Venison Boudin

I'm trying a new processor than last year after they completely screwed me. Decided to order some of the venison boudin, anybody ever tried it/made it before?

Not yet, I am going to make it for the first time this season though. Love boudin.

This place produces pork boudin and I've had it and it was awesome. Asked how it compared and they said equal or better and that it was one of their best selling items.....I've got 40 lbs of it coming so hope it is as good as the pork only stuff

LOL, reckon you'll find out!

Love me some boudin. I bet that will be good stuff

Yeppers, or I will just give it away to unsuspecting co-workers if I don't like it.

Laissez les bons temps rouler!

I make it every other year. Mine comes out a little dryer than what store bought pork is. Still perfecting the fat content without the being too creamy.

I know Smokey Denmark is Austin makes it

That is where I went.

Let me know what you think. I am going to be taking a couple deer there in the future. I know the sausage and boudin they sale is damn good.

My processor makes it. When I went to pick my deer up last year he had just made a batch and let me try it. Needless to say, the first thing I asked for this year was boudin (After the backstrap/loins of course).

The venison boudin I had made at the processor last year was dang good.

What are they charging if you drop off boned out meat?

I have it made every year, my wife and boy's love it. I have it made at Theis Sausage Co. In Normangee, TX
They make absolutely great Boudin!!

Very good business and people

We eat a PILE of venison boudain every year in our house. Wife loves it. I use and strongly endorse Zummo's in Beaumont for venison boudain as well as general deer processing. (They do hogs too.) Since that isn't exactly in the center of the state, they now have a drop off/pick up location in Houston as well. I can't say enough good things about Mr. Stewart; how he runs his business; or the quality of service he provides. I am just that impressed with the entire operation.

http://zummo.com/deer-processing/

How do you guys serve it? Cathy brought me some from New Orleans last Christmas. I never think to thaw it out. I think I'll try it with my chili tonight.

No price difference boned or deboned so I left it bone in. But it is 3.96 lb.



People will call me crazy but the stuff my processor makes for retail I eat like a link of sausage. I throw it on the smoker for 2 hours or so and it turns out great. Not so good boudin I've had in the past I grill, then serve on a cracker w/ hot sauce. That or take it apart and deep fry it and make boudin balls. They are amazing!

Place the intact links on the grill, and serve whole. OR, as my wife likes to do, place the intact links into a rice steamer, then serve whole. Usually not more than 20 minutes by either method. I get mine already smoked.

How did you like Smokey Denmark? Thinking of taking a doe there pretty soon, as they aren't far away.

They are awesome, got some of my wild pig back from them today. Deer is almost ready but I have had their products before and they are a top notch operation. Also, their prices are pretty consistent with most processors around town. Also, and this may sound weird, but their facility just has that "clean" feel to it.

Thanks, good to know

Alright, finally got to try some boudin. Best I, and everyone at camp have ever had. Highly recommend. Put it on the smoker for 1.5 hrs, came out great.