Size:	Approximately 60lbs.
Features:	Free Range, Grass Fed, Steroid & Hormone Free, Block Frozen, lean to fat ratio of 90/10.
Origin:	New Zealand

Venison meat has extremely low levels of fat and cholesterol and high levels of omega 3 fatty acids, making it very healthy but also fast-cooking. Its flavor is slightly sweet and plays well with fruit and wine flavors as well as spices and chilies, making it a versatile sausage meat.

Venison trim is one of the more economical choices when making fine sausages, both for restaurants and those making sausages at home. It can also be used to make your own ground venison and venison burgers.

We also sell pre-made venison sausages.

Keep trim frozen until you're ready to use it, then thaw the entire block. We recommend using it to make a bunch of game sausages at once. Once turned into bulk sausage or sausage links it can be refrozen.

For thawing instructions please read Safely Defrosting Food for Maximum Flavor.
For freezing tips check out How to Freeze Better at Home

Grind this trim thawed but cold using a meat grinder or attachment on your mixer. Mix with complimentary flavors of your choice and either use as sausage patties or pack the sausage into sausage casings to make links.

Flavors we recommend for homemade venison sausage making include thyme, Tellicherry peppercorns, fruit (apples, cherries, red currants), dried peppers, rosemary, red wine, and juniper berries.

Home Sausage Making Tutorial
Sausage Recipes

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