These homemade venison sausages are rich, juicy and delicately seasoned with onion, parsley, black pepper and a touch of cinnamon. Based on a traditional French-style game sausage, this version is adapted for English-speaking home cooks and delivers a balanced, tender sausage ideal for pan-frying, grilling gently or adding to rustic one-pot dishes.
Sign in to interact
You must be signed in to like, rate, or comment on this recipe.
Overview
Preparation
60 min
Cooking
20 min
Total time
80 min
Servings
8
Marinade
No
Difficulty
Intermediate
Ingredients
Find the full list of ingredients and adjust quantities automatically.
Recommended cut
carne magra da perna e pá
Ideal ageing
2 days
Cuisine type
France
Dish profile
Slow-cooked, rich, strong sauce
Adjust quantities
Quantities update automatically.
portions
Preparation
15 min
Rinse the hog casings under cool running water. Soak them in lukewarm water for 20 to 30 minutes, then flush water through the inside of each casing to clean and soften them fully. Keep submerged until ready to stuff.
10 min
Gently cook the chopped onion in the butter over medium-low heat until soft and lightly golden, without browning too much. Transfer to a plate and let it cool completely.
15 min
In a bowl, whisk together the beaten eggs and heavy cream. Add the crumbled bread and leave it to soak until soft and fully hydrated.
5 min
Cut the venison and pork fat into grinder-size pieces. Grind the venison, pork fat and cooled onion through a medium plate, about 4.5 to 6 mm, keeping everything as cold as possible.
10 min
Add the chopped parsley, soaked bread mixture, salt, black pepper and cinnamon to the ground meat. Mix thoroughly by hand or with a paddle until the farce becomes tacky and holds together well. If it feels too stiff, add a little cold water or crushed ice.
15 min
Fry a small spoonful of the sausage mixture in a pan and taste it. Adjust salt, pepper or cinnamon if needed before stuffing.
Fit your sausage stuffer or meat grinder with a stuffing funnel. Slide on the casings and stuff firmly but not too tightly, leaving enough give to twist. Twist into sausages of your preferred length.
20 min
Lay the sausages on a tray or rack, cover loosely and refrigerate for 24 to 48 hours. This resting time improves texture and lets the seasoning settle.
Tips
Plating
Pairings
Creamy mashed potatoes
A soft, buttery mash balances the robust flavor of the venison.
Braised red cabbage
Its sweet-sour profile pairs beautifully with game and warm spice.
Green lentils
Earthy lentils make the sausages feel hearty and complete.
Whole-grain mustard
A sharp mustard adds brightness and cuts through the richness.
Food & wine pairing
FAQ
Yes. Roe deer is a type of venison, and this recipe works well with other deer meat too. Choose lean, clean-tasting meat and trim away as much sinew as possible.
Venison is very lean, so pork fat is essential for moisture, tenderness and proper sausage texture. Without enough fat, the sausages can turn dry and crumbly.
No, but it is highly recommended. Gentle poaching helps the sausages cook more evenly and reduces the risk of the casing bursting in the pan.
Fresh sausages should be kept very cold and cooked within 2 to 3 days. They can also be frozen well wrapped for up to 3 months.
Yes. You can shape the mixture into patties or skinless sausage logs and cook them gently in a pan. The flavor will remain excellent.
Comments
Reader reviews
Log in to comment.
Sign in to commentNo comments yet.