I love deer meat sausage! Wild game is one of the primary foundations of soul food. Back in the day the slaves were given the discards of the food, not the prime rib! We had to hunt, trap, kill, clean, dress and cook our own food. I remember when I was a child my dad always went hunting and it was rare for him to return bare-handed. One of my earliest memories of butchering an animal is being taught how to skin, gut and prep a rabbit for the pot! Today, there’s a fast food restaurant on every corner and a grocery store not too far away. For many people this means, no longer is it necessary to hunt your own food. In fact, many hunters today, do so for sport only which I do not agree with. If you’re not going to eat it, don’t kill it. Killing for sport is wasteful and selfish. I happen to live in a state that has loads of wildlife that is permitted for hunting. We have pheasant, wild turkeys and other small game that has permitted seasons for hunting. One of my favorite meats lately is deer meat or venison. You can buy venison in some specialty stores and online but I have friends who hunt, so for the price of a tag (license) if they get an extra one, it’s mine! It’s a real bargain to get about 20 pounds of deer meat for the price of a $6 tag and $55 meat processing fee. Deer meat is super lean so you can eat it on a diet, which I do. I especially like the tenderloin which is what we get when our deer is processed. Deer roast, tenderloin, sweet Italian sausage, hot Italian sausage, pepper sticks (like a Slim Jim) and ground deer are what we get. The sausage and pepper sticks is a little extra but worth it! This year, I started making my own deer sausage and I’m very happy with the results! I thought you may enjoy giving it a try, so I’m including my deer sausage recipe for you. The way I like to use it is to brown the seasoned meat and then to combine it with tomato sauce and spices and make a pasta sauce out of it – simply delicious!!!
TIP: As I said, deer meat is super lean so to make a true deer sausage, you have to add fat. The easiest way I have found to do that is to do a 50-50 mix with one pound of ground deer and one pound of ground pork.