Venison (Deer) and Pork Sausage2004-10-17
- Course: Main Dishes
Mixing pork meat with venison will help tame the wild gamey flavor.
- 6 1/2 pound lean venison
- 3 1/2 pound ground pork meat
- 4 ounces salt
- 1 ounce black pepper
- 1/2 ounce red cayenne pepper, optional
- 1 large onion
- 1 lemon, juiced
- 1 bunch scallions
On the venison, make sure the fat, ligaments and tissues are all trimmed from the meat. Grind together the venison, pork meat and onion. Do not use to lean a pork meat; fat is needed to keep the sausage moist when cooking.
Season with salt, peppers and lemon juice.
Chop the onion tops and add to the sausage mixture. Put into casings or fry as patties or meatballs.