A culinary procedure detailing the ingredients and steps required to produce a specific type of seasoned ground meat product using deer meat as the primary protein source. The procedure typically involves combining ground venison with pork fat, various spices (such as fennel, anise, garlic, and red pepper flakes), and other seasonings to mimic the flavor profile of traditional Italian sausages. This enables the creation of a sausage with a distinctive taste, even when using a less common meat source.
Developing such a procedure allows for the utilization of venison, which can often be leaner than other meats, and transforms it into a flavorful and versatile ingredient. It also provides a method to control the ingredients and seasonings, catering to individual preferences or dietary restrictions. Historically, the process of sausage making has served as a preservation technique and a means to make use of various cuts of meat that might otherwise be discarded. Adapting this process to venison extends these benefits to hunters and consumers looking for alternatives to commercially produced sausages.
