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
340
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.

 

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.

Nutritional Facts

Total Fat
12g
19%
Sugar
0.3g
N/A
Saturated Fat
4g
18%
Cholesterol
70mg
23%
Protein
52g
100%
Carbs
1g
N/A
Vitamin A
16µg
2%
Vitamin B12
0.3µg
5%
Vitamin B6
0.3mg
14.4%
Vitamin C
2mg
3%
Vitamin D
0.3µg
0.1%
Vitamin E
0.3mg
1.7%
Vitamin K
1µg
1%
Calcium
33mg
3%
Fiber
0.7g
2.8%
Folate (food)
1µg
N/A
Folate equivalent (total)
1µg
N/A
Iron
6mg
35%
Magnesium
16mg
4%
Monounsaturated
4g
N/A
Niacin (B3)
15mg
76%
Phosphorus
118mg
17%
Polyunsaturated
1g
N/A
Potassium
235mg
7%
Riboflavin (B2)
0.8mg
49%
Sodium
639mg
27%
Thiamin (B1)
0.9mg
59.6%
Zinc
1mg
7%