It ain't garlic ice cream, but this venison garlic summer sausage recipe is tasty nonetheless. Loads of fresh, chopped garlic impregnates this delicious sausage with a beautiful aromatic essence. Lovely!
Garlicky Venison Summer Sausage...the Recipe
The boost of fresh garlic in this recipe is nothing to sneeze at. The recipe is only for two pounds of meat, so if it ain't garlicky enough, add a little more next time. Here's whachya need...
2 lbs. ground deer meat
4 teaspoons Morton's Tender Quick
1 tablespoon chopped garlic
1 teaspoon coarse ground black pepper
1 teaspoon mustard seed
1 teaspoon cayenne or ground red pepper
1 teaspoon paprika
1 teaspoon liquid smoke
1/2 cup water
Combine all ingredients well in a non-reactive bowl (glass, plastic or stainless steel). Cover and refrigerate overnight. Form into two inch thick rolls and wrap each in aluminum foil. Punch several small holes through the foil to allow the fat to drain as the garlic summer sausages cook.
Place the sausage on a rack in a baking pan. Bake in a preheated 350F oven for one hour. Remove the pan from the oven, and allow the sausages to drain and cool for one hour. Remove the foil, pat dry with paper towels, and re-wrap in new foil.
Let the sausages cool completely before slicing and serving. Refrigerate for short term storage, or freeze if keeping longer than one month.