Wild Venison and Cape Cod Cranberry Winter Sausage

Wild Venison and Cape Cod Cranberry Winter Sausage
Staff Writer
Venison Sausage
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Venison Sausage

Recipe created by Executive Chef Nathan Gould of Harbor View Hotel on Martha's Vineyard

24
Servings
728
Calories Per Serving
Deliver Ingredients

Ingredients

  • 10  Pounds  wild venison, fat removed, 1/8 Inch dice
  • 3  Pounds  pork, back fat, 1/16 inch dice
  • 2  Ounces  kosher salt
  • 2  Tablespoons  smoked paprika
  • 1  Tablespoon  fresh thyme, leaves picked
  • 1  Teaspoon  cracked butcher pepper
  • 1  Cup  cape cod cranberries
  • 1  Tablespoon  coriander seed
  • 1  Tablespoon  fennel seed
  • 1  Teaspoon  pink peppercorns
  • 2  Cups  ice water
  • 1/2  Cup  chilled red wine
  • 20  feet of hog middle casing, soaked in tepid water

Directions

Dice all meat according to specifications, place in a large bowl over ice to keep very cold.

Add kosher salt and fresh thyme to the meat.

Toast the peppercorns, coriander, fennel seeds in a cast iron pan until fragrant and crushed using the back of a knife or a spice grinder, add to the   meat mixture along with smoked paprika cracked pepper, and cranberries.

Mix meat with hands and slowly add the chilled water and wine until combined and resembles a paste like consistency.

Now is a good time to sample the meat by cooking a small portion and testing for seasoning, adjust salt as needed.

To begin casing, wash out the hog middles and remove all excess water.

Prepare the casing over the sausage extruder tip.

Fill the extruder with the meat mixture.

Fill and tie sausage to desired length.

Prick Sausage with a Sausage needle, allow to air hang dry for at least 2 hours.

This sausage can be cooked by blanching, grilling, roasting or frying.

Enjoy with crusty bread and whole grain mustard.

 

Nutritional Facts

Total Fat
48g
69%
Sugar
2g
2%
Saturated Fat
19g
79%
Cholesterol
291mg
97%
Carbohydrate, by difference
6g
5%
Protein
64g
100%
Vitamin A, RAE
2505µg
100%
Vitamin B-12
6µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
82mg
8%
Choline, total
56mg
13%
Fiber, total dietary
1g
4%
Fluoride, F
1µg
0%
Folate, total
5µg
1%
Iron, Fe
5mg
28%
Magnesium, Mg
61mg
19%
Niacin
20mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
583mg
83%
Riboflavin
1mg
91%
Selenium, Se
33µg
60%
Sodium, Na
194mg
13%
Vitamin D (D2 + D3)
21µg
100%
Water
153g
6%
Zinc, Zn
9mg
100%

Venison Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Venison Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.

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