Venison Recipes: Easy Breakfast Venison Sausage
How to Make Venison Sausage
I’ve been involved with deer hunting in the past, and I’ve come up with a good number of venison recipes. My ex was always coming home with a buck or doe, and I had to come up with different ways to prepare and cook the venison. I’ve cooked loads of venison roasts, venison hams, and venison burgers, but what I’m sharing with you today is a delicious venison sausage recipe. This deer sausage is great for breakfast, but it’s also great for lunch or dinner. I leave the sausage in bulk form, but you could also stuff it into casings if you prefer. Like many foods I make, this venison sausage is a little spicy, but the spices aren’t overwhelming. At least, they’re not to me. If you think the venison will have too much heat for you and your family, cut down on the amount of spices in the sausage seasoning.
Sausage seasoning for venison recipes should be similar to the sausage seasoning used with pork sausage – if you want to achieve a similar taste. Common sausage seasoning for pork sausage includes salt, cayenne, black pepper, sage, white pepper, paprika, garlic powder, onion powder, and crushed red pepper flakes. Of course, there are lots of other herbs and spices you might want to try, depending on your individual taste.
Venison sausage seasoning you might want to try include minced garlic, diced jalapeno peppers, beer, brown sugar, chopped onion, maple flavoring, nutmeg, marjoram, snipped chives, ground cloves, ground ginger, hot sauce, apple cider vinegar, Worcestershire sauce, mace, seasoned salt, fennel seed, wine, chopped bacon, cumin, thyme, rosemary, chipotle powder, celery seed, celery salt, or parsley.
Use your choices of venison sausage seasoning sparingly at first, until you get an idea of how the finished product tastes. Some people prefer using more seasoning for deer meat from an older animal, in order to disguise some of the gaminess. With venison from a young deer, however, using a lot of sausage seasoning might completely overwhelm your deer sausage recipe. Also, since this is a venison breakfast sausage recipe, you probably don't want it to be too hot and spicy.
With sausage making for venison, you need to take into account how lean deer meat is. In light of this fact, you’ll need to add some fat in your sausage making recipes for venison. I like to use a little pork fat, along with some pork flesh in this venison recipe. The pork you use in the deer sausage making process should be fresh pork – not cured pork. I’ve found that meat from a pork shoulder works well here. Trim the fat cap from the pork butt and use it to satisfy the pork fat requirement in the recipe. You also need to know that the pork fat will grind better if it’s cold and firm, making your deer sausage recipes have a better texture.
Makers of deer sausage have different ideas about how much pork and pork fat should be used in their sausage. I suggest you use sort of a “middle of the road” amount for your first attempt at making deer sausage, and make just a small amount. After that, you can adjust the amount of pork and fat you add the next time you make the sausage.
How to Make Venison Sausage
You can use practically any muscle tissue from the deer meat for sausage making recipes. Carefully remove any fascia, fat, and gristle you might find. Venison fat can have a funky taste and a waxy consistency, depending on what the deer has been eating, its age, and its sex. With that in mind, it’s best to remove as much fat as possible for your deer sausage recipes. Remember, you’ll be replacing the deer fat with a fat that’s more palatable, from the pork you’ll be adding.
Holle’s Breakfast Venison Sausage
What you’ll need:
2 pounds venison, cut into small cubes
1 pound semi-lean pork, cut into cubes
½ - 1 pound pork fat (depending on how lean you want your deer sausage to be)
1/4 cup ice water
1 tablespoon rubbed sage
2 teaspoons black pepper
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon cayenne
½ teaspoon garlic powder
1 teaspoon Liquid Smoke
Directions: Combine cubed venison and cubed pork in a large bowl and place in fridge to chill. Cut pork fat into small pieces and leave in freezer until close to the freezing point. You want the fat to be firm.
Grind the venison, the pork, and the pork fat into a large bowl. Combine ice water with spices and Liquid Smoke and add to ground meat. Using your hands, mix all the ingredients together, making sure the spices are equally distributed. The venison sausage is now ready for you to fry and eat!
If you want to make neat little patties, roll the deer sausage up into a long roll, wrap in foil or food wrap, and freeze until very firm. Slice the sausage roll and place each slice on a small sheet of waxed paper. You can stack the slices in a freezer bag and take out what you need for a meal. The waxed paper will keep the individual venison sausage patties from sticking together. Obviously, this method takes more time and trouble at processing time, but you’ll find that it pays off in convenience later. You might want to double or triple this venison sausage recipe.