It's what's for dinner

Old Time Hunter's Venison Sausage Patties
from The Complete Venison Cookbook by Harold W. Webster, Jr.

2 Tbsp. salt
2 tsp. black pepper
3/4 tsp. mace
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 tsp. ground allspice
1/2 tsp. garlic powder
4 lbs. boneless venison, cut in 1-1/2" cubes
4 lbs. boneless pork butt or shoulder, cut in 1-1/2" cubes

Combine seasonings, sprinkle over meat in large bowl, and toss until well coated. Grind with a fine disc and shape into patties or stuff into sheep casings. Freeze in meal-size portions. [Notes: Double all seasonings for more intense flavor. Add bacon to meat mix if desired. Grind mixture twice for more consistent texture.]

Antonio and I made this sausage this afternoon, using the venison scraps left over from the deer he shot and butchered last weekend. It came out good. We also made a hot Italian sausage that also came out wonderful. We had to use purchased pork for both (it adds moisture and fat to the sausage, since venison is so lean), but in a few weeks we'll be using home-grown. Now that I've gotten past the "oh, it's so gory" stage (and realized we won't have to buy any meat all winter), I realize how much better it is to eat meat that I know is clean, healthy, and humanely raised. Venison in particular is much leaner than beef yet has as much or more protein per ounce, and of course it doesn't have all the hormones and pesticides and other chemicals that pervade today's commercial beef supply. And it actually isn't gamey if it's shot "quietly" (not chased and hunted down), properly field dressed and butchered, and well wrapped for freezing.

In case you were wondering.