Venison Mince in Sauce

serves 4 to 6

1 kilogram minced elk meat or other venison

Blend thoroughly with a fork.

Form into a rectangular block about 5cm by 10cm and slice into 1cm-thick rectangles.

1/2 small onion, minced

Salt and pepper to taste

This is a recipe for traditional Venison patties or sausages. The sharp sauce blends well with the strong venison game meat and is an ideal recipe in order to use up any left over meat.
Venison Sausages

1lb cooked venison (minced)
1 small onion (finely chopped)
1/2 pint white sauce
1 tablespoon Scottish Mustard (Or French if unavailable)
1 teaspoon white sugar
Dash Worcestershire sauce
Salt & Pepper - Seasoning
1 teaspoon horseradish sauce(optional)

Preheat oven to 375F. Mix the minced venison and onion, then season well. Form the mixture into round patties (about 1-1& 1/2 inches) or alternatively roll them into link sausage shapes(round tubes).

Fry the patties gently in butter until they are brown on both sides (or all over if tubes) and transfer to a small casserole dish. Prepare the white sauce (if not premixed) and stir in the mustard, sugar and worcestershire sauce. The teaspoon of horseradish is optional as this may give the dish too much of a "bite". Pour the mixture over the sausages and bake for 30-35 minutes.

This dish should serve 4 people and traditionally would be served with a potato dish of your choice.

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

Whilst these recipes may be freely used they may NOT be reproduced in any format (for example -electronic or paper based) without the website owners PRIOR agreement.