Thread: Scrub Bull

Originally Posted by veitnamcam

I skin it,hang it,butcher it then drop in various cuts to one of a couple of guys that deal with wild meats and get them to do it.
Same with sausages and salamies.
Always fantastic tho venison sausages took a bit to get right. To dry not enough fat too much and it just tastes like any shit supermarket sausage.

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VC, venison sausages are great if you make them with 1/3 domestic pork.

Renwick Butchery will make them for you.. They're a registered game butcher


Tim

Originally Posted by kiwi39

VC, venison sausages are great if you make them with 1/3 domestic pork.

Renwick Butchery will make them for you.. They're a registered game butcher


Tim

I add goat for fat content(now).
Works well and you can still taste that they are venison sausages.

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