3 Venison Sausage Recipes

Featured Recipe

Venison Sausage

Every hunting season brings fresh elk and deer meat into our kitchen.  Then the real work begins; grinding, cutting and packing pound after pound of fresh, organic meat.
Over the years, I have played around with spices until I achieved just the right mix for our tastes.
These recipes work great for ground turkey as well!!!

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Venison Breakfast Sausage

(based on the Turkey sausage recipe from Nourishing Traditions)
10 Pounds of Meat (best if it’s 8 pounds venison, 2 pounds beef or pork fat).
2 ½ teaspoons each:
5 teaspoons each:
5 Tablespoons Sea Salt

Mix all ingredients together and freeze in appropriate portions for your family.  It will taste and keep best if you shape it into a log, then slice off rounds when it comes time to cook….something happens to the flavor when you take it out and mash it into other shapes.  I like to put my logs in plastic bread sacks to better protect the flavor in the freezer.  Then I wrap them in freezer paper.

***  Our local natural food store sells nitrate free bacon ends in 20# boxes.  I often use this as the fat portion in my mixes.

Spicy Italian Venison Sausage

10 Pounds Ground Venison
2 Pounds Beef or Pork Fat
3-4 Tablespoon garlic minced
4 1/2 Tablespoons Sea salt
7 Tablespoons fennel seeds
4 teaspoons cayenne pepper
3-4 Tablespoons red pepper flakes
7 Tablespoons black pepper
Same mixing instructions.

Morning Maple Venison Sausage

15 pounds ground venison (I suggest adding at least 10% fat)
2 Tablespoons thyme
1 Tablespoon marjoram
5 Tablespoons sea salt
6 Tablespoons sage
3 Tablespoons black pepper
1 ½ cup maple syrup (grade b is best)
1-3 Tablespoons maple extract (depending on your taste)

Get More Recipes Below!

5 Thanksgiving Feast Secrets That Will Have People Asking for Your Recipes

5 Thanksgiving Feast Secrets That Will Have People Asking for Your Recipes

NOTE: The information below will not make sense without viewing the video.

5 Thanksgiving Feast Secrets That Will Have People Asking for Your Recipes

Secret #1 The Best Pumpkin Pie

I started my pumpkin pie with this recipe: Pumpkin Pie Recipe

…But of course, I deviated from the recipe!  First, I used fresh ground spices to go along with the fresh pumpkin.  Second, I never keep canned milk products in my pantry, so I had to replace the evaporated milk with something else.  “Something else” was either whole milk (goat’s milk here) or half and half (half cream, half milk) to make a rich replacement.

The results? Amazing!!!!

Secret #2 Fresh Spices

If you missed last weeks episode called “Spice it Up” then go check it out here.  We covered the reason for fresh spices.  Here is a link to the cinnamon chips I use!

Secret #3 A Yummy Chocolate Cream Pie

The secret to yummy chocolate cream pie was shared in the video — and just to make sure you get the secret, I’m not going to totally blow it here [wink] but this is a link referenced in the video! Rapadura Sugar

Secret #4 To Roll or Not to Roll

Homemade French Bread vs. Homemade Rolls — this is a hard choice.  As I said in the video, I’ve watched human behavior when given this choice and made my own observation.  That said, here is my FAVORITE dinner roll recipe that gets me the “dinner roll job” everywhere I go.  (PSST!  I use rapadura here as well!)

Nova Scotia Dinner Rolls Recipe

If you decide to take my advice and try French Bread, I’ve got a recipe for that as well.

Kayla’s No Fail French Bread

5 Cups Cold Water

5 t. SAF Yeast

5 t. Sea Salt

10+ cups bread flour

As you know, I personally use a Bosch mixer, so kneading this dough is easy for me.  Mix all ingredients, adding flour as needed until you have a soft dough.  Knead fully to window pane stage (see this video).  It takes 20 minutes for my dough to reach this point in my Bosch mixer. 

Allow the dough to rise until doubled.  Then on a floured surface, shape into 4 torpedo shaped loaves,–  not forcing out the bubbles in the dough, but being careful to handle it minimally.  Allow to rise until doubled again.

Preheat oven to 450 degrees with a cast iron pan on the lowest rack.  Brush loaves with water, slash them, then sprinkle with coarse sea salt.  Place in hot oven and put water into the hot cast iron pan.  Bake 20-30 minutes, until loaves are dark golden brown.

Cool and enjoy!

Secret #5 No Cans — All Fresh

This year try something new and make your own cranberry sauce.  I’ve been doing this for a few years and really love this recipe using honey instead of sugar.

Homemade Cranberry Sauce Recipe

 

Kayla Howard cooks :)Kayla Howard is a stay at home wife and homeschooling mom who loves to teach the T-Tapp method of staying fit in 15 minutes a day from the comfort of your own home. She is a Biblical Health Coach and Master T-Tapp Trainer, certified to teach all forms of T-Tapp. If you’d like to know more about becoming and staying fit and healthy, Kayla is happy to answer your questions! Visit her website:

Honey Cornbread Recipe

Honey Butter Cornbread Recipe

by Kayla Howard

Yummm!!!  It has turned full on fall here with cooler days and downright cold nights.  We are keeping a fire going most of the time and pulling out the sweaters that had been shoved to the back of the dresser.  In fact, it’s perfect weather for big pots of chili and delicious cornbread.

Unfortunately, chili isn’t something I have yet mastered.  Yesterday I made a pot that was pretty good–even if I do say so myself.  But it was mostly due to the can of salsa that I added.  Even if I’m not great at making chili, I have found a yummy cornbread recipe that is more of a “whole” food.

What do I mean by “Whole food”?  Simply that it has whole, or “God-Made” ingredients in it.  It does not have a lot of sugar or white flour.  It truly tastes fabulous!

Pull out your aprons and let’s do some baking today!

Kayla’s Butter & Honey Cornbread

1 C. Fresh Ground Cornmeal (mine is more like flour)

1 C. Fresh Ground Spelt Flour

1 tsp. Baking Powder

1 tsp. Baking soda

1 tsp. Sea Salt

1/2 Cup Butter Melted

1/2 Cup Honey

2 lg. Eggs

1 1/4 C. Buttermilk

Preheat oven to 375 and butter a large cast iron pan.  In a large bowl, mix the dry ingredients until smooth and well combined.  Make a well in the center and add the remaining ingredients then stir to incorporate.  Stir gently so you don’t over mix, but make sure all is blended together. Pour into prepared pan and bake for 20 minutes. Serve warm with more butter and honey!

Note: If you don’t have a grain grinder, you may use yellow cornmeal and other flour of choice in place of the cornflour and spelt.  The spelt flour does add a wonderful nutty flavor!

Now, if you have an amazing chili recipe, questions or want to share your thoughts, post it in the comments below!

 

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Kayla Howard is a stay at home wife and homeschooling mom who loves to teach the T-Tapp method of staying fit in 15 minutes a day from the comfort of your own home. She is a Biblical Health Coach and Master T-Tapp Trainer, certified to teach all forms of T-Tapp. If you’d like to know more about becoming and staying fit and healthy, Kayla is happy to answer your questions! Visit her website: www.kaylahoward.com or Send an email to: kayla@t-tapp.com

Spelt Sandwich Bread

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Raspberry Recipes Aplenty

      

Raspberry Recipes Aplenty!

by Kayla Howard & Friends

Today I'm sharing raspberry recipes that were shared with me this week.  I'm trying out all these recipes while using my plethora of raspberries.  I plan to pick a winning recipe!!!  The award will be either a 30 minute Skype session with me or The Vibrant Figures Coaching Program.

Did you get your recipe in the running?  You can submit until tomorrow, July 27 at midnight!  Post in the comments below or email me your recipe.

Raspberry Crepes -Judith www.havenuvrest.blogspot.com

Ingredients

  • 3 cups raspberries
  • 1/2 cup sugar
  • 1 1/2 cups Prairie Gold flour
  • 1 tablespoon sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups milk
  • 2 tablespoons butter melted
  • 2 eggs
  • 2/3 cup whipping cream
  • 1 package (8 oz) cream cheese softened

Directions:

1 In medium bowl, toss raspberries and 1/2 cup sugar; let stand at room temperature at least 20 minutes. Meanwhile, in separate medium bowl, mix flour, 1 tablespoon sugar, the baking powder and salt. Stir in milk, butter, and eggs. Beat with hand beater until smooth.

2 Lightly grease 6- to 8-inch skillet with butter. Heat over medium heat until bubbly. Pour batter by 1/3 cupfuls into skillet. Immediately rotate skillet until thin layer of batter covers bottom. Cook until light golden brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Repeat with remaining batter, greasing skillet as needed. Stack wraps, placing waxed paper between each; cool completely or eat hot, whichever you like!!

3 Meanwhile, in chilled small bowl, beat whipping cream with electric mixer on high speed until stiff; set aside. In medium bowl, beat cream cheese on high speed until fluffy. Gently stir in whipped cream.

4 Spoon about 2 tablespoons of the filling down center of each wrap; fold sides over filling. To serve, place 2 wraps on each of 6 plates. Spoon raspberries over wraps.

Raspberry, Peach and Almond Crisp -Lonny M.

Crisp Topping:

  • 1 1/4 c. flour
  • 3/4 c. sugar
  • 1 t. salt
  • 1/2 c. cold butter, cut into pieces
  • 3/4 c. sliced almonds, toasted

Preheat oven to 400 degrees. Butter 3 quart baking dish with 1 T. Butter, at room temperature.

Crisp Topping:

To make the crisp topping, mix flour, sugar and salt in a bowl. Add butter and toss until evenly coated. Using fingers or pastry blender, cut in butter until mixture resembles crumbs. Add almonds and mix gently, trying not to break the almond slices. Put the topping in the freezer while you prepare the fruit filling.

Fruit Filling:

  • 1/2 c. sugar
  • 2 T. cornstarch
  • 1/2 t. salt
  • 2 c. raspberries
  • 6 peaches, each cut into 10-12 pieces
  • 1 T. vanilla

To make the fruit filling, rub the sugar, cornstarch and salt together in large bowl. Add the raspberries and peaches, toss until evenly coated, then gently stir in the vanilla. Pour the fruit mixture into prepared baking dish and scatter the topping over the fruit. Bake for 45-55 minutes, or until topping is golden and fruit is bubbling. Cool for 30 minutes until serving with freshly whipped cream or homemade vanilla ice cream.

Raspberry Cobbler – Ann Disney

Melt 1 stick butter in 9 x 13 pan on super low burner while you get the ingredients ready.

Mix well 1 c. self rising flour, 1 c. sugar, 1 c. milk of choice & 3 to 4 c. fresh raspberries.

(if using frozen raspberries, drain well.)

Pour over melted butter and bake at 350 degrees for 45 minutes or until light brown making sure middle is done.

Allow to cool for about 15 minutes. Lightly sprinkle w/organic cinnamon & freshly ground nutmeg mixed in 1/8c. sugar, xylitol, or stevia. I usually add 1/2 c. chopped pecans or chopped walnuts over half of it.

Serve with 1 dip of vanilla ice cream per serving.

Optionals: add to above 1 t. pure vanilla, 1 t. organic cinnamon, dash of sea salt, 3-4 drops essential oil of lemon or orange, etc.

This recipe works well with tart fruit such as fresh strawberries or granny smith apples.

* May substitute 1/2 of the sugar with xylitol or stevia to reduce carbs.

I have not substituted self-rising flour with organic freshly ground flours and aluminum-free baking soda.

Healthy Yogurt -Donna C.

I simply take frozen raspberries and add them to plain Greek yogurt Fage brand), sprinkle with 2 pkgs of stevia and it is like having a yummy ice cream…Less the fat, sugar and calories 🙂

Healthy Breakfast -Janice Connelly

Have been getting Raspberries in Bountiful Basket they don't have lot of taste so I put them in my cup of fruit with blueberries, a few slices of banana and some pineapple with a little juice then topped with a dollop of cool whip and chopped walnuts, then very tasty way to finish breakfast.

Raspberry Coffee Cake -Jill W.

  • 2 cups flour
  • 1 cup sugar
  • 1/3 cup butter
  • 1 cup milk
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 2 eggs

Mix all ingredients and pour into greased 9 x 13 pan (also works well in 2 8 x 8 pans).

Top batter with fresh or frozen raspberries. Other fruit works well too.

Streusel

  • 1/3 cup butter
  • 1/2 cup flour
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon

Cut butter into flour, brown sugar, and cinnamon until crumbly. Sprinkle streusel over fruit-topped batter. Bake at 350 degrees for 40 minutes.

Glaze

  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 2-4 teaspoons milk

Mix together until smooth. Drizzle on slightly cooled coffee cake.

Enjoy!

Raspberry Vinaigrette -Nora B

I prefer to keep my food as close to how it grew as possible. I love raspberries.

Spring greens, raspberries, pecans, blueberries and a very light vinaigrette. Even better, make a vinaigrette with your raspberries.

  • 1/2 cup raspberry vinegar
  • 1/4 cup fresh or frozen berries
  • 1/4 cup honey
  • 1/2 cup fresh basil leaves
  • 3/4 cup extra-virgin olive oil

Blend in blender or food processor. Makes about 2 cups.

a Eating to Burn FatKayla Howard is a stay at home wife and homeschooling mom who loves to teach the T-Tapp method of staying fit in 15 minutes a day from the comfort of your own home.  She is a  Biblical Health Coach and Senior T-Tapp Trainer, certified to teach all forms of T-Tapp.  If you'd like to know more about becoming and staying fit and healthy, Kayla is happy to answer your questions!  Visit her website: www.kaylahoward.com or Send an email to: kayla@t-tapp.com