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
- Gather all ingredients.Dotdash Meredith Food Studios
- 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
- Divide into 1-pound portions and freeze.
