Venison (Deer) and Pork Sausage

Step 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. Do not use to lean a pork meat; fat is needed to keep the sausage moist when cooking.

Step 2

Season with salt, peppers and lemon juice.

Step 3

Chop the onion tops and add to the sausage mixture. Put into casings or fry as patties or meatballs.