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What you need:
5 lb ground deer
2lb ground beef fat
2 /12 tsp mustard seed
2 1/2 tsp ground pepper corn
1 1/2 tsp garlic salt
2 tsp. liquid Hickory
Mix well in glass or old crock bowl
Refrigerate 36 hours or so.
Plop on clean work area make into square,cut in equal parts. Using plastic wrap place a log and roll into shape. Keep on cookie sheet in frig for three days. Unwrap on fourth day, place on cooling wire rack over baking pan.
Bake at 325 for 1 1/2 hour cool, rewrap in foil, store in freezer I like more mustard seed, so I add more.
From: Jeannie Green
Note: One mistake that I made… I chose not to add the beef fat because I thought our ground venison had enough in it. I was wrong and our logs came out tough and dry… I hope the ones in the freezer will turn out better. Usually I have to drain our venison when I cook it so I was sure it had enough fat in it. If you try this recipe make sure you add the beef fat and let me know how it turns out.
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