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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.
Pre-made venison sausages are also available.
This trim is cut from New Zealand red deer.
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.
RECIPES & TIPS
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), peppers, rosemary, red wine, and juniper berries.