Rosemary Sage Venison Sausage


| 11/10/2014 12:38:00 PM


Modern RootsRosemary complements venison and eases the gamey taste while sage enhances the overall flavor of this sausage. In addition, I use un-rendered lard to create a happy, juicy, flavorful sausage that marries the ingredients nicely.

 

 

rosemary sage venison sausage

Rosemary Sage Venison Sausage



6 pounds venison, cubed and cold (got a roast
     you don't know what to do with?)
2 pounds pork fat (un-rendered lard), cubed
2 tablespoons chopped or crushed sage
2 tablespoons chopped or crushed rosemary
3 tablespoons fresh minced garlic
1/4 teaspoon cayenne pepper (does not give
     heat at this amount, just depth of flavor)
2 tablespoons + 1 teaspoon sea salt
1 tablespoon white pepper
1 cup COLD water

Mignonne Swilling
2/6/2015 4:27:04 AM

Properly dressed venison will not have that "gamey" flavor. Two knives out in the field are a must to prevent that from happening. Because venison is so lean, one has to add some fat to it, but if a person does not want pork, like myself, then potato flakes can be used as a substitute.






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