Venison sausagemeat

    15 min

    A well flavoured minced venison recipe. You will need a meat grinder for this recipe. Minced venison is ground with bacon and seasonings. Use this sausagemeat in any recipe that calls for sausagemeat. Alternatively, you can cook it up as meatballs or burgers.

    3 people made this

    Serves: 12 

    • 450g minced venison
    • 225g streaky bacon, cut into small pieces
    • 1 teaspoon monosodium glutamate (MSG)
    • 1 tablespoon garlic granules
    • 1 tablespoon onion powder
    • 1 teaspoon dry mustard powder
    • 1 tablespoon chilli powder or to taste
    • 1 teaspoon salt
    • 1 teaspoon anise seeds
    • 1 teaspoon fennel seeds
    • 1 teaspoon crushed chillies
    • 1 teaspoon dried parsley

    Prep:15min  ›  Ready in:15min 

    1. Thoroughly combine the venison, bacon, monosodium glutamate, garlic, onion, mustard, chilli powder, salt, anise seeds, fennel seeds, crushed chillies and parsley in a large bowl. Grind the mixture through a small plate in a meat grinder. Refrigerate until ready to use.


    Both monosodium glutamate and anise seeds can be purchased in speciality shops or online. In a pinch, omit the MSG.

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    Reviews in English (3)


    Hi all. This is my recipe. You MUST add approx. 2 oz pork fat before grinding. Venison is very lean. The sausage may still be a bit lean, so the amount of pork fat added can be varied. Have fun and I hope you enjoy!  -  14 Nov 2009  (Review from Allrecipes US | Canada)


    The pepper bacon adds enough fat... and it's wonderful! No cumbly at all.  -  11 May 2011  (Review from Allrecipes US | Canada)


    Made as written except that I left out the anise due to personal preference. This was a great way to make use of the venison in the freezer. A couple of notes however, 1 tablespoon of chipotle powder, 1 teaspoon of crushed chili flakes, and pepper bacon translates to SPICY. I recommend cutting the chipotle in half. The other thing is while fennel works well with venison, I'd use sage instead next time to give it more of that breakfast sausage flavor. I used this immediately but think it would be best refrigerated overnight to let all of the flavors marry.  -  16 Feb 2019  (Review from Allrecipes US | Canada)