- 5 lbs. lean ground venison
- 3 tbsp. salt
- 1 tbsp. pepper
- 2 tbsp. thyme
- 1 tbsp. tarragon
- 5 lbs. ground pork (40%)
- 3 tbsp. sugar
- 1 tbsp. msg
Combine all ingredients. Grind several times through the fine blade of a grinder.
Form patties or little balls for hors d’euvres. Saute in bacon fat.
Frozen, this recipe will keep well up to 6 months.
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