meat" and is also good done with only ground beef, as many ranchers end up with alot of hamburger after the steaks are gone. The 1# of hamburger is necessary as venison, if ground lean, tends to be very dry. I can't keep this stuff in the house--my family loves it and it is very low fat snack. I got this from a former president of the ND Cattlewomen.”
READY IN:
1hr 50mins
YIELD:
5-6 8
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix all together thoroughly.
  2. Form into 2-21/2" logs about 8" long.
  3. Pack tightly as possible.
  4. Wrap in aluminum foil, shiny side inches.
  5. Refrigerate for 24 hours.
  6. Take out, turn over and pierce foil several times with a fork.
  7. Bake on a sprayed broiler rack over broiler pan at 325°F for 1 1/2 hour.
  8. Unwrap and remove to rack to finish dripping.
  9. Rewrap and refrigerate or freeze.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: