Wild Game Recipes - Deer Recipes

Hot Venison Sausage

• 5 lbs. venison, coarse ground
• 1 lb. beef suet
• 1 tbsp. monosodium glutamate
• 1 tsp. cayenne pepper
• 3 tbsp. salt
• 1 tsp. ground red pepper
• 2 tbsp. fresh ground black pepper
• Red wine (optional)
• 1 tbsp. ground sage

Grind suet through finest plate on grinder and mix with coarse ground venison. Spread on a clean surface and sprinkle evenly with seasonings, mix thoroughly and re-grind through a medium grinder. Test hotness by cooking a small sample. Add a bit more ground red pepper if too mild; add more meat if too hot. Wine may be used to moisten the mixture if it is to be stuffed in casings. Keeps well about 6 months in freezer.