Fennel and anise seeds give this venison stick recipe a unique flavor. The licorice-like taste of the spices makes for some great tasting deer sticks.
This venison recipe is a great weekend cooking project. Combine the ingredients Friday evening and refrigerate overnight to cure. On Saturday, form the sticks and dry them in the oven or dehydrator...you'll be eating deer sticks that afternoon.
Here's the recipe...
Venison Snack Stick Recipe
2 pounds of ground venison
1 pound of ground pork
1 tablespoon canning salt
1 teaspoon Morton® Tender Quick® Curing Mix
1 1/2 teaspoons liquid smoke
1 1/2 teaspoons ground black pepper
1 teaspoon mustard seeds
1 teaspoon fennel seed, coarsly ground
3/4 teaspoon anise seed, coarsly ground
1/2 teaspoon garlic powder
In a glass, plastic or stainless steel bowl, combine the venison and pork. Combine the dry ingredients, then add that mixture to the venison and pork, mixing thoroughly. Cover the bowl and refrigerate overnight. This gives time for the Tender Quick® to cure the meat.
Form the meat and dry in a dehydrator for six to eight hours, or in a 175 degree Fahrenheit oven for four to six hours. Allow the venison snack sticks to cool and then start munching!
The snacks made with this venison stick recipe should be stored in an airtight container. Keep them in the refrigerator if you plan to have them for more than a couple of days.
If you'd like to try some more venison snack stick recipes...
...visit one of the following pages. You'll find many interesting recipes.