Venison Liver Sausage

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Butterbean
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Post by Butterbean » Sat Mar 10, 2018 16:06

Thanks, I was wondering about how strong it was. I made something with venison liver a while back but don't remember the amount I used but whatever percentage it was it was too much as I found it extremely strong and just to gamey for me. I'm funny about venison though. I prefer to eat does rather than bucks due to their milder more beef like flavor. Bucks here can sometimes get rather strong. Also, does run by hounds are the same.
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redzed
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Post by redzed » Sat Mar 10, 2018 18:38

Butterbean wrote:Thanks, I was wondering about how strong it was. I made something with venison liver a while back but don't remember the amount I used but whatever percentage it was it was too much as I found it extremely strong and just to gamey for me. I'm funny about venison though. I prefer to eat does rather than bucks due to their milder more beef like flavor. Bucks here can sometimes get rather strong. Also, does run by hounds are the same.
Here it really varies from animal to animal. The meat from this particular buck was was not gamey at all. We prepared cutlets the day after processing and based on that, I knew that I would not have to add extra spices or do anything else to temper any gaminess when making sausages. And I think this was also reflected in the liver.
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