You can use any cut of the deer for this recipe.
- 4 pounds venison scraps, run through the largest holes of grinder.
- 2 pounds of lean bacon (no nitrates), run through the same grinder.
- 1 tablespoon kosher salt
- ½ tablespoon pepper
- ½ tablespoon red pepper flakes
- 1 tablespoon rosemary, minced
- ½ cup Italian parsley
- ½ cup dry white wine
- 8 ounces sausage casings (about 8 feet)
- In a large bowl, mix the venison and bacon with your hands until well blended. Add the rest of the ingredients and mix just until blended. Chill mixture for 30 minutes.
- Set up a sausage stuffer and attach the casing to the funnel feeder. Begin stuffing the sausage into the casing and twist every 4 inches. Prick sausage with a pin all over. Chill until ready to cook.
For Tomato and Onion Sauce
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion, ½ inch diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- ½ cup chicken stock
- 1 cup red wine
- ¼ cup Italian parsley
- Heat 2 tablespoons of olive oil in 10 to 12 inch sauté pan. Add half the sausage links to the pan. Cook over low heat, turning frequently, until browned on all sides. Transfer to a plate. Brown remaining sausage links and transfer to plate.
- Pour 1 tablespoon olive oil in the same pan sausage was cooked. Add onions and garlic to the pan and cook until soft, 8 to 10 minutes.
- In a small bowl mix tomato paste, stock, and red wine and mix well. Add mixture to the pan. Scrape brown bits from the bottom of the pan and bring to a simmer.
- Return sausage to the pan, cover, and cook for 15 minutes or until cooked through. Stir in parsley and serve.