When you want to explore new recipes for your venison roasts and backstraps, create some of the best slow-cooked venison ever or simply pick up a great kitchen prep tip, wild game chef Scott Leysath can definitely give you a hand.
How? Leysath has some insights on preparation, tenderizing, field dressing, tougher or ignored cuts of venison, herbs and marinades, and more. Be sure to check out this episode of Deer Talk Now, our weekly webcast about deer hunting, with this super info from one of the top wild game chefs in the country!
When deer season rolls around, be sure to give this recipe a try. It was submitted by Lowell Nudd for our popular “We Kill It We Grill It” cookbook.
Italian Sausage Burgers
10 pounds venison Italian sausage
2 oz salt
1/2 oz black pepper
1/2 oz red pepper
1 1/2 oz fennel seed
Grind venison once through medium plate. Mix salt, black pepper, red pepper and fennel seed. Add to venison and mix all ingredients by hand. Make softball-sized balls (about 1 pound) and put into freezer bags. Each bag makes four patties. Cook on a grill, careful to not overcook them. Serve on hamburger buns or as steaks. These will melt in your mouth!
Scott Leysath’s new “Better Venison Cookbook” is filled with great recipes, photographs, tips and insights from his years of hunting and cooking. Leysath takes what you have from the field and helps you turn it into fantastic meals! Check it out here now!