I have a love-hate relationship with deer season,
but our family relies on the meat Dustin harvests this time of year.
Over the course of our entire marriage, I can count on one hand
the number of times I’ve purchased meat from the grocery store.
Our freezer is stocked with wild turkey, venison, fish, and chickens that we raise ourselves.
It’s about as natural as you can get, hence the love part of this relationship.
The downside to this beautiful arrangement is that
the man of the house can be pretty scarce this time of year.
I understand why, but that doesn’t mean I always love it.
This has been a pretty fruitful year thus far.
He has managed to harvest four decent sized deer,
and we have been hard at work processing and preserving them for winter.
I’ve always wanted to make my own sausage,
and since I still haven’t convinced Dustin that we need our own hogs (yet!),
deer sausage it is.
I researched a few recipes and spice mixes,
but in the end, we pretty much winged it
I’m not very good at following recipes.
I add an extra little dash of this, a sprinkle of that, and hope for the best.
Homemade Venison Sausage
–10 pounds ground venison
–2 pounds of pork fat (because venison is so lean)
I called my local butcher and he gave me a wonderful deal on bulk pork fat because I seemed to be the only one buying it. Score!
In a huge bowl or plastic tub, combine all ingredients and mix well. There’s no clean way to do this, just get your hands in there and squish out your frustrations!
We vacuum sealed some of our sausage in one pound bags and pattied out the rest. I froze the patties on a baking sheet, then added them to a freezer bag so they would be easy to pull out in the morning and fry up.
Have you ever tried or made venison sausage?
Share your recipes in the comments section below!