Featured Recipe

Venison Sausage

Every hunting season brings fresh elk and deer meat into our kitchen.  Then the real work begins; grinding, cutting and packing pound after pound of fresh, organic meat.
Over the years, I have played around with spices until I achieved just the right mix for our tastes.
These recipes work great for ground turkey as well!!!


Venison Breakfast Sausage

(based on the Turkey sausage recipe from Nourishing Traditions)
10 Pounds of Meat (best if it’s 8 pounds venison, 2 pounds beef or pork fat).
2 ½ teaspoons each:
5 teaspoons each:
5 Tablespoons Sea Salt

Mix all ingredients together and freeze in appropriate portions for your family.  It will taste and keep best if you shape it into a log, then slice off rounds when it comes time to cook….something happens to the flavor when you take it out and mash it into other shapes.  I like to put my logs in plastic bread sacks to better protect the flavor in the freezer.  Then I wrap them in freezer paper.

***  Our local natural food store sells nitrate free bacon ends in 20# boxes.  I often use this as the fat portion in my mixes.

Spicy Italian Venison Sausage

10 Pounds Ground Venison
2 Pounds Beef or Pork Fat
3-4 Tablespoon garlic minced
4 1/2 Tablespoons Sea salt
7 Tablespoons fennel seeds
4 teaspoons cayenne pepper
3-4 Tablespoons red pepper flakes
7 Tablespoons black pepper
Same mixing instructions.

Morning Maple Venison Sausage

15 pounds ground venison (I suggest adding at least 10% fat)
2 Tablespoons thyme
1 Tablespoon marjoram
5 Tablespoons sea salt
6 Tablespoons sage
3 Tablespoons black pepper
1 ½ cup maple syrup (grade b is best)
1-3 Tablespoons maple extract (depending on your taste)

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