- 2 lbs. venison cubes
1 small white onion
1 jar of mayo
1 celery stock
2 medium dill pickles
1 cup of pickle juice
- Boil venison cubes in salt water until fully cooked
Run cooked chunks through 3/8
After grinding put meat in large bowl and mix the mayo and pickle juice until all meat is covered
Slice onion, pickles and celery into very small pieces.
Add to meat, mix throughly and refrigerate 2 hours
Great for sandwiches or dips!