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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.
Do you have a special recipe to share? Email SusieQ at susieq@womenbowhunters.us
