Ways to use venison scraps in cooking after processing?

Utilizing Venison Scraps in Liquid Dishes

Venison scraps can be used to make hearty stews or soups that are perfect for cold winter nights. To make a basic venison stew, start by browning the scraps in a pot over medium-high heat, then add in your choice of vegetables - such as carrots, potatoes, and onions - and a liquid such as beef broth or wine. Next, add in any additional flavorings you like, such as garlic or thyme, and let the stew simmer for at least an hour to allow the flavors to meld together. Aim for a minimum of 2 pounds of venison scraps per 4 cups of liquid to ensure a rich and flavorful broth.

Drying and Grinding Venison Scraps

Venison scraps can also be dried or ground for use in sauces and spice racks. To dry venison scraps, start by preheating your oven to its lowest temperature setting - typically around 150°F - and lining a baking sheet with parchment paper. Next, spread the venison scraps out in a single layer and dry for 3-4 hours, or until they are completely dry and crumbly. To grind the dried venison, simply place it in a food processor or spice grinder and process until it reaches your desired consistency. You can then use this ground venison in sauces, soups, or as a seasoning for other dishes.

Preserving Venison Scraps in Smoked Products

Venison scraps can also be used to make a variety of smoked products, such as jerky or sausage. To make venison jerky, start by slicing the scraps into thin strips and marinating them in a mixture of soy sauce, brown sugar, and spices for at least 30 minutes. Next, preheat your smoker to 150°F and smoke the jerky for 3-4 hours, or until it reaches your desired level of dryness and flavor. For sausage, mix the venison scraps with your choice of seasonings and stuff them into casings, then smoke or grill until cooked through.