Venison Bacon Sausage
- 3-4 lbs. Venison
- 2.5 lbs Bacon Ends and Pieces
- 3 tbsp. Italian Seasoning
- 2 tbsp. garlic powder
- 2 tbsp. salt
- 1 tbsp. pepper
- 2 tsp. cayenne pepper
- ½ tsp ground bay leaf
- Grind together deer meat and bacon, alternating what you put through the grinder so that it comes out fairly well mixed.
- When the meat is all ground, add all the herbs and spices.
- Mix well to combine.
- Form a patty and fry in a pan to test for seasoning.
- If everything tastes the way you like it, your sausage is ready.
- We like to package it in 1 lb packages and freeze most of it for later.
Note: One deer made enough sausage to use 3, 2.5 pound packages of the bacon ends and pieces. Of course this will vary with the size of the deer.
Calories: 4566 Fat: 200g Saturated fat: 69g Unsaturated fat: 107g Carbohydrates: 26g Sugar: 1g Sodium: 23966mg Fiber: 5g Protein: 625g Cholesterol: 2195mg
Recipe by Green Eggs & Goats at https://greeneggsandgoats.com/2013/12/venison-bacon-sausage/
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