[CH] Venison Sausage / With Tepins

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Made a Small Quantity of Venison Sausage tonight for the Woolgoolga Pistol Club and Gourmand Society ..
Recipe follows 
1 Kg Chital deer meat (Axis) for the Merkins. 
1 kg pork.
1/2 kg pork fat
1 rasher Bacon
2 Shallots (Spring onions)
3 Juniper berries crushed
Ground black pepper 
Salt 
10 Coriander seeds crushed
2 cloves Red skin Garlic
Teaspoon THOMY mild Mustard - I buy it for the Glass it comes in..
5 Tepins dried and Chopped fine
I Chopped the meat finely with my Global (TM) Knife Sharpeninig it frequently , left it go Cold in the Fridge for 2 hours and stuffed it into Natural Casings soaked in 
Cold water for 1 hour , made 3" links and then Twisted them then pricked them several times with a sharp fork and leftthem overnight ..

Luke in Oz Tepin and Venison Rich




Believe it or not, some people need to be shot.
--ALBUQUERQUE POLICE CHIEF GERALD GALVIN, 60 MINUTES II, 1/30/01
 

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