Best 3 Venison Salami Recipes

Venison salami is a delicious and versatile cured meat that can be enjoyed in a variety of ways. Made from venison, a lean and flavorful red meat, venison salami is a great source of protein and iron. It is also relatively low in fat and calories, making it a healthier alternative to other types of salami. Venison salami can be used in sandwiches, on charcuterie boards, or as a snack. It can also be cooked in a variety of dishes, such as pasta sauces, soups, and stews. With its unique flavor and texture, venison salami is sure to please even the most discerning palate.

Let's cook with our recipes!

VENISON SALAMI

Venison Salami image

This is my grandmother's recipe for homemade salami, you can use ground beef also if you don't have any venison around. It's worth the effort to make it.

Provided by Amy Miller

Categories Meat and Poultry Recipes Game Meats Venison

Time P2DT6h45m

Yield 40

Number Of Ingredients 10

Ingredients

5 pounds ground venison
2 ½ tablespoons sugar-based curing mixture (such as Morton® Quick Cure®)
2 tablespoons white sugar
3 tablespoons cracked peppercorns
4 teaspoons mustard seed
2 teaspoons ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons hickory-flavored liquid smoke
1 ½ teaspoons salt

Steps:

Place ground venison in a large plastic bowl or bucket. Add the curing mixture, sugar, peppercorns, mustard seed, ground pepper, garlic powder, onion powder, liquid smoke, and salt. Mix well, then cover tightly and refrigerate for 24 hours.
On the second day, mix thoroughly, kneading as you would bread for 2 to 3 minutes. Re-cover and refrigerate for another 24 hours.
On the third day, mix and knead the mixture again for another 2 to 3 minutes. Refrigerate for 1 hour.
Preheat oven to 250 degrees F (120 degrees C).
Shape mixture into 2 or 3 round logs, about 4-inches in diameter. Place on a lightly oiled baking tray and bake in preheated oven for five hours, turning halfway through, until the internal temperature reaches 160 degrees F (70 degrees C). Cool and then refrigerate overnight before slicing and serving.

Nutrition Facts : Calories 76.5 calories, Carbohydrate 1.3 g, Cholesterol 48.2 mg, Fat 1.7 g, Fiber 0.2 g, Protein 13.2 g, SaturatedFat 0.6 g, Sodium 552.5 mg, Sugar 0.7 g

VENISON SALAMI

Venison Salami image

Make and share this Venison Salami recipe from Food.com.

Provided by Aroostook

Categories Deer

Time 4h15m

Yield 4 rolls, 20 serving(s)

Number Of Ingredients 5

Ingredients

5 lbs ground deer meat
5 tablespoons Morton Tender Quick salt
2 1/2 teaspoons coarse black pepper
2 1/2 teaspoons garlic salt
2 1/2 teaspoons mustard seeds

Steps:

Mix well.
Cover with plastic wrap pushed down on meat mixture.
Refrigerate 4 days mixing well at least once a day.
On 4th day form mixture into long rolls, place on baking sheet.
Cook 225 F for 4 hours.
Wrap in plastic wrap and store in the refrigerator.

EASY VENISON SALAMI

Easy Venison Salami image

This is a very good venison salami. I found the recipe on freevenisonrecipes.com. They have many recipes that look good

Provided by Ann McCue

Categories Other Side Dishes

Number Of Ingredients 12

Ingredients

3 lb ground venison
1 lb ground pork (we use pork butt roasts when we grind to add to our venison hamburger)
4 Tbsp mortons tender curing salt
2 tsp onion powder
2 tsp minced garlic (dry)
2 tsp minced onion (dry)
2 tsp peppercorns, coarsely ground
2 tsp paparika
2 tsp yellow mustard seed
2 c water
heavy duty aluminum foil
large cookie or baking sheet

Steps:

1. Combine all ingredents in a large bowl and mix well. Then cover and place in the refrigerator for 24 hours
2. Remove from the refrige and knead like you would bread dough for 4 or 5 minutes. Cover and return to the fridge for another 24 hours
3. remove from fridge and once again knead the meat mixture for 4 or 5 minutes. return to fridge to chill for 30 minutes
4. preheat oven to 250 degrees. Divide into 4 equal parts and shape into logs approximatly 4 inches in diameter
5. place each log in the center of a piece of tin foil enough to wrap around the log and crimp at each end.
6. Place the wrapped loaves on a foil-covered large cookie sheet. Bake in the pre-heated oven for 3 hours, turn the logs over and bake for another 3 hours. or until meat thermometer gives a internal temp of 162 degrees
7. Remove from the oven, unwrap the salami logs and place on paper towels to drain and absorb any excess grease. Once drained place logs in the fefrigerator to chill overnight. ENJOY

Tips:

Choose high-quality venison: Use venison from a healthy, wild deer for the best flavor and texture.
Trim the venison properly: Remove all visible fat and silver skin from the venison before grinding.
Grind the venison coarsely: This will help to create a more rustic, traditional salami.
Use a variety of spices: Experiment with different spices and seasonings to create a salami with your desired flavor profile.
Cure the salami properly: The curing process is essential for developing the salami's flavor and texture. Be sure to follow the recipe's instructions carefully.
Age the salami for at least 4 weeks: Aging will further develop the salami's flavor and texture. The longer you age it, the more intense the flavor will be.

Conclusion:

Making venison salami at home is a rewarding experience that can result in a delicious, unique cured meat. By following these tips, you can ensure that your salami turns out perfectly. So get creative and experiment with different flavors and spices to create your own signature venison salami.

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