deer meat

[bluffman2]

processing deer meat question...
processing deer meat

[SKEETERMAN]

Bluff,

Wish i would have seen this thread sooner. I have never made sausage with venison so i cant comment on adding pork to it but i dont see why you cant do that. Give it a try i dont think it will hurt.

This is the ingredients for a classic sweet italian sausage

- ground pork
- fresh crushed garlic
- salt and pepper
- fresh parsley
- fennel seed
- red pepper flakes
- white wine (bout 1/2 a cup per pound)

mix well by hand and let it marinate a few hours. You can literally add anything to sausage. basil, sundried tomtoes, pesto, parmesan cheese, spinache, roasted peppers etc!! Dont use a lot of the red pepper flakes unless you want Hot italian sausage!!

[bluffman2]

thanks....and yes i found out by adding pork it adds a little"fat" so the meat dont burn right up while cooking!!

[SKEETERMAN]

goood deal

[bluffman2]

and it was darn good.......

[Boomer]

Use a 70/30 ratio. 30% pork is just right for adding fat content. Buy the boxes of bacon ends at the grocery store for your pork.

[Hunter's Haven]

They also add beef fat to vension for hamburger for the same reason. Al my sausage gets pork fat.