How to Make Venison Sausage

How to Make Venison Sausage


Hunting in our house has become a family ordeal. With five kids, homeschooling, working with farmers, landowners, food banks and running NoHungryPeople.org, food definitely takes up a lot of our time.


The fact that all we eat in our home is 100 percent wild, healthy, lean, hunter-harvested venison is a definite perk for all the hard work.


So when Dad comes home from a hunt with fresh meat in the back of the truck, all the kids jump into action.

The first question is always the same: "Daddy, are we having sausage tonight?"

We use this exact recipe at our landowner meetings, farmers market cooking demonstrations, farm to fork dinners and all of our educational workshops at the North Carolina cooperative extension offices for Backyard Bow Pro.


There's no fat, no pork and no lack of great flavor in this super healthy venison sausage recipe. This is by far my favorite recipe; it has won me many cook-offs and landed me hundreds of acres of prime hunting land.


If you butcher your own deer, save every scrap piece of meat you cut off and place it in a Ziploc bag to use later. People might say I am crazy, but for an excellent sausage you need excellent meat. That's why I like to add at least one back strap to the mix. Make sure to cut out as much fat and sinew as you can to make sure it will have a great flavor and texture.

Notice that this recipe has zero fat in it. Maybe it's just me, but I have a hard time adding fat to one of the leanest and healthiest red meats you can put in your body.

With this recipe, I leave out the fat, which is the liquid/moisture content for the sausage. Instead, I replace the fat with the same liquid/moisture using vegetables instead. That way you keep the super healthy aspect of eating venison, and it tastes incredible.

Instructions

(Instructions Continued)

2. Cut and then grind all the venison, using the medium plate.

Instructions

(Instructions Continued)

4. Now mix the powdered milk and water together to form a paste and add this to the mixture and mix very well. If you have a stand mixer, use it with the paddle attachment.

5. Soak you sausage casings in water for at least 30 minutes before stuffing them. I like to run water through each strand of casing to get all the salt out of them.

6. Now the real fun begins, and you can make the decision to either put the sausage in casings or leave in bulk form. We do both to use in different recipes.

For Links

Push one strand of casings up onto the stuffing pipe attachment on your grinder and start pushing the the sausage through to stuff the casing. Take your time and fill the casings almost all the way but careful not to tear it.

Instructions

(Instructions Continued)

3. Mix all the other ingredients together except for the powdered milk and iced water, including the cooled down vegetables mix, into the ground venison.

Venison Sausage Recipe

Ingredients:

3 pounds of trimmed venison cut in cubes, almost frozen

1 pound of ground mixed vegetables (see instructions below)

1 cup non-fat dry milk powder-mixed with 2 ounces cold water 3 tablespoons kosher salt

2 tbls fine ground black pepper

1 tbls ground white pepper

2 tbls Fennel seed, ground

1 tsp Star Anise, ground

3 tbls Paprika

Venison Sausage Recipe

(Ingredients Continued)

2 tsp cayenne pepper

3 tbls marjoram

2 tbls ground bay leaves

2 tbls dijon mustard

1 tbls mustard powder

6 tbls fresh minced garlic

1 tbls garlic powder, 1 tbls onion powder, 1 tsp ground ginger

1 package Hog Sausage Casings

Grinder

Drying

Once all the casings are stuffed, leave the sausages out to dry for at least one hour. If you can hang them in your refrigerator overnight then do so.

Now, either smoke them in a smoker or freeze them raw. When you do cook the sausages, cook in butter and onions for about 25 minutes on the stove or cook on the grill like you would your favorite smoked sausage.

For Patties

For Patties, just bag up and freeze in 1- to 2-pound packages.

I always use a Food Saver vacuum machine to freeze any proteins and especially wild game. I use this as a ground meat option for meat sauce or make large patties for a sausage Po-boy on French Bread.

Instructions for Ground Vegetables:

Start with 3-4 onions, red and green bell peppers, green onions, one head of celery, fresh parsley, fresh basil, and two bulbs fresh fennel. Mix all these and grind/puree' to equal 1 pound.

Run these vegetables through the grinder first (including the garlic) and then cook the mixture for 15 minutes on medium. If your venison is already ground, use a food processor to finely chop this vegetable mixture and then cook on medium for 15 minutes.

Instructions

1. Follow the instructions for ground vegetables above, then transfer to a bowl and place in the refrigerator to cool all the way down to below 40 degrees.

Chef Derek St.Romain is the Chef at the Duke Diet and Fitness Center and is the regional coordinator for Backyard Bow Pro, a non-profit organization helping fight hunger. When he is not creating incredible, healthy food in his kitchen during the day, Chef Derek is working hand in hand with local farmers, hunters and food banks to feed people with hunter harvested venison. Chef Derek is originally from New Orleans, La., and because of Hurricane Katrina he now resides in Burlington, N.C. Chef Derek considers himself a Cajun, husband, father and true conservationist who loves anything and everything hunting and food related.

Recommended for You

Improve the nutritional benefits that your land offers local deer. Land Management

No Matter the Season, Deer Orchard Work Brings Big Benefits to Whitetails

Lynn Burkhead - June 27, 2019

Improve the nutritional benefits that your land offers local deer.

Good location is just part of the equation. Scouting

The Best Summer Trail Camera Strategy

Tony J. Peterson

Good location is just part of the equation.

Here's how to crack the summer code. Early Season

3 Types of Late-Summer Bucks & How to Hunt Them

Garrett Tucker

Here's how to crack the summer code.

See More Recommendations

Popular Videos

Food Plots and Dogs

Food Plots and Dogs

On this edition of "Deer Dog," Jeremy Moore discusses how to connect food plots to deer and your deer dog.

North American Whitetail - South of the Border

North American Whitetail - South of the Border

Dr. James Kroll and Pat Hogan head south of the border in pursuit of whitetails in old Mexico.

September Black Hills Whitetail Hunt

September Black Hills Whitetail Hunt

Gordon Whittington is hunting Eastern Wyoming with his crossbow where he encounters a fast moving situation.

See more Popular Videos

Trending Stories

After weeks of speculation, the official 60-day entry score for Luke Brewster's epic Illinois non-typical bow-killed whitetail was announced today in the OSG booth at the 2019 ATA Show in Louisville. According to North American Whitetail editor Gordon Whittington and associate editor Haynes Shelton, the Brewster buck is the largest buck ever taken by a hunter anywhere in North America! Trophy Bucks

BREAKING NEWS: Brewster's 320-5/8-Inch Non-Typical Buck Pending World Record Announced

Lynn Burkhead - January 10, 2019

After weeks of speculation, the official 60-day entry score for Luke Brewster's epic Illinois...

Good location is just part of the equation. Scouting

The Best Summer Trail Camera Strategy

Tony J. Peterson

Good location is just part of the equation.

Understanding what deer eat and how they adjust their diets to meet changing nutritional requirements will not only increase your chances of harvesting a good buck, but also your enjoyment of whitetail hunting. Land Management

What Do Deer Eat?

Dr. James C. Kroll

Understanding what deer eat and how they adjust their diets to meet changing nutritional...

See More Stories

More Venison Recipes

Skip the take out and sweep your partner off their feet with one of these mouthwatering venison recipes Venison Recipes

6 Easy Venison Recipes for Date Night

Eric Conn

Skip the take out and sweep your partner off their feet with one of these mouthwatering...

This delicious, easy-to-grill venison kabob recipe will make your mouth water just at the thought of it. Venison Recipes

Venison Kabobs Recipe

Eric Conn

This delicious, easy-to-grill venison kabob recipe will make your mouth water just at the...

Anyone that has prepared venison neck before will tell you the best way is to smoke the meat and then cook it in wine. Venison Recipes

Cajun Smoked Venison Neck Recipe

Chef Derek St. Romain

Anyone that has prepared venison neck before will tell you the best way is to smoke the meat...

See More Venison Recipes

GET THE MAGAZINE Subscribe & Save

Temporary Price Reduction

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

GET THE NEWSLETTER Join the List and Never Miss a Thing.