Summit Treestands
Contributors to this thread:
fubar racin 02-Oct-16
tradmt 02-Oct-16
WV Mountaineer 02-Oct-16
From: fubar racin
Just made up a batch of breakfast sausage from my speed goat turned out amazing thought others might like to try it! 4 lbs vension

1 lb pork fatback, very well chilled

2 teaspoons ground mace

2 teaspoons rubbed sage

1 tablespoon plus 1 teaspoon kosher salt

3 cloves chopped fresh garlic (or 2 teaspoons granulated)

1 cup ice water

Trim the venison of all bloody areas and tough connective tissue, cut it into 1 inch cubes, and grind it through the medium plate of your meat grinder along with the very cold pork fatback.. Combine the spices in a small container and mix with the 1 cup of ice water. Pour the spice and water combination into the ground venison and fat and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution. I substituted bacon for the fatback and packaged it as bulk instead of stuffing for links. Fried up 3 patties to taste test and wow wife and kids love it too.

From: tradmt
I don't sausage any of a pronghorn, the meat is just to good to be covered in spices. IMO

Recipe looks good though.

I do about 10 pounds of deer like that every year. And, you are right, it is GOOD! God Bless

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