AN700018@brownvm.brown.edu (Marilyn Fetterman) (02/26/91)
I found this recipe in a book I just received called "Wild Game and Country Cooking" by Timothy Manion. The person who submitted the recipe for the book is Scott Darrohn from Rivertown, Wyoming. It doesn't look like a hot sausage, so I would increase the cayenne and/or add red pepper flakes. CABIN FEVER VENISON SAUSAGE 4 lbs. venison scrap meat from neck, backbone, shank or breast 1 lb. beef fat 2 teaspoons salt 1 teaspoon black pepper 1/2 teaspoon cayenne 2 teaspoons ground sage 1/2 teaspoon ground allspice Put venison and beef fat through meat grinder. Mix in seasonings and put through meat grinder again. With hands, shape meat into 4-ounce patties. The sausage can be prepared any way you like it, or freeze for later use. For best results, freeze patties two to a package. (note: I think I would prefer stuffing this mixture in pork casings.)