I've been using up the venison from last deer season. Made a batch of andouille (which I love :))
Added a bit of pork to the venison before grinding..
combined my seasonings... this was for 5lbs of meat.
10 cloves chopped garlic
1 1/2 TBS cayenne
3 TBS salt
1 TBS thyme
2 TBS black pepper
added the spices to one cup of beer to make a slurry, mixed with the ground venison and chilled overnight.
I made a braid with part of the venison...it was a gift for a friend.
I sauteed onions, garlic and peppers for the Hoppin' John...
added chicken stock and seasonings.
This is when I usually add a hunk of ham but went with the spicy andouille instead. I had planned on simmering the andouille in beer before grilling but thought the added flavor in the Hoppin' John would be nice.:)
into the BPS drum...
made a batch of jalapeno cornbread. Didn't have much room in the drum so I set the bread on top of the simmering Hoppin' John pot.
worked just fine. :)
After the brats simmered for awhile, I set them on the grate to grill and added rice and beans to the Hoppin' John pot. I didn't have black eyed peas so I used cooked pintos instead. ( they are my favorite :))
The venison andouille...
jalapeno cornbread. ( I ran it under the broiler to brown the top a bit)
jalapeno cornbread, venison andouille and hoppin' john...
It was pretty tasty!
The next day I made a hash with potatoes, onions, garlic and cubed venison andouille...
I liked it a lot! The spicy andouille seasoned the hash just right, I didn't need to add anything else.
I really am behind on cooking but hope to catch up soon. :)