We killed a mule deer this fall. Opening day in the Sequoia National Forest, we took down a 2×2 buck. It was a downhill shot with my .270 (Remington Model 700) from about 65 yards. Clean, one shot kill behind the left shoulder. We had to drag it a couple hundred yards out to the road where the Jeep was parked. It was hard work. My eleven-year-old son helped.
Now we eat. So here’s my recipe for Venison Sausage:
Grind 1 ½ pounds of fresh venison and ¼ pound of bacon.
Mix with the following:
2 Teaspoons of salt
1 Tablespoon sage
1 Teaspoon thyme
1 teaspoon black pepper
¼ Teaspoon cayenne pepper
2 cloves crushed garlic
Mix well. Form into patties and fry in skillet.