Wild Venison Sausagemeat 500g
£6.99
Wild Venison Sausagemeat
Description A lean, flavorful sausagemeat made from locally sourced wild venison, blended with a small amount of pork fat for juiciness and a traditional texture. Seasoned simply to allow the natural, gamey character of the venison to shine—salt, cracked black pepper, a touch of garlic, juniper, and fresh thyme—this sausagemeat is perfect for patties, stuffing, meatballs, or for making classic sausages. No artificial fillers or preservatives; just wholesome, home-kitchen quality.
Ingredients (makes about 2 pounds / 900 g)
1.5 lb (680 g) ground wild venison
0.5 lb (225 g) pork back fat, finely chopped or ground
1½ tsp fine sea salt
1 tsp freshly ground black pepper
1 tsp garlic powder (or 2 garlic cloves, finely minced)
1 tsp crushed juniper berries, lightly crushed
1 tsp dried or 1 tbsp fresh thyme, finely chopped
1/2 tsp smoked paprika (optional, for a touch of warmth)
1–2 tbsp chilled water or a splash of apple cider (to bind)
1 tbsp chopped fresh parsley (optional)
Method
Prepare meat and fat: Keep meat and fat well chilled. If not already ground, cut venison and pork fat into small cubes and partially freeze for easier grinding. Grind through a coarse plate, then once more through a finer plate if desired for a smoother texture.
Combine seasonings: In a small bowl, mix salt, pepper, garlic, crushed juniper, thyme, and smoked paprika (if using).
Mix: Put the ground venison and pork fat into a large bowl. Sprinkle the seasoning mix evenly over the meat. Add chilled water or apple cider. Using clean hands, mix thoroughly but gently until the mixture becomes sticky and cohesive (about 2–3 minutes). Stir in parsley if using.
Taste and adjust: Take a small spoonful and fry a tiny patty in a skillet until cooked through. Taste and adjust seasoning as needed.
Portion or stuff: Form into patties, meatballs, or use to stuff sausage casings. If stuffing, keep mixture cold and work quickly to prevent smearing. Tie off and prick any air pockets.
Cooking suggestions
Pan-fry: For patties, heat a little oil in a skillet over medium-high heat. Cook 3–4 minutes per side until nicely browned and cooked through (internal temp 160°F / 71°C).
Grill: Cook over medium heat, turning once, until cooked through and slightly charred at the edges.
Oven-bake meatballs: 375°F (190°C) for 18–22 minutes, or until cooked through.
In dishes: Use as you would pork sausage in stuffing, shepherd-style pies, or hearty pasta sauces.
Serving ideas
Simple breakfast: Serve venison sausage patties with fried eggs, sautéed mushrooms, and buttered toast.
Rustic bangers and mash: Pair with creamy mashed potatoes and caramelized onions.
Gamey stuffing: Mix into breadcrumbs with sautéed onion, apple, and sage for a rich stuffing for roast game or pork.
Wild Venison Sausagemeat
Description A lean, flavorful sausagemeat made from locally sourced wild venison, blended with a small amount of pork fat for juiciness and a traditional texture. Seasoned simply to allow the natural, gamey character of the venison to shine—salt, cracked black pepper, a touch of garlic, juniper, and fresh thyme—this sausagemeat is perfect for patties, stuffing, meatballs, or for making classic sausages. No artificial fillers or preservatives; just wholesome, home-kitchen quality.
Ingredients (makes about 2 pounds / 900 g)
1.5 lb (680 g) ground wild venison
0.5 lb (225 g) pork back fat, finely chopped or ground
1½ tsp fine sea salt
1 tsp freshly ground black pepper
1 tsp garlic powder (or 2 garlic cloves, finely minced)
1 tsp crushed juniper berries, lightly crushed
1 tsp dried or 1 tbsp fresh thyme, finely chopped
1/2 tsp smoked paprika (optional, for a touch of warmth)
1–2 tbsp chilled water or a splash of apple cider (to bind)
1 tbsp chopped fresh parsley (optional)
Method
Prepare meat and fat: Keep meat and fat well chilled. If not already ground, cut venison and pork fat into small cubes and partially freeze for easier grinding. Grind through a coarse plate, then once more through a finer plate if desired for a smoother texture.
Combine seasonings: In a small bowl, mix salt, pepper, garlic, crushed juniper, thyme, and smoked paprika (if using).
Mix: Put the ground venison and pork fat into a large bowl. Sprinkle the seasoning mix evenly over the meat. Add chilled water or apple cider. Using clean hands, mix thoroughly but gently until the mixture becomes sticky and cohesive (about 2–3 minutes). Stir in parsley if using.
Taste and adjust: Take a small spoonful and fry a tiny patty in a skillet until cooked through. Taste and adjust seasoning as needed.
Portion or stuff: Form into patties, meatballs, or use to stuff sausage casings. If stuffing, keep mixture cold and work quickly to prevent smearing. Tie off and prick any air pockets.
Cooking suggestions
Pan-fry: For patties, heat a little oil in a skillet over medium-high heat. Cook 3–4 minutes per side until nicely browned and cooked through (internal temp 160°F / 71°C).
Grill: Cook over medium heat, turning once, until cooked through and slightly charred at the edges.
Oven-bake meatballs: 375°F (190°C) for 18–22 minutes, or until cooked through.
In dishes: Use as you would pork sausage in stuffing, shepherd-style pies, or hearty pasta sauces.
Serving ideas
Simple breakfast: Serve venison sausage patties with fried eggs, sautéed mushrooms, and buttered toast.
Rustic bangers and mash: Pair with creamy mashed potatoes and caramelized onions.
Gamey stuffing: Mix into breadcrumbs with sautéed onion, apple, and sage for a rich stuffing for roast game or pork.