Wild game is so good that you really don’t want to go wasting any of it. That said, there are some cuts that are just a little bit harder to cook and get a good result with. So what do you do? Well we like to make our own mince and, can we just say, it is absolutely delicious. I don’t think we’d ever go past a good back strap but homemade mince has to come in at a pretty close second.
In this tutorial, you’ll see us first make our mince by cutting kangaroo meat (hunted while doing some crop protection) with pork fat (from our local butcher), and then using that mince to make our own sausages.
Kangaroo sausages
Ingredients:
- 5 kg kangaroo meat
- 1 kg pork fat
- Natural casings
- 3 cloves of garlic
- 25-50g rock salt, or to taste
- Onion flakes
- Rosemary
- Thyme
- 1-2 eggs
- Splash of ice water
Method:
- Grind meat with pork fat spread evenly throughout.
- Place sausage attachment, with casings, onto meat grinder. Note: if natural casings are used, make sure to rinse the casings inside and out in water before placing on sausage attachment. This will remove the saltiness from the brine the casings are stored in.
- In a bench top mixer, combine mince, seasoning and egg.
- Mix until a paste-like consistency is achieved, add splash of water if needed.
- Place meat back into grinder with sausage attachment.
- Pull approx. 3-4 inches of casing off the attachment and tie a knot in the end. This will be the beginning of the first sausage.
- Slowly feed meat into the casings, making sure not to overfill them.
- Leave approx. 4-5 inches of casing once all meat is fed through.
- Twist sausages into desired lengths.
- Tie end off.
See also
8 reasons why deer meat tastes bad
Have you ever wondered why venison tastes bad? Do you find the meat too tough? Is the flavour too gamey? Chances are that you’re making one of these 8 mistakes when processing your venison.
7 tips for better hunt camp cooking
Hunting is an active sport that involves plenty of walking, hill climbing, carrying gear in, and packing meat out. To be successful, hunters need to maintain peak physical fitness and that means eating properly before, during, and after the hunt. But the very nature of the hunting lifestyle also offers unique challenges when it comes to meal preparation, as it often takes place a long way from a fully stocked residential kitchen. In this article, we provide 7 tips for better hunt camp cooking, as well as a few simple recipes you can cook up in the field with ease.
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