This is a family favorite and works well with both meats. As they are very lean, you need the bacon and pork for "moistness" otherwise...it is too dry.
3 lb Venison (all fat trimmed!) or goose breat meat
3-1/2 lbs Pork shoulder
1 1/2 lbs bacon trimmings
1/2 cup bourbon whiskey
3 tsp black pepper
2 tsp rosemary- ground fine
2 tsp onion powder
1 tsp garlic powder
2 tsp salt - adjust to tate
1/2 tsp liquid smoke
Grind meats through fine plate, mix all ingredients, let sit overnight in refridgeration. Case up in hog casings as links or loops. You may smoke if you desire.
NOTE- always a good idea to fry up a test bit of the mixture and see if you need more of anything.
Last edited by Buzzard; 02/04/09 06:16 PM.