Haven't posted anything in a long while, I realized. I was by myself for a month while the man went to visit his family in the old country, and I quit cooking anything too grandiose after a while. However, I did make a feeble attempt at creating venison sausage, so here is my long overdue report on that endeavor.
I started with this bowl of cubed deer meat and fat. I wanted to used raw pork fat, but I was too late in the day to get any from the local grocery stores, so I settled for fatback instead. The venison was scraps of shoulder and some flank steak, basically what I salvaged from around the bloodshot impact point on Queen Mother. I found an old hand-cranked grinder at a thrift shop for $7, it worked fairly well at producing the minced meat.
I added in a lot of herbs, dried basil, rosemary, paprika, etc. and squished it together.
Here is the main pile divvied up, the closest one doesn't have herbs in it because I was making it into maple sausage. The other two are hot and mild Italian-like sausage.
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| Sausage bagged up for storage. |
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| Breakfast for One. |
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