Venison (Deer) and Pork Sausage

10 pounds servings Prep: 30 m Cook: PT0M Total: 30 m Intermediate
5.0/5 (1)
Venison (Deer) and Pork Sausage
Mixing pork meat with venison will help tame the wild gamey flavor of deer meat. This versatile homemade sausage works beautifully in gumbos, jambalaya, rice and gravy, or as breakfast patties when you add sage.

Ingredients

10 pounds servings
  • 6 1/2 pounds lean venison
  • 3 1/2 pounds 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

Step-by-Step Instructions

  1. On the venison, make sure the fat, ligaments and tissues are all trimmed from the meat. Grind together the venison, pork meat and onion using a meat grinder. Do not use too lean a pork meat; fat is needed to keep the sausage moist when cooking.
  2. Season the ground meat mixture with salt, black pepper, cayenne pepper (if using), and lemon juice. Mix thoroughly to distribute seasonings evenly.
  3. Chop the scallion tops (green onions) and add to the sausage mixture. Mix well. Put into casings using a sausage stuffer, or form into patties or meatballs for frying.

Common Problems and Solutions

Q: Why is my venison sausage too dry?

A: You likely used pork that was too lean. Use ground pork with at least 20-30% fat content, or add extra pork fat to the mixture. The fat is essential for keeping venison sausage moist since deer meat has almost no fat.

Q: Do I have to use casings?

A: No, this sausage works great as loose sausage, patties, or meatballs. Casings are traditional but optional. Many hunters prefer making patties for easier storage and cooking.

Tips and Techniques

When trimming venison, be very thorough removing all fat, silver skin, and connective tissue—deer fat has a waxy texture and strong flavor that doesn’t render well like pork fat. For breakfast sausage, add 1/2 ounce of ground sage (adjust to taste) along with the other seasonings.

Ingredient Substitutions

  • ground pork meat: pork shoulder or Boston butt
  • cayenne pepper: Louisiana hot sauce or omit entirely
  • lemon juice: apple cider vinegar

Equipment Needed

  • meat grinder
  • sausage stuffer (if using casings)
  • large mixing bowl
  • kitchen scale (for accurate seasoning)

Historical Context

Mixing wild game with domestic pork is a time-honored Cajun technique that stretches the deer harvest while improving texture and flavor. Louisiana hunters have been making venison sausage this way for generations, often processing whole deer after successful hunting trips.