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Hello List, Can anybody offer any advice? I am looking to use a whole Roe deer carcass to make sausages. I am thinking of using either Francos Mexican mix or the breadcrumb mix.

1. What Venison to Pork ratio to use
2. should I use rusk
3. Should I use Prague #1
4. how much water should I add

A Roe should yield 20-25lb of good quality meat. Any ideas for this quantity?

Many thanks for your time in advance!

Hello Deer Man

You sound expensive to me !

Only 20 lb of meat from a Roe deer, have you got that right?

Fatman

First of all Deer Man welcome to the forum

Myself and others have already posted some information on venison sausages etc. check out these links and if you have any more specific questions then get back to us.

http://forum.sausagemaking.org/viewtopic.php?t=343
http://forum.sausagemaking.org/viewtopic.php?t=342

I hope that you find this information of some use

Kind regards

Parson Snows

Hi Fat man And Parsons, 20-25lb is approximate lean trimmed meat only. Your links did not say weather or not they used prague #1. Is it advisable?

What is your suggested ratio for a good venison sausage? I have not made sausges for at least 18 years!, would I be better using artificial casings for ease?

Venison is not a problem, I always have a small supply, it makes excellent beefburgers!!

Changing the subject slightly, will the stuffing tubes sold by Franco fit my commercial mincer? It is a crypto? The plates are approx 68mm in diameter.

Excellent site and forum!!

Deer Man

I am not up to answering any queries at the moment, please accept my apologies! ( personal stuff )

You can contact Parsons via his P.M. who will I'm sure will address your query.

Regards

Fatman

This recipe below can be used with Deer,I hope you enjoy this fresh sausage as much as we LOVE them!

I tried this recipe with moose,with elk,with deer&with beef and it turns out GREAT with which ever meat I tried!Our favorite was with the moose though.....Yum!I have stuffed them,but we much prefer them un-stuffed!We just make patties outta them.

VENISON SAUSAGE

4 lbs. Venison, coarse ground
1 lb. Bacon, fine ground
8 cloves Garlic, pressed
2 Tbsp Sugar
1 Tbsp Salt
1 Tbsp Sage
2 Tbsp Black pepper
1 1/2 tsp Mustard seeds
1 tsp Allspice, ground
1 tsp Coriander, ground
1 tsp Marjoram
1 cup Cold water or Red wine

Mix dry ingredients with the water, add garlic.
Mix well with Venison and bacon. Chill overnight.
Stuff into Dewied hog casings.
Cook, bake or fry.

Thanks to Dewied �Home Pack� Sausage casings.

This is my "mountain sausage", because red deer venison and mutton are both from the mountains where I come from. It should work well with roe deer.

2 parts coarsly minced venison, mutton or lamb
1/2 part coarsly minced pork belly
1/2 part finely minced pork belly(this will help your sausage to keep together and not burst. If your sausage bursts, dont't worry. They very often do)
1 teaspoon salt
1 heaped tablespoon coarsly ground black pepper
2 heaped tablespoons fresh, choped rosmary
3 heaped tablespoons fresh, chopped thyme
15 juniper berries, chrushed
1/2 dl black currant syrup
4 shallot onions, finely chopped
4 cloves of garlic, finely chopped

Cut the meat in cubes. Mince half the pork belly finely. Mix the finely mincrd pork belly with the rest of the meat and the spices(exept the syrup, this goes in later). Mince coarsly. Mix with the syrup. Make sausages. Let the sausages rest in the fridge over the night(or use them at once. They are already lovely). Fry or freeze.

I think 3 kg of meat (mutton and pork)would be right here.

Thank you Erikht and Georgie, I will try these recepies when I get five minutes. Trying to finish the cull and hopefuly have plenty of venison to experiment with!

I made 15 lbs of Ericht's recipe this weekend using roe deer. Only thing I did which wasn't mentioned in the recipe was that I fried off my onion and garlic in some oil prior to adding it to the mix.

All I can say is WOW! Thanks so much Eric for posting this recipe. Certainly using roe they are absolutely fantatsic. I expect to come into a Fallow soon and will try with that as well.

Best wishes

Toby

Where does one get black currant syrup?

And where can us city-bound mortals get venison?

aris wrote:Where does one get black currant syrup?

Ribena! Although if I'm honest I actually used cassis

aris wrote:And where can us city-bound mortals get venison?

Waitrose sell it although you'll find your sausages are a bit pricey if you have to buy it like that! Interestingly I was given two carcasses (still whole) with the legs (haunches) and most of the saddle removed. I had a happy couple of hours butchering the remains! It is incredible how little fat these animals carry. As a percentage of body mass I'd say the fat would be far less than 1% there really was almost none at all. Wish I could say the same about myself

Sirop de Cassis

2 liters black currants
1 bottle 0f red wine
1 liter sugar pr liter juice

Put the cleaned black currants in a bowl and crush them. Pour the wine on, cover the bowl, and let it stand cool for 4 days. Pour the mixture in a musslin bag, and squize to get it all out. Mesure, put in a pot with sugar, and let it come to the boil. Remove the scum. Let it cool. After a few days, fill it on small bottles, and ceep it cool. You can give it a heat-treatment in the bottles. It should then keep for a few years.

Or alternatively nip down to your local off licence or supermarket and buy a bottle

Ericht, if you really do make your own hats off to you. I'll have to give it a try. Don't know why I haven't done so in the past, I guess it just never occurred to me and there always seem to be excess blackcurrents around at the end of the season

Aris,if you know a deer manager you could probably buy it at dealers prices, if not through a game dealer. If you buy it in the skin (whole eviserated with head and feet off) it will be much cheaper.
I do have a fair bit in my freezer at the moment, I don't know how I would get it to you?