I have had a lot of folks recommend Denmark Sausage Co. for having your wild game processed. One of their biggest fans is my friend JLG who posts over at the AZSJ Forum.

From the Denmark Sausage site:

The Very Best in Wild Game Sausage in ARIZONA is made by Denmark Sausage Co. from your boneless Elk, Deer,
Antelope, Javelina, Bear, Etc. We make a large selection of fresh, frozen, or smoked sausages.

Here at Denmark Sausage Co. we take pride in making the finest top quality wild game sausage out of your wild game meat. We use only the finest spices and the freshest pork (or beef) in creating a variety of wild game sausage items sure to please the whole family. With more than 32 years experience in making sausage out of your wild game you can be sure that the meat you bring us will be made into your favorite sausage items.

Mmmm.. have a look:

Summer Sausage (Hot or mild) 3lb. Sticks $2.29 lb
Summer Sausage 1 lb. Stick
$2.49 lb
Jalepeño/Cheese Summer 3 lb
$2.99 lb
Slim Jim Sticks (Mild)
$3.69 lb
Pepper Sticks (Hot)
$3.69 lb
Jalepeño/Cheese Links
$2.99 lb
Polish
$2.19 lb
Kielbasa
$2.19 lb
Ring bologna
$2.19 lb
Wieners (Skin On)
$2.69 lb
Bratwurst (Hot or mild)
$1.69 lb
Beer Brats
$1.69 lb
Italian Sausage (Hot or Mild)
$1.69 lb
Chorizo
$1.69 lb
Bulk Breakfast (Hot or Mild)
$1.69 lb
Link Breakfast (Hot or Mild)
$1.89 lb
Jerky-Ground & Formed (Hor or Mild)
$5.95 lb
Burger with Beef or Pork
$ .99 lb
Gound Meat, nothing added
$ .69 lb

I have already decided that this is where I am heading, the next time I fill a tag!

You know, with Christmas coming and all…

KENTUCKY EGGNOG from the WOODSON BEND COOKBOOK

24 Egg Yolks
1 1/2 cups sugar
1 1/2 Jamaican Rum
1 qt Vanilla Ice Cream
2 Bottles (fifths) of 101 Proof Kentucky Bourbon
1 qt heavy cream, Whipped.

Beat sugar into egg yolks until light and well aerated. Stir in rum and let mixture stand one hour until rum flavor has cooked the eggs. Add Bourbon. Just before serving stir in whipped cream and softened ice cream.
Pour into well chilled punch bowl, or keep half in fridge and refill as needed.

Javelina Carnitas
With a Tomatillo Mole

2 lbs. Javelina, cut into 1″ cubes
2 Tbsp Cooking oil
1 medium onion, diced
2 Jalapenos, diced
3 large garlic cloves
2 tsp salt
1/2 teaspoon dried leaf oregano, crushed
1/2 tsp ground cumin
1 tsp garlic salt
2 Tbsp flour
1 Beer
1/2 Cup Orange Juice
Chicken Stock to cover meat

Place meat in a 3-quart pot. Add water to cover, onion, garlic, Jalapeno, salt, oregano and cumin. Bring to a boil, reduce heat. Cover and simmer 2 hours and until meat is tender. Uncover and cook in high heat until water is gone. Add cooking oil. Fry meat until it turn’s light brown. Sprinkle with garlic salt and flour. Fry additional 2 minutes stirring frequently.

Serve with a Tomatillo Mole (recipe below) and a side of steamed white rice, make flour tortilla burritos and top with sour cream if desired.

Tomatillo Mole

2 Lbs cooked Tomatillos (canned works well)
2 Cloves Garlic
1 Medium onion, diced
1 tsp Cumin, ground
1/4 cup Cilantro Chopped
2 Jalapenos, diced
1 tsp salt
2 Cups Chicken Stock
8 corn tortillas

Place onions into a 2-quart saucepot, sauté until translucent, add Tomatillos, garlic, onion, cumin, jalapenos, salt, and chicken stock. Bring to a boil, reduce to a simmer and cook for 10 minutes to combine flavors. Cut tortillas into four pieces and add to Mole. Cook for an additional 5 minutes; blend with a hand blender, or in a food processor.
Enjoy!

Since moving to the southwest, we’ve really started to like this. Usually mixed with potatoes or eggs, and rolled into burritos for breakfast.

Chorizo - A lot of people use their javelina. Deer or elk work too.

1 lb game
1/2 lb pork butt
1/2 lb pork fat
1 bunch (4 to 6 oz) fresh cilantro, chopped, about 1 cup -
1 fresh serrano or jalapeno or other hot pepper, seeded and finely chopped
1/4 cup red wine vinegar - have also used rice wine vinegar, changes the flavor a little
1 tblspn New Mexico or other dried chile powder
1 tblspn sweet Hungarian paprika
2 tspns kosher salt
1 1/2 tspn whole cumin seeds
1 tspn ground cumin
1/2 tspn coarsely ground black pepper
1/2 tspn ground cayenne pepper
1/4 tspn ground coriander

If you want to add more bite leave the seeds in the peppers. Some people keep a bag of all these spices mixed, minus fresh peppers & cilantro, that they use for all my mexican food. Throw in a couple spoonfuls with a lb of burger and you have taco meat, thin slice a roast or chicken breasts and you have fajita’s. Some also use dried jalapeno’s & dried cilantro in their spice baggie.

Shanghai Duck

1 duck
1 cup soy sauce
2 tablespoons Sauterne or Sherry
¼ cup sugar
1 teaspoon ginger
Pinch each of anise, cloves
4 green onions, cut into thirds

Wash ducks; pat dry inside and out. Place breast side down in a small baking pan. Mix remaining ingredients in bowl. Pour over duck. Bake, covered, at 350 degrees for 40 minutes. Turn breast side up. Bake, covered, for 25 minutes. Increase temperature to 400 degrees. Bake, uncovered, for 15 minutes. Remove duck. Skim gravy and remove green onions. Serve with rice.