If you took a poll of deer hunters, I’m sure the majority would say that they mostly make sausage and jerky with their venison. In the spirit of trying to make these two preparations as easy as possible, I’ve come up with shortcut techniques you’re going to love. For the sausage, I use the ground venison you have on hand and combine it with lard or bacon fat to make patties—no more grinding and stuffing casings. And I know you’ll also enjoy my “fresh” jerky, which requires no curing salts and is ready in a fraction of the time that regular jerky takes.
CHAPTER 7 