Just finished up a 25lb batch. It's a learning process, but my reservations of using almost all venison were unfounded. I incorporated too much of the broth thinking that the venison might dry a little easier. I put a fairly heavy smoke (oak) and tried to dry it out a little, but it didn't help.
It's got the Acadiana-type moist texture rather than the SE Texas grocery store dry texture. There is much more meat than rice, so I will add more rice to next batch.
I used "junk" trimmings that I wouldn't even use for sausage and trimmed almost nothing. A+ use for scraps, which was original boudin purpose I guess. If I come across any hearts the next few days this is where it'll go.
All in all-venison boudin is a regular from here on out.
It's got the Acadiana-type moist texture rather than the SE Texas grocery store dry texture. There is much more meat than rice, so I will add more rice to next batch.
I used "junk" trimmings that I wouldn't even use for sausage and trimmed almost nothing. A+ use for scraps, which was original boudin purpose I guess. If I come across any hearts the next few days this is where it'll go.
All in all-venison boudin is a regular from here on out.