We love venison sausage, and we also enjoy making it.
Besides the seasoning, the taste of the sausage depends on a few other factors, like where the deer was harvested, how it was dressed out, and the processor.
We are in a nicely populated but rural area. The deer here are plentiful and graze on an assortment of soybeans and other crops. Like cattle that are fed grain in addition to grass/hay, the deer in our area aren’t as lean as the deer that relied on acorns and twigs. The venison cuts from our local deer tend to taste less gamey as well. Even with the best seasonings, gamey deer can result in a gamey tasting sausage.
A deer that hadn’t been dressed out, cooled and cleaned properly, can produce meat that has an off taste. We always stress that a properly handled and cleaned deer will produce the best tasting meat. If you are not sure on how to field dress your deer, PennState Extension provides a detailed description of field dressing. Check out Proper Field Dressing and Handling of Wild Game and Fish.
We always hang the deer in our cooler for a few days. These properly tagged deer are processed one deer at a time. Any deer that shows signs of disease is rejected before it is brought into our building. We have heard of some processors who tell the hunters to just stack their deer with the others on a slab of cement outside the processing building. Not a good idea. You have no idea how those other deer were dressed out.
Now how about that sausage? Will your deer meat be mixed with that other deer meat when the magic number of 25 or 50 pounds is reached? Go back to the first element of good taste – what buffet did those other deer visit? The same as yours? Did the hunter take the same care that you did when you dressed out your deer?
We believe that your sausage you receive should come from your deer you brought in without any risk of contamination from another deer. Five pounds of meat provides a nice amount of sticks and if you want 10 pounds, you should be able to select 2 different flavors is you want.
If you are taking the time and skill to harvest a nice deer for your family, the venison you serve should be from the deer you bagged.
KeiLin Farm, a producer of farm fresh beef, chicken, pork, and eggs, is located in Davisburg, Michigan. Check out our website to discover all of our products and services including deer processing.