A rustic cured venison sausage made with lean deer meat, pork back fat, garlic, black pepper and subtle warming spices. Air-dried for several weeks or lightly cold-smoked, it develops a firm texture and deep, savory flavor.
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Overview
Preparation
120 min
Cooking
0
Total time
120 min
Servings
40
Marinade
Yes
Difficulty
Hard
Ingredients
Find the full list of ingredients and adjust quantities automatically.
Recommended cut
carne magra da perna e da pá
Ideal ageing
21 days
Cuisine type
France
Dish profile
Slow-cooked, rich, strong sauce
Adjust quantities
Quantities update automatically.
portions
Preparation
30 min
Place the cubed venison in a non-reactive container. Add the fine sea salt and curing salt #2, tossing thoroughly so every piece is evenly coated. Cover and refrigerate for 12 to 18 hours.
10 min
Crush the black pepper lightly, grind the cloves, and mix them with the garlic, mixed spice, cinnamon and sugar. Keep the pork fat very cold so it stays distinct in the finished sausage.
25 min
Pass the salted venison through a coarse grinder plate. For a more rustic texture, grind only the venison and leave the pork fat in very small cubes. If you prefer a more uniform texture, grind half of the pork fat through a coarse plate and keep the rest diced.
20 min
Combine the ground venison, pork fat and seasoning mixture in a large chilled bowl or mixer. Mix until the mass becomes sticky and cohesive, indicating proper protein extraction. The mixture should be cold throughout.
240 min
Thread the soaked hog casings onto a sausage stuffer and fill firmly without trapping air pockets. Twist into large links or tie into long curing sausages. Prick any visible air bubbles with a sterile needle.
25 min
Hang the sausages in a cool place or refrigerate uncovered for 12 to 24 hours to let the casings dry and the seasoning settle before the main curing period.
2880 min
Hang the sausages at about 12 to 15°C with 75 to 80% humidity for at least 3 weeks, until they feel firm and have lost around 30 to 35% of their weight. If desired, cold-smoke lightly for several sessions during the first week, then continue drying until properly cured.
30240 min
1440 min
Tips
Plating
Pairings
Rustic sourdough bread
Its chewy crumb and mild tang complement the firm texture and savory richness of the sausage.
Sharp farmhouse cheddar
A crumbly aged cheese adds saltiness and depth without overpowering the venison.
Pickles and mustard
Acidity and heat cut through the fat and brighten each bite.
Food & wine pairing
FAQ
For a dry-cured sausage that hangs for weeks, curing salt #2 is strongly recommended. It helps protect the meat during the long curing period and supports the proper color and flavor development.
You can cold-smoke it lightly, but it still needs a full drying period to become a true cured sausage. Hot smoking would create a different style of sausage and would require a different formula.
Trimmed shoulder or leg meat works very well. Use lean meat with sinew and silverskin carefully removed for the best texture.
Venison is very lean, so pork back fat provides the richness and moisture needed for a well-balanced cured sausage.
The sausages should feel firm and should typically lose about 30 to 35% of their starting weight. The interior should be dense, sliceable and evenly colored.
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