Because of venison’s lean content, it’s great for tacos. This recipe is boldly flavored, and can be converted to use for chili or tiny appetizer meatballs.
- 2 pounds trimmed deer or other big-game meat
- 2 pounds boneless fatty pork shoulder or pork butt
- 2 tablespoons paprika
- 1 tablespoon salt
- 1 tablespoon black pepper
- 2 teaspoons crushed red pepper flakes
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano leaves
- ¼ teaspoon cumin seed
- ¼ cup white vinegar
Cut deer and pork into ¾-inch cubes. Place in large mixing bowl. In small bowl, mix remaining ingredients except vinegar. Sprinkle over meat; mix well. Chop or grind to medium consistency. Return meat mixture to large mixing bowl. Add vinegar; mix well. Cover bowl tightly with plastic wrap. Refrigerate for at least one hour to blend flavors. Cook over medium heat, stirring occasionally, until brown; use for tacos or chili. Or, shape into tiny meatballs or patties, and fry over medium heat until browned and cooked through, turning to brown all sides. Sausage can also be frozen uncooked.
Yield: 4 lbs
Time: 1 hour