Rosemary Sage Venison Sausage

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

Tags: Venison, Non Gamey, Pork Sausage, Recipe, Venison Sausage, Meg with Modern Roots,

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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