Please enjoy some of our favorite recipes. Remember, indoor or outdoor, nothing makes these recipe dishes better than Lodi Sausage Co. & Meat Market products! Drop by to take advantage of our weekly in-store specials, to select from our large selection of fresh meats and cheese, or place your order online.
- 2 pounds venison backstrap (tenderloin), cut into 2 inch chunks
- 1 quart apple cider
- 1 1/2 pounds thick sliced bacon
- 2 (12 ounce) bottles barbecue sauce, your choice
- Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.
- Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.
- Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more!
Prime Rib Roast
- prime rib roast (at least 4 ribs)
- salt and pepper
- 2 cloves garlic, halved
- Horseradish Sauce
- 1 teaspoon hot horseradish
- 1 cup sour cream
- 1 teaspoon red wine vinegar
- 1 pinch salt
- 1 pinch sugar
- Tabasco sauce (optional)
On the roast, rub the garlic, then the salt and pepper and place it, fat side up, in an uncovered pan. Sear in a very hot oven (450-475 degrees) for 30 minutes, reduce heat to 300 degrees, and cook as follows: Rare- 18-20 minutes per pound, Medium- 25 minutes per pound, Well done- 30 minutes per pound. May be served with Horseradish sauce.
- 1 lb of good quality round steaks or sirloin steaks (calculate about 1/3 to 1/4 pound per person)
- 1 cup flour (or more)
- 1/2 cup soy sauce (or more, Lite is good, I find regular soy sauce to be too salty)
- fresh coarse ground black pepper, to taste
Cut up Round Steak or Sirloin Steak into finger-sized pieces (about 1" or so in diameter, but no thinner or the meat will cook too fast), about 1/3 to 1/4 pound per person(To make slicing easier, place the meat in the freezer for about 30 minutes before slicing). Dip the Steak Fingers into the Soy Sauce, then dredge in the flour(You can use a plastic bag for the flour-dipping part). Repeat Step 3, then place all the meat on a plate or platter(At this point, if I want the pieces to turn out especially rare, I put them back into the freezer for a bit before cooking). When you get a plateful of breaded Steak Fingers prepared, quickly place them into a frying pan of heated vegetable oil one at a time. They should really sizzle as soon as you drop them into the oil. As soon as the entire plateful of meat is in the oil, begin turning the pieces. As soon as you have finished turning all the pieces, begin taking them out to drain on a paper towel covered plate. Sprinkle with cracked pepper and serve over hot rice with a salad. NOTE: The entire frying process should only take a few minutes. DO NOT LEAVE THE STOVE OR THEY WILL OVERCOOK. The meat may turn out tough if it is cooked well done.
- 1 lb 80% lean ground beef
- 1 lb ground venison
- 1 egg
- 1 1/2 teaspoons italian seasoning
- 1-2 teaspoon garlic, minced
- 2 tablespoons barbecue sauce (I use Sweet Baby Ray's, but any sauce will work)
- salt & pepper
Mix all ingredients together in a large bowl. Form into 4-6 patties, (depends on how big you want your hamburgers.) Refrigerate for at least an hour so flavors can blend. Heat a large skillet or the B-B-QUE grill to medium high heat. Cook burgers 4-6 minutes per side or until desired doneness is achieved. Can serve on buns with favorite toppings or as a main dish with favorite sides.
Venison Roast Crock-Pot
- 3-4 lbs boneless venison roast
- 1/2 cup vinegar, plus
- 1/3 cup vinegar
- 7 teaspoons salt
- 7 cloves garlic, chopped
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 3 tablespoons brown sugar
- 1 1/2 teaspoons dry mustard
- 3 tablespoons Worcestershire sauce
- 1 (14 ounce) can tomatoes, chopped
Put the roast in a deep bowl. Make a marinade using 1/2 cup of the vinegar, 2 tablespoons of the salt, and 4 cloves of chopped garlic. Pour the marinade over the roast, adding enough water to cover the venison; cover and refrigerate overnight. Remove the venison from the marinade and pat dry. Sprinkle the meat with the remaining teaspoon of salt and dredge with flour. Heat the oil in a heavy skillet and brown the roast on all sides. Transfer the roast to a crock-pot and add the sliced onion. In a bowl, mix the brown sugar, mustard, 3 tablespoons of flour and the Worcestershire to a paste; stir in the tomatoes, the remaining 1/3 cup of vinegar and 3 cloves of chopped garlic; dump this mixture over the roast in the crock-pot. Cook on the low setting for 8-10 hours, until tender.