Since venison is super lean, the author of this recipe via All Recipes mixes in some extra-fatty pork—just grab the juiciest roast you can find at the store, have it ground up and you’re good to go!

Take a look at this recipe Kokanee Quinn found, and get stocked up:

Ingredients

Original recipe (1X) yields 64 servings

  • 6 pounds ground venison
  • 2 pounds ground pork
  • ¼ cup sugar-based curing mixture (such as Morton® Tender Quick®)
  • ¼ cup packed brown sugar
  • 3 tablespoons dried sage
  • 1 tablespoon crushed red pepper flakes
  • 1 tablespoon fresh-ground black pepper

Directions

  1. Gather all ingredients.Dotdash Meredith Food Studios
  2. Place venison and pork in a very large bowl or plastic tub; sprinkle with curing mixture, sugar, sage, red pepper flakes, and black pepper. Mix well until evenly combined.Dotdash Meredith Food Meredith Food Studios
  3. Divide into 1-pound portions and freeze.
Topics
Deer Recipes Kokanee Quinn Recipes