"THE BESTEST VENISON SAUSAGE"
Afterdecades of discarding freezer-burned deer meat, I had an idea.
Before heading to Texas one Fall, I got a scribbled sausage recipe from Mr. RobertCormier, renowned Cajun sausage maker.
I took our three deer to “Frank”, our processor in the “Hill Country” at Rocksprings inEdwards County, gave a $35 donation per deer to send the meat to “Hunters for the Hungry” in Austin, sent the hides to be tanned, and gave Frank the sausage recipe, which called for half beef and half lean pork; with specified seasonings and smoking instructions.
Frank was hesitant to stamp the packs with his “VENISON SAUSAGE” labeler, but I insisted.
Everyone,and I mean everyone, raved about this “venison” sausage; it was the best ever.
I knew, and now you do, too; that the only venison involved was in Frank’s rubber stamp.
Rick
Afterdecades of discarding freezer-burned deer meat, I had an idea.
Before heading to Texas one Fall, I got a scribbled sausage recipe from Mr. RobertCormier, renowned Cajun sausage maker.
I took our three deer to “Frank”, our processor in the “Hill Country” at Rocksprings inEdwards County, gave a $35 donation per deer to send the meat to “Hunters for the Hungry” in Austin, sent the hides to be tanned, and gave Frank the sausage recipe, which called for half beef and half lean pork; with specified seasonings and smoking instructions.
Frank was hesitant to stamp the packs with his “VENISON SAUSAGE” labeler, but I insisted.
Everyone,and I mean everyone, raved about this “venison” sausage; it was the best ever.
I knew, and now you do, too; that the only venison involved was in Frank’s rubber stamp.
Rick
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