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For posting wild game and fish recipes.
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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 fat back as I couldn't get it or pork trimmings today. This is some of the best breakfast sausage IV ever had!
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