Tried making some venison breakfast sausage last night, and really don't like how it turned out - very strong tasting. Used Cabela's box mix, 20 lbs venison and 5 lbs pork fat. Could I fix it by mixing in some pork butt and additional seasoning? Venison is from a 2.5 yo buck I shot in muzzle loader; field dressed 30 min after shot. It was in the 50's that day, so immediately butchered and froze. Really don't want all that meat to go to waste, but I don't think I'd eat much of it as is.
Just picked up a hog at the butcher last week, so I've got plenty of pork to use.
Just picked up a hog at the butcher last week, so I've got plenty of pork to use.