Venison Sausage II

Source: The New Texas Wild Game Cook Book

Classifications: Venison

Qty Measure Ingredient


Instructions: Mix one-half ground venison with one-quarter beef brisket and one-quarter ground fresh pork ham.

Put into two-pound packages and smoke for two weeks.

This may be seasoned after thawing.

The meat can be used as hamburger or any other groundmeat purpose.

It avoids rancid fat and will keep a long time.



Background: Recipe by: Elgin Burrer, Austin, TX. (of Fredrickburg-German ancestry)

Copyright 1985

Serves: 0

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