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In this recipe you can omit the steak and make the quantity up with more venison / fat.

4lb boned veinson (shoulder or haunch)
2lb rump steak
1.5lb of beef fat
8oz can of Anchovy fillets
4 teaspoons of juniper berries crushed
1 clove of garlic crushed
1 tablespoon of ground ginger
1.5 tablespoons of salt
1 Tbsp (got tired) of dried sage
1 Tsp ground mace
1 Tsp crushed black pepper
3/4 pt red wine
1/4 pt rum
12oz cox's apples unpeeled and grated
some oil.

Mince together all meat, fat and anchovy fillets. mix in all remaining ingredients - try a little of the mix fried in the oil firstly and then adjust seasoning if required. When that is done, stuff your skins, put the pan back on the heat and fry some of the little wonders. Eat whilst finishing off the bottle of red wine, or rum if it's been a bad day!

Cheers WW

WW

Sounds good to me... especially the last bit..

Regards, Paul Kribs

welsh wizzard, the recipe sounds very nice but I am somewhat amazed with the beef fat. It is the first time I hear about it in a venison sausage recipe. I always use pork fat from the back, because it keeps the sausage moist and holds the taste. Also pork fat is taste neutral. Beef fat on the other hand has quite a strong taste of its own and I wonder if this not rivals the taste of the venison.
But then again it might be that the beef and venison commpliment each other, perhaps you can tell me your experience with beef fat.

Regards
Othmar

Hi Othmar.

After having made quite a lot of venision sausages using beef, pork and lamb fat, for my taste beef fat is the most complimentary. If you are using steak in the recipe, as has been suggusted in this one, then it is just more of the same. I find that the people who, shall we say, benifit from my efforts do tend to like if not love beef and as the Venision is quite a strong sausage anyway the beef fat gives it even more of a boost - which as I say my friends really do like.

The only problem I get with beef fat is sourcing it!

Cheers WW.

Thank you welsh wizard, for your answer, which has confirmed what I suspected. That beef fat with its own strong flavour gives the venison a "kick". More power to you if the folks around you like it that way.
Most people around here want the not so strong taste and thus we have to "tame" the flavour a bit, the same goes for mutton too.
You are right, beef fat is not so readely available. Try a slaughterhouse where they kill beef and have them put some away for you.

Regards
Othmar

Question:

Beef fat from what part of the steer is best for this?

Thanks,

David

Epicurohn wrote:Question:

Beef fat from what part of the steer is best for this?

Thanks,

David

I would use the "flame" or "flomen" fat. This is a huge fat padding around the kidneys and some of the purest fat without any gristle and other bits. It also is cheap because, between us, we cut it out and trow it in the trash and then have to pay to have it taken away.
That is the reason why I suggested to get it in the slaughterhouse and not by the butcher.

Regards
Othmar