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I made up some of these yesterday , very tastey, sorry no photos.



Moroccan Venison Sausage


Version 1
3 pounds ground Venison
1 pound beef fat
1 tsp. salt
1 1/2 tsp. curry powder
1 1/2 tsp. coarsely ground black pepper
1/2 tsp. cinnamon
1/2 tsp. dried thyme
1/2 tsp. currants
1/2 cup pomegranate juice
1 tsp. minced garlic
1/3 cup milk powder

mix together all ingredients, stuff into casings, and twist
into 5-inch lengths.

Version 2

3 lbs. Venison
1 lb Beef fat
1 cup chopped parsley
1 cup minced onion
1 tsp. marjoram
1 tsp. oregano
1 tsp. cayenne
1 tsp. fresh ground pepper
1 tsp. salt
1/4 tsp. cumin
3/4 tsp. coriander
1/3 cup milk powder

Grind meat and fat using fine blade. Add parsley and onion and mix well. Add remaining ingredients mix well and stuff into sheep casings


Venison Merguez

4 lbs. Ground Venison
1 lb. Beef fat
4-rounded Tbs. smoked sweet paprika
1 tsp. ground black pepper
2 tsp. fennel seeds ground
2 Tbs. cumin seeds ground
1.5 tsp. ground cinnamon
4 tsp. fine sea salt
67g fresh coriander chopped
10 garlic cloves peeled and crushed
4 Tbs. harrisa

Grind meat through fine plate and stuff into sheep casings.

Hey Big Guy,

Those sound great! Did you happen to get out and get any deer this year?

BTW I have those bacon hooks up north with me I just have to get some time to drive up and drop them off to you.

Darrin

Yes I wacked a few deer. This week is our Black powder season so I'll try to collect a couple more Then I have to get busy making sausage. I have 11 different batches to make.