Podcasts about venison sausage

Let's get those Hunters fed and full with an easy slow cooker recipe of venison sausage, ramps, and peppers. Time to pull out the venison stock and your ramp stash from Spring. Special Love to the Michigan Hunters. Be safe out there. --- Support this podcast: https://podcasters.spotify.com/pod/show/detroit-conjure-llc-festi/support

Keep the cheese a comin'!

This is a new-old episode. Previously unheard footage of Kevin and I in the kitchen talking about whitetail venison while we cut up the front end of my whitetail buck. Then, a few weeks later, in early December, we're in the kitchen out at the farm putting together whitetail breakfast sausage. These are some good discussions about both dry aging, braising, and cutting up your whitetail venison as well as sausage ideas. Perhaps a few thoughts on these subjects that you hadn't considered...because we hadn't either! We get into the details about salt and fat ratios for the perfect sausage as well as flavours and storage ideas. I love this episode because Kevin and I are riffing off of one another while we are making sausage. There is some creative energy going on that I appreciate. I know that there are a few tidbits of information in here that you'll build from when prepping your own whitetail venison products this fall.  Let us know what you think! Kevin is over at IG @fromthewildca and www.fromthewild.caQueens On A RollThis podcast was created to educate & inspire people about the ably different...Listen on: Apple Podcasts SpotifySupport the show

This is a new-old episode. Previously unheard footage of Kevin and I in the kitchen talking about whitetail venison while we cut up the front end of my whitetail buck. Then, a few weeks later, in early December, we're in the kitchen out at the farm putting together whitetail breakfast sausage. These are some good discussions about both dry aging, braising, and cutting up your whitetail venison as well as sausage ideas. Perhaps a few thoughts on these subjects that you hadn't considered...because we hadn't either! We get into the details about salt and fat ratios for the perfect sausage as well as flavours and storage ideas. I love this episode because Kevin and I are riffing off of one another while we are making sausage. There is some creative energy going on that I appreciate. I know that there are a few tidbits of information in here that you'll build from when prepping your own whitetail venison products this fall.  Let us know what you think! Kevin is over at IG @fromthewildca and www.fromthewild.caIntelligent Investing with Glenn LeestThis podcast covers all topics related to Investing with Glenn LeestListen on: Apple Podcasts SpotifySupport the show

Jon Steigerwaldt, Great Lakes and Upper Midwest forest conservation director for the Ruffed Grouse Society reports on West Nile virus monitoring results in grouse and invites listeners to attend Grouse Camp in Eagle River, Wisconsin, Sept. 23-25. (ruffedgrousesociety.org) Eric Printz, director of development for Florence County, Wisconsin, invites listeners to hunt grouse, deer and turkeys or enjoy a fall color hike in Florence County. (exploreflorencecounty.com) Brian Tucker, national sales director for Hi Mountain Seasoning, offers advice and easy recipes for making wild game sausage at home. (himtnjerky.com) In the Madison Outdoors Report, pro angler Duffy Kopf reports on his recent muskie trip to northern Wisconsin and local fishing action on the Madison chain. (pappastradingpost.com) Giveaway this week is a Summer Sausage Variety Kit from Hi Mountain Seasoning. To enter, call 414-297-7554 or email dsoradio@gmail.com. Leave your name and number and mention the sausage kit giveaway.

On this edition of the Weekly Experience, we had a lovely visit to www.tandooritreats.com with Cllr Sarah Jane Croke, and have a poppadom challenge and find out more from Jenny about the Railway Lamb Curry. We go ‘Down Your Way' for the second instalment of our visit to Farnham and pop into the www.standrewsfarnham.org and find out more on the church, and meet the butcher Richard from www.smallboneandsons.co.uk who's been there for a while, Bev buys some Lamb Shanks and some Venison and Red Currant Sausages which we test taste on the show. Plus you can find out more from James on the lovely work they do at www.canineassistedlearning.com in Crowthorne, we have a chat and play the new release from www.victoriabeebee.com the single is called ‘Here I Go' available on Apple, Google and Spotify The usual chat, and laughs plus the features on the Weekly Experience with Roger, Bev and Jack Give us a listen and take part by emailing your what's on, your unsung heroes and interesting stories to include ‘Roger@smjmediagroup.uk'

Going out deer hunting? An old school tip on keeping your meat cold when you grind it, mixing, seasonings, casings... we cover it all with Kevin from Prime Cut Meats. Foodie Friday is brought to you by Prime Cut Meats on South University Drive in Fargo.  See omnystudio.com/listener for privacy information.

On this episode, we spoke to again to Chef Flora Deacon about Venison. For more information on venison, recipes, and how to prepare Flora's sausage recipe, head to our website.

Making venison summer sausage Using the new electric smoker Things we learned along the way Mixing the ingredients Smoking process Taste test on the show! Take a look at our live stream video we posted on facebook to see the whole process https://www.facebook.com/michael.adams.92102/videos/10210581481487702/?hc_ref=PAGES_TIMELINE Fourth Arrow Archery Wynd Scent Grenade Wind checker Scent dispersal device Traditional Bow Hunters Expo The biggest traditional bow expo Long bows, recurves, wood arrows etc.... Dan visited the event Backcountry Hunters and Anglers booth, explaining what they are all about Meet and great for the Backcountry Hunters and Anglers at a local pub after the expo. Hunting Time Expo in Michigan Dan made a road trip to the west side of the state to visit the expo Dan bought a deer feeder from Outpost Feeders Portable feeder to be more portable in the deep woods Talking about our 400th show next week and what it took to get here

Making venison summer sausage Using the new electric smoker Things we learned along the way Mixing the ingredients Smoking process Taste test on the show! Take a look at our live stream video we posted on facebook to see the whole process https://www.facebook.com/michael.adams.92102/videos/10210581481487702/?hc_ref=PAGES_TIMELINE Fourth Arrow Archery Wynd Scent Grenade Wind checker Scent dispersal device Traditional Bow Hunters Expo The biggest traditional bow expo Long bows, recurves, wood arrows etc.... Dan visited the event Backcountry Hunters and Anglers booth, explaining what they are all about Meet and great for the Backcountry Hunters and Anglers at a local pub after the expo. Hunting Time Expo in Michigan Dan made a road trip to the west side of the state to visit the expo Dan bought a deer feeder from Outpost Feeders Portable feeder to be more portable in the deep woods Talking about our 400th show next week and what it took to get here  

Ingredients: 2 packages House-Autry Buttermilk Cheese Biscuit Mix 1 cup milk 3/4 cup shredded cheddar cheese 1/3 cup butter, melted 12 Venison sausage patties, cooked

Ingredients: 1 pound ground venison 1 cup onion, chopped ¼ cup green bell pepper, chopped ½ cup plus 2 tbsp. House-Autry Cocktail Sauce 1 egg, beaten 1 cup oatmeal ½ tsp. salt ¼ tsp. pepper 1 loaf French bread, sliced thickly into 8 slices Mustard-yellow, honey or Dijon Butter

Ingredients: 8 ounces rotini pasta 1 cup House-Autry Honey Mustard Sauce 1 cup milk 4 ounces Swiss cheese ½ cup ham, cubed ¼ teaspoon salt 1 green onion, chopped 1 tablespoon diced pimentos 1.5 pounds small shrimp, peeled and deveined ½ cup Southern Baked Chicken Bake 1 ½ tablespoon butter, melted

Ingredients: 2 packages House-Autry Buttermilk Cheese Biscuit Mix 1 cup milk 3/4 cup shredded cheddar cheese 1/3 cup butter, melted 12 Venison sausage patties, cooked

Ingredients: 1 box House-Autry Southern Baked Pork 4 -5 mackerel fillets or a hearty fish 1 loaf French bread 2 ounces House Autry honey mustard 8 ounces deli ham 8 thin dill pickle slices 8 ounces thinly sliced Swiss cheese Olive oil nonstick cooking spray

Ingredients: 1 pound ground venison 1 cup onion, chopped ¼ cup green bell pepper, chopped ½ cup plus 2 tbsp. House-Autry Cocktail Sauce 1 egg, beaten 1 cup oatmeal ½ tsp. salt ¼ tsp. pepper 1 loaf French bread, sliced thickly into 8 slices Mustard-yellow, honey or Dijon Butter

Ingredients: 8 ounces rotini pasta 1 cup House-Autry Honey Mustard Sauce 1 cup milk 4 ounces Swiss cheese ½ cup ham, cubed ¼ teaspoon salt 1 green onion, chopped 1 tablespoon diced pimentos 1.5 pounds small shrimp, peeled and deveined ½ cup Southern Baked Chicken Bake 1 ½ tablespoon butter, melted

Ingredients: 1 box House-Autry Southern Baked Pork 4 -5 mackerel fillets or a hearty fish 1 loaf French bread 2 ounces House Autry honey mustard 8 ounces deli ham 8 thin dill pickle slices 8 ounces thinly sliced Swiss cheese Olive oil nonstick cooking spray