Making Kosher venison sausage?

[CapnMac]

Mutton fat is too strong for me.

Try "grass fed" (i.e. "Colorado") versus grain-fed (e.g. "New Zealand") lamb. Once mutton, not a lot of difference, really.

Chicken fat is very soft. Not sure how it would affect your sausage texture.

An excellent point, one where a person might want to add rice or barley into the sausage for texture. Par-cooking the grain in chicken fat would be a good notion, too.

 

[jmorris]

Does your friend want Kosher, or just no pork? It is not just "not-pork" You need beef fat that was part of a Kosher butchering.

How does that help if the deer wasn’t a part of a Kosher butchering?

 

[Patocazador]

Several years ago I saw a news report on one of the major networks. As with most news reports it had nothing to do with news. It was a piece about popular street foods in Israel. The #1 most popular street food in Tel-Aviv was "white beef" which turned out to be pork.

A psychologist would have a ball with that news.
Religion is funny. One of the Kennedys divorced his wife. Even though they had children together, he was given an annulment from the Catholic church. Go figure.