VENISON, 1: Two things one should never see: how we 
make laws and sausage; unless, of course, it's homemade 
venison sausage ... details ahead on Passport to Texas.

This is Passport to Texas

Sausage is an easy, tasty way to utilize the scraps and 
organ meat of large game animals like deer. The trick to 
making good sausage, says Jesse Griffiths, a hunter and 
chef who teaches people how to process and cook 
venison, is to keep everything cold -- from the ingredients 
to the equipment.

63 -- You want the fat and the protein to remain separate, so 
when you mix it together, they're going to bind together and 
form this cohesive mass; that's going to greatly affect the 
texture of the sausage and keep the fat from leaking out of the 
sausage which is going to moisten the end product, and keep 
that venison really tender, and make the sausage a really nice 
texture -- sliceable, and not crumbly or grainy. And then, the one 
step in your recipe is where you put the chilled ground meat 
into your kitchen aide stand mixer, and mix it again with water. 
Could you explain why you do that? You've got it ground to the 
point where you want it already. And now you want to bind 
those and make those stick together, like, literally become 
sticky. And by using the paddle attachment and by whipping it a 
little bit, you are creating a bind to the sausage, where the fat 
and the proteins are stuck together. Cold water lowers the 
temperature and maintains the bind between the fat and the 
protein, and also reduces the likelihood of the fat separating 
out, and at the same time it distributes the flavorings -- the salt 
and the seasons that are in the sausage -- and makes them more 
homogonous within the sausage.

We have a venison sausage recipe at passporttotexs.org. 
Our show receives support from the SFWR program, 
working to increase fishing and hunting opportunities in 
Texas.

For Texas Parks and Wildlife ... I'm Cecilia Nasti. 







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