10 lbs. ground venison
2 lbs. pork fat
4 T. dried sage
3 T. salt
3 T. freshly ground black pepper
11/2 tsp. dried marjoram
6 T. packed brown sugar
1/2 tsp. ground cloves
Coarse-grind venison and pork fat. Mix well, then grind again. Mix sage, salt, black pepper, marjoram, brown sugar and cloves in small bowl. Combine sage mixture with meat in large bowl and blend well by hand. Mix thoroughly to ensure the seasoning is spread throughout the meat. Form into 1-pound balls. Wrap with plastic wrap, then with freezer paper. This will extend freezer life of meat. Can substitute wild hog; add extra pork fat if hog is lean. You need about 20% of mix to be fat.
Gary Van Wagner
Orlando, Florida
From—Prizes of Autumn: Members’ Wild Game Recipes