venison sausage



  • A sausage of variable composition, roughly 2 parts lean venison to 1 part fatty pork, minced, extended with soaked pinhead oatmeal in Scotland, seasoned and mixed with any of saltpetre, sage, garlic, juniper berries, brown sugar, lemon zest, spices and brandy, moistened with red wine, stock or lemon juice, packed into casings, linked and dried