Steps: Half-fill a large saucepan with water. Pierce the sausage casings three to four times with a toothpick to prevent it from bursting while cooking. Place the sausages in the water gently, then adjust the heat so the water stays at a gentle simmer. Let the sausages simmer for around six to ten minutes. Method 2 Pan-Frying Deer Sausage Heat a skillet to a medium temperature. Add 1 fl oz (30 ml) of olive oil to the pan. Add the sausage links. Flip the sausages every few minutes. Add sliced onions after 10 minutes (optional). Cook the sausages for 10 to 15 more minutes. Grilling Smoked Sausages - Cook over medium indirect heat flipping occassionally until just heated through. About 10 minutes. Raw Sausages - Cook over medium indirect heat flipping occassionally until cooked through. About 15 minutes. Smoked Sausage - Steam about 5 - 8 minutes. Raw Sausage - Steam about 10 - 12 minutes. Stuff prepared sausage into 3-inch diameter fibrous casings. Smoke at 140 F for 1 hour, then at 160 F for one hour and then 180 F until internal temperature reaches 152 F (insert a food thermometer in the thickest part of the sausage to check internal temperature). Bring a saucepan of water to the boil. Place the uncooked sausages in the water, ensuring there is enough water to completely cover the sausages. Reduce to a gentle simmer. Cover and simmer for about 10 minutes.
A more accurate way to know when your sausages are cooked is when your kitchen thermometer (when inserted into the sausage) shows an internal temperature of 160 degrees F. 5. Once the sausages are cooked, drain it. You have the choice to either grill, fry, or broil the links quickly, until the casings have browned.
Keep frying the Venison hot dog pieces for another minute or two, until they're cooked just the way you like them. Remember that Venison hot dogs are pre-cooked, so you can cook them to any texture you like without worrying about whether they're still raw in the middle.
Method 2 Cooking Venison Steaks Grill the steak or cook it in a skillet. Bring the steak up to room temperature before cooking. Season both sides of the steak with salt and pepper. Sear both sides. Bard the meat with butter. Cook the steak to rare-medium. Rest the steak for 5-7 minutes.
For humans, undercooked or raw pork and pork products, such as pork sausage, has been the meat most commonly responsible for transmitting the Trichinella parasites. It is a food-borne infection and not contagious from one human to another unless infected human muscle is eaten.
How to Skillet-Cook Deer Sausage & Onions Heat a skillet over medium heat for 10 to 15 seconds. Add 1/8 cup of olive oil and the deer sausage. Cook the sausages for 10 minutes and then add one peeled, halved and sliced onion for every two sausages. Stir the onions so that they don't stick, and drizzle more olive oil over them if they aren't completely coated.
Stovetop Spray a skillet with cooking spray. Add sausage. Cook over medium-high heat until browned, about 5 minutes, turning links often. Reduce heat to medium-low. Carefully add ½ cup water to skillet. Cover and simmer for 12 minutes or until sausage internal temperature reaches 160°F.
Preheat the pan for one minute over high heat. Cut the heat to medium. Lay the elk sausages down in the pan. Fry the elk sausages for five minutes.
To determine whether it's done, you can measure the internal temperature with a meat thermometer. Sausages should reach 155–165°F (68–74°C). Alternatively, boiling them before cooking in a pan or on a grill can ensure that they're thoroughly cooked and remain moist.
Don't overcook it. The number one mistake people make when preparing venison is that they overcook it, rendering the meat rubbery and gamey. Tender cuts of venison should be served rare or medium rare unless you are braising it or mixing it with pork to add more fat.
Prior to cooking, soak your venison steaks overnight in buttermilk. This will help pull the blood out of the meat and remove some of that gamy taste. You can make buttermilk simply by adding vinegar to regular milk from the carton.
Or preheat the oven to 375 degrees. Place the sausages in a skillet and add 1/8 inch water. Bring the water to a boil and place the skillet in the oven. Bake 15 to 20 minutes, turning occasionally, until the sausages are done.
“Wild game meat, including venison, bear meat, and wild fowl may contain a variety of bacteria and parasites that can cause illness in humans if the meat is not properly cooked, ” cautioned State Health Officer Karen McKeown. “Even healthy-looking animals can carry germs that can make you sick. ”
Tender cuts of venison should be prepared using quick cooking methods to a rare or medium-rare level of doneness(internal temperature of 130° to 140° F). If it is prepared past medium-rare too much moisture will be cooked out causing the meat to become dry and tough.