Took two Venison hams and a wild pig ham, de-boned them and then ran the meat through my food processor...
Last night I seasoned a portion of the meat with garlic and Tony Chachere's seasoning... made them into chopped steaks and served them with a side of veggies.. (sorry, these got devoured, so no pics)
I didn't want to freeze the rest of the meat since it had already been frozen once, so I took some sage and spices and made about 3 pounds of breakfast sausage out of it..
My 10yr old daughter took half of the remaining meat and mixed it with spices and Italian bread crumbs and baked a large batch of meat balls that we are having as subs tonight....
I took the other half of the meat, mixed it with spices and oats, and baked a rather large meatloaf....
