Category : Poultry
Author : 8
Hits : 2112
Date : 18/06/2002
5 lbs. venison, coarse ground1 lb. beef suet1 tbsp. monosodium glutamate1 tsp. cayenne pepper3 tbsp. salt1 tsp. ground red pepper2 tbsp. fresh ground black pepperRed wine (optional)1 tbsp. ground sage
Grind suet through finest plate on grinder and mix with coarse ground venison. Spread on a clean surface and sprinkle evenly with seasonings, mix thoroughly and re-grind through a medium grinder. Test hotness by cooking a small sample. Add a bit more ground red pepper if too mild; add more meat if too hot. Wine may be used to moisten the mixture if it is to be stuffed in casings. Keeps well about 6 months in freezer.
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