West Virginia Recipes

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Hickory Smoked Deer Sausage

  • 3 lb. deer meat
  • 2 lb. pork shoulder
  • 5t salt
  • 5t pepper
  • 5T Marjoram
  • 5 cloves of garlic chopped


    • Instructions

    Grind at a medium course, blend together.

    Cover and let stand overnight.

    Put in sausage casings.

    Smoke two to three hours medium to light smoke of hickory, mesquite or apple. (Apple & mesquite are optional) at 150 degrees.

    Package and pan fry when ready to eat.

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     Pan Seared West Virginia Mountain Trout with Country Style Risotto

    Ingredients for the trout

    2 Fresh Trout Fillets 2 Tablespoons Vegetable Oil 3 Tablespoons Butter (for the sauce) 1 Lemon Fresh Chives for Garnish Salt and Pepper to Taste


    Ingredients for the Risotto

  • 2 Tablespoons Vegetable Oil
  • 1 Cup Arborio Rice
  • 1/4 Cup Small Diced Onion
  • 1/2 Cup White Wine
  • 2 Cups Chicken Stock or a Low Sodium Chicken Broth
  • 1/4 Cup Parmesan Cheese
  • 4 Tablespoons Butter
  • Salt and Pepper to Taste
  • 1/4 Diced Tomatoes
  • 1/4 Cup Diced Country Ham


    • Ingredients for the Asparagus

  • 8 Pieces of Asparagus
  • 4 Tablespoons Butter


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    Cabbage, Sausage, and Apple Soup

  • 2 - 3 tablespoon butter or margarine
  • 3 cups prepared coleslaw mix (available in produce section)
  • l med. onion, chopped
  • l teaspoon thyme
  • 5 cups water
  • 5 chicken bouillion cubes
  • l/2 lb. smoked sausage, cut up (I like to use the Hillshire Farm lower fat type)
  • 2 med. unpeeled apples, cored and chopped (about 2 cups)
  • l/4 teaspoon black pepper


    • Instructions

    Melt margarine or butter in Dutch oven or large saucepan over medium heat.

    Add coleslaw mix, onion, and thyme. Cook 5 to 8 minutes until vegetables are crisp tender.

    You may cover with lid a few minutes if you need to and stir occasionally.

    Stir in remaining ingredients and cook partially covered another l5 or 20 minutes until apples are tender and flavors are blended, stir occasionally.

     

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