Quick-N-Easy Venison Summer Sausage





2 lbs Ground Venison

2 Tsp Meat Tenderizer 

2 Tsp Salt 

1 Tsp Pepper 

1 Tsp Fennel Seed 

1/2 Tsp Garlic Powder 

1/2 Tsp Onion Powder 

1/4 Tsp Paprika 

1/2 Tsp Liquid Smoke


Mix all dry ingredients together; add to venison; blend well. Add liquid smoke; blend well. Divide Meat into two logs. Wrap with wax paper. Refrigerate  at least 48 hours. On a baking pan with drip rack, bake at 200 degrees for 4 hrs.



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