Venision Sweet Italian Sausage
 

I've been busy trying to find new recipes to use all the deer up and get established recipes. Next year we plans to really knock a few more down.

The recipe and fat content


I made 5 pounds and here is tray #1 to be flash frozen for vacuum sealing.


Did I mention that stuffing sausages and filling the stuffer tube gets me excited? :wink:


The full story with my "Look a squirrel" ramblings are posted here.