I only use the liver from a young buck or a doe. I posted the recipe last year in the sausages forum

I made this Liverwurst on the weekend from my deer liver. This is a recipe from a German friend. I don't like the real fine type and this is a little coarser. It has a lot of Marjoram in it. It is made with 40% pork belly trim, 40% lean Deer, one Deer liver, and 300 grams of bacon. https://i.imgur.c...

I use all of the above. I run the cooked skin through my silent cutter after its cooked. I buy whole feet on hocks so I use everything.

Need to make my pics smaller. I posted the recipe in the garlic sausage thread today.

Being a Ukrainian, and being in the heart of the Ukrainian part of Central Albert I know a good garlic sausage when I see it. This is the recipe we use. I got it from a friend who ran shop here for a long time until it burned down. He would make about 40,000 pounds of garlic rings from wild game for...

Nice looking sausage Red! I have a moose and 1 deer in the freezer and just cut my daughters deer yesterday. We made 25 pounds of garlic rings and 25 pounds of hot dogs. The old Hobart cutter is still chugging away. I bought one of those large Cabelas mixers too. Works much better than my old small ...

It was the pictures themselves. Says too many pixels tall. It's so frustrating trying to put in IMGUR, re size and whatever, that I'm not wasting my time!!!
Sorry fellas!

Well it has been -35+ here for the last month. I've been killing pork, making bacon, ham and speck. I took Friday off and made up 3 batches of sausage. I tweaked my Jalapeno cheese smokie recipe and cut out the ground jalapeno and jalapeno flakes. Instead I added 1g smoked paprika, 1 g crushed red c...

Nice looking sausage. Can you share your recipe?

The pork, onion and deer are cubed and cooked in water just not quite enough to cover. When done, Liver is dropped on top for 2 min each side to close pores. Everything is then ground through a 1/4 plate, with the raw bacon. Ground a second time through 1/8. Spices added and mixed. This time I stuff...

This liver smelled a little gamey but doesn't taste gamey. It was a little buck. I used 3.0kg belly trim, 1.7 kg deer trim, and 1.3 kg deer liver. Also 400g bacon.
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First Batch is done!
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Yes' it's a Lynx. We saw the mother about 100m down the trail. I was mouse squeaking with my mouth to get her attention. I looked to my right and this fellow and his/her two siblings were about 10m away! Seeing these guys was the highlight of the day for my wife.

Done and Done. The chubs are out cooling in the snow. Here's some progress pics.
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My wife and I spent 5 days over New Years winter camping in the mountains. There is very little snow but was still brisk, lowest temp in the morning was -20. Rabbits were fairly easy to see and we shot 4. I stewed them up last night and am making meat pies today. Here is a pic of another fellow that...