Franklin County

 September 2008
 

Venison or Game Sausage
Venison is high quality, delicious and nutritious meat. Care should be used in handling venison just as you would any other meat. Most of the flavor in a meat product is in the fat; therefore, in making a breakfast-type sausage using game meat, pork fat is used.

• 25 lbs. lean venison or trimmings

• 25 lbs. fat pork (jowls or fresh bellies)

• (2 cups) 1 lb. salt

• (15 Tbs.) 3 oz. black pepper

• (5 Tbs.) 1 oz. ginger

• (8 Tbs.) 1 oz. rubbed sage

• (5 Tbs.) 1 oz. crushed red pepper (optional)

• (5 Tbs.) 1 oz. ground red pepper (optional)

Cut lean venison and pork into small pieces, add spices and mix. Grind twice through 1/8-inch  or 3/16-inch plate. Sausage may be stuffed, pattied, smoked, or used in bulk form.

Source: http://www.uga.edu/nchfp/how/cure_smoke/venison_sausage.html

Any way that you choose to use the venison, it is important to always keep all work surfaces clean and keep the meat cold until ready to cook.  Refer to the website below, “Field Dressing Your Deer”, for more information.

http://www.dnr.state.oh.us/Portals/9/pdf/pub111.pdf

Return to the main Franklin County page
		University of Missouri Extension Franklin County Site maintained by: Billie Jo Brenner, brennerbj@missouri.edu Last revised: 07/02/08