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  • 5 lbs. venison, coarse ground
  • 1 lb. beef suet
  • 1 tablespoon monosodium glutamate
  • 1 teaspoon cayenne pepper
  • 3 tablespoons salt
  • 1 teaspoon ground red pepper
  • 2 tablespoons fresh ground black pepper
  • Red wine (optional)
  • 1 tablespoon ground sage


  • Grind suet through finest plate on grinder and mix with coarse ground venison. Spread on a clean surface and sprinkle evenly with seasonings, mix thoroughly and re-grind through a medium grinder. Test hotness by cooking a small sample. Add a bit more ground red pepper if too mild; add more meat if too hot. Wine may be used to moisten the mixture if it is to be stuffed in casings. Keeps well about 6 months in freezer.

Categories: Dinner  Main Dish  Wild Game 
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