Path: utzoo!utgpu!news-server.csri.toronto.edu!cs.utexas.edu!asuvax!ncar!news.miami.edu!mthvax!recipes
From: AN700018@brownvm.brown.edu (Marilyn Fetterman)
Newsgroups: rec.food.recipes
Subject: MEAT: Cabin Fever Venison Sausage
Summary: original subject was MEAT:  Cabin Fever Venison Sausage
Keywords: recipe meat
Message-ID: <1991Feb28.235600.25193@mthvax.cs.miami.edu>
Date: 25 Feb 91 21:28:49 GMT
Followup-To: rec.food.cooking
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Lines: 22
Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)

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.)