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kweber · Posted: Tue Nov 30, 2010 8:14 pm Post subject: tis the season...

did up some deer/pork sausage today...
fresh sausage tastes soooo good. Very Happy

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ltorna1 · Full Grown Flour Bluffian Joined: 17 Apr 2009 Posts: 3240

Hey kweber, got a recipe or any tips. Never cooked deer before but a friend gave us a huge hunk of meat and its taking up space in my freezer. I was thinking that a safe bet would be to make venison chili or sausage from it.
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kweber · Posted: Thu Dec 02, 2010 12:29 pm Post subject:

if it's the backstrap(top loin/ the area where good steaks and pork chops are, I like to dredge in seasoned flour and pan fry in hog lard... make gravy with pan drippings and crumbles leftover from frying. dont over-fry just till the red juice clears. good stuff.
cuts from the hind quarter can be done in this way, too but not as tender. shoulder meat makes good chili and also used for sausage meat.
if you dont have a grinder and still want deer chili, cut/cube meat to 1/2 inch size(some work involved here, but worth it) and get the Wick Fowler chili mix package ( easiest method, cuz everythings pre-measured) but substitute a beer in place of part of the water. you'll like it. in fact I dont use any water to make deer chili, only beer as a liquid. you'll need a pan of corn bread to go with the chili. Very Happy

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kweber · Posted: Thu Dec 02, 2010 12:32 pm Post subject:

oh, and if you use the cube meat method for chili, slow cook longer til meat is tender.
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ltorna1 · Full Grown Flour Bluffian Joined: 17 Apr 2009 Posts: 3240

sounds great, thanks for the tips. I'll let you know how it turns out.
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SurfinSapo · Posted: Fri Dec 17, 2010 2:20 pm Post subject:

Bring some to Corpus so we can test it out...... Very Happy

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kweber · Posted: Sat Dec 18, 2010 5:28 am Post subject:

I really prefer to make deer chili from scratch (grinding different types dried chiles, toasting and grinding comino seeds, fresh onion and garlic, etc) but the chili kits aint bad and are really easy to use.
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kweber · Posted: Sat Dec 18, 2010 5:32 am Post subject:

http://www.texascooking.com/
Torpedo showed me this site a few years ago... lotsa info...
dig around and there's a page or two on texas style chili.
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Chef Lefty · Posted: Sun Dec 19, 2010 11:58 am Post subject:

So my neighbor brings me a big package of ground Nalgi and all I have to do in return is give him some of the chili I make out of it. Anyone ever cook chili using Nalgi?
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kweber · Posted: Sun Dec 19, 2010 7:46 pm Post subject:

same as venison... never had nilgai, but I hear it's on par or above whitetail... IF it was taken care of properly.
I'll bet it makes for some GOOD chili, sausage , chicken fried backstrap or any other recipie calling for venison or lean beef.
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Stoner150 · Posted: Sun Dec 19, 2010 8:57 pm Post subject: Nalgi

This meat is several cuts above venison. A good friend of mine and I ground a bunch of nalgi meat(what we did not steak out) early this year and it is superb for anything you use beef for, only better, And kweber is on the button with Wick Fowlers chili mix.

The nalgi steaks are outta this world.
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Stoner150 · Posted: Sun Dec 19, 2010 9:08 pm Post subject: Nilgai

For all those interested , the correct spelling is Nilgai, and it is better than venison and as good as wild pork!
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Jeff

Chef Lefty · Posted: Tue Dec 21, 2010 5:51 am Post subject: Re: Nilgai

kweber · Posted: Sat Dec 25, 2010 11:03 pm Post subject:

Ah cahnt wate tu run douwn tu Souf Texsus an eet sum nailgay cheelay. Wink

all fun aside... I'd like to have some nilgai, wild hog shoulder and some brisket fat or beef tallow to make some sausage. fresh ground corriander, smashed garlic, molcajete ground black pepper , fresh sage and somma thet Jewish salt. mix it all up ina hog gut and put under some smokey mesquite.
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