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Thread: Maple Venison ?

  1. #1
    Join Date
    Feb 2011
    Location
    Steubenville,Ohio
    Posts
    363

    Default Maple Venison ?

    We get sausage at a local meat market, small place where they're in the back room cutting while you're in the front room in the freezer. They make sausage with a Maple flavoring and it's pretty good, so I thought why not? I always put sausage in when I'm grinding venison for some good fat, and it always helps flavor and moister cooking. I had a quart of dark, dark syrup we weren't going to eat, so I added about 1/4 cup of the dark cooking syrup into about 3 pounds of ground venison and mixed it in real good, then packaged it for freezing. Haven't tried it yet, probably going to wait for grillin season, which may be when I'm boiling in a few weeks. Anybody ever try maple venison burger?.
    SevenCreeksSap
    2010- 5 taps -Fish Fryer
    2011 - 2013 - building up
    2014 - 192 Taps on gravity, 2x8 flat pans on homemade evap.
    A wife who doesnt shop and lets me buy Maple stuff

  2. #2
    Join Date
    Mar 2005
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    Albion PA
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    3,073

    Default

    Never tried it let us know. But the story goes that is how this whole making maple syrup thing started, with the Indians you know?
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    Chris
    Casbohm Maple and Honey
    600 taps
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  3. #3
    Join Date
    Mar 2011
    Location
    Greenwich Ny
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    420

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    I have often thought of buying a injecting needle and injecting link sausage with syrup. Never tried Maple Venison burger but cook a ton of venison steaks , backstrap etc. in syrup. We just tried the same with rabbit and was very good as well as with bear. Then again what isn't good with syrup?

  4. #4
    Join Date
    Mar 2010
    Location
    claremont NH
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    82

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    I use one pint to 25lbs of venison sausage. Real nice maple flavor i would recommend it.
    John
    950 on vac
    500 on gravity
    2x6 leader maxflue oil fired evaporator
    Lapierre 600 R/O
    And adding as much as the wife will allow
    (which is not much this year)

  5. #5
    Join Date
    Apr 2013
    Location
    nothern Vermont
    Posts
    110

    Default

    throw a piece of venison steak in your boiling syrup and cook it that way! **** good! probably not a great idea if you're boiling for commercial sales however.....
    Awfully thankful for an understanding wife!

    “The only place success comes before work is in the dictionary.”
    - Vincent “Vince” Lombardi

    Good luck in 2015!

  6. #6
    Join Date
    Oct 2012
    Location
    Halifax, VT.
    Posts
    353

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    I've been making maple venison breakfast sausage for years. Its my own recipe and I dont mind saying that its pretty awesome. Anyone who's ever had it agrees. I will post it if anyone wants to try it.
    Sean

    2013-1st year...94 taps,18 gallons syrup. 12x24 sugarhouse, home built evap. Gast 2065 pump with bender
    releaser.
    2014-30x36 sugarhouse, 2.5x10 "Jutras" evaporator, 1200+ taps on vacuum, sap brothers RO. 2 sihi 2 stage pumps, 440 gallons syrup

    2015- 1000gph memtek RO, 3500+ - Taps,

  7. #7
    Join Date
    Feb 2013
    Location
    Mass
    Posts
    26

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    When I'm actually able to get a deer. Which hasn't been good here since the big tornado and ice storm. I mix maple bacon into my burger. Making for a very good flavor

  8. #8
    Join Date
    Oct 2012
    Location
    Halifax, VT.
    Posts
    353

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    I wasn't going to admit it but I used to make my sausage with maple bacon. Now that I'm making syrup I changed the recipe to include concentrated syrup.
    Sean

    2013-1st year...94 taps,18 gallons syrup. 12x24 sugarhouse, home built evap. Gast 2065 pump with bender
    releaser.
    2014-30x36 sugarhouse, 2.5x10 "Jutras" evaporator, 1200+ taps on vacuum, sap brothers RO. 2 sihi 2 stage pumps, 440 gallons syrup

    2015- 1000gph memtek RO, 3500+ - Taps,

  9. #9
    Join Date
    Mar 2013
    Location
    Brantingham NY
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    16

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    I would take that recipe

  10. #10
    Join Date
    Oct 2012
    Location
    Halifax, VT.
    Posts
    353

    Default

    Here it is.-5 lbs.venison-2 lbs. bacon-3 tbls. rubbed sage(I've used regular)-1 tbls.red pepper-2 tbls. black pepper-2 tbls. kosher salt-1 tbls. nutmeg -1 and1/3 cups maple syrup.(I boil it down some so the sausage is'nt too soft) Grind the venison and bacon together in a hamburg grinder. Mix it together well adding the syrup. While making sausage keep every thing as cool as possible. Cold is best. The flavor will stand out much better. After grinding the meat chill it before adding ingredients. Mix other ingredients together in a little water(1/4 cup) and blend into the meat. Knead by hand for a while to blend it all together real well. Thats it. I make rolls about 2 to 2.5" and about 10" wide and roll it up in cellophane for the freezer. The only other thing is to make sure the ingredients are measured accurately. A little too much of anything can ruin it. Try a sample and add small amounts if you want to change it.
    Last edited by madmapler; 01-31-2014 at 02:27 PM.
    Sean

    2013-1st year...94 taps,18 gallons syrup. 12x24 sugarhouse, home built evap. Gast 2065 pump with bender
    releaser.
    2014-30x36 sugarhouse, 2.5x10 "Jutras" evaporator, 1200+ taps on vacuum, sap brothers RO. 2 sihi 2 stage pumps, 440 gallons syrup

    2015- 1000gph memtek RO, 3500+ - Taps,

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