LANDJAEGER Venison Sausage

Yields 12 lbs.

9 lb. venison trimmings, fat removed - grind medium coarse
1 lb. smoked bacon - grind medium coarse
1 oz. Fennel Seed - combine with all below and wisk together
4 Tablespoons Dry Parsley
1 oz. Granulated Garlic
2 oz. Sugar
1 oz. Salt
1/8 oz. White Pepper
1/2 oz. Sage
1 oz. Cajun Seasonings
4 oz. Rice Flour or Soy Flour plus 2 Cups Water (Optional - binding agent)

Procedure – Trim all your meat on a solid cutting board. Using a large meat grinder, grind the meat and bacon into a mixing bowl alternating until all is ground. add all above to mixer with paddle for 1 minute ( or mix by hand with rubber gloves). Fry some up and taste it, adjust seasonings if necessary! Place in labeled bags, aprox. 1 lb. per bag and press flat. This helps to get more in the freezer and also quickly defrosts. This recipe is great for stuffed peppers, tomato meat sauce for pasta, meatballs, or in a non stick frying pan with eggs.

http://www.chefdepot.net/venisonpotroast.htm