2 lbs. ground venison
3/4 cup cold beef broth
1 tsp. liquid smoke
3 T. Morton Tender Quick curing salt
2 cloves garlic, pressed or finely minced
2 T. paprika
11/2 tsp. brown sugar
11/2 tsp. mustard seed
1 tsp. fennel seed
1/2 tsp. onion juice
1/2 tsp. ground cayenne pepper, or to taste
1/4 tsp. coarsely ground black pepper


Mix, form, wrap in foil and refrigerate as directed above. Bake at 325°F for 1H hours.
For an attractive appetizer platter, roll the cold salami in chopped parsley, lemon pepper or other seasoned pepper blend, or mustard seeds before slicing. Serve with pumpernickel bread and thinly sliced red onions.

Jan Rose
Forest Lake, MN

From—Hunting Rewards: Members’ Game Recipes