[want to be gunsmith]

Can I please have some good deer sasgesea recipes

[Bigreno]

Here you go.

Breakfast sausage

1 lb. venison (trimmed and cleaned)
6-8 oz. lean bacon
3/4 tsp. salt
1/4 tsp. pepper
1 tsp. dried crushed sage

Cut the bacon and venison into small cubes (under 1 inch) and put it in a mixing bowl. In anothe bowl, mix all the dry ingredients. Pour dry ingredients over the meat and mix well. Grind the mixture to the desired texture. Shape into thin patties and fry over medium heat until browned.

This is a simple starting point to help come up with your own recipes. Try adding different spices and make this your own.

[MrDig]

To the above ingredients one or two tablespoons brown sugar may be added.
My personal favorite is the same amount (2-3 Tbsp's) Maple Syrup.

[NRA4LIFE]

Get a copy of a book called "Great Sausage Recipes & Meat Curing" by Rytek Kutas. It's available at SausageMaker.com. The absolute bible of suasage making and curing. There's quite a few recipes for game meat. I have tried several dozen of his recipes and they are all fantastic.

[mete]

One part venison and 1/2 part pork that has some fat like a pork shoulder. Grind up , add salt pepper and nutmeg.

[Matt G]

And sage. (mmmm)

[Caliburn]

Anyone have recipes for bratwurst or anything like that? Can you make them with venison? Breakfast and summer sausage seem to be the only choices at some places.

[Caliburn]

Wow, found a ton of recipes just by using Google. Recipes for just about everything.

[NRA4LIFE]

If making bratwurst or other stuffed fresh sausages, use at least as much pork shoulder as venison, or maybe even a little more pork. The sausage turns out too dry otherwise. Of course, I come from a long line of Germans that like a juicy sausage.

For a nice collection of recipes, go to stuffers.com and follow their link to their recipes. You'll need an Adobe Acrobat reader for the file, but there are several hundred recipes I think.