{"id":16771,"date":"2025-01-11T00:21:58","date_gmt":"2025-01-11T00:21:58","guid":{"rendered":"https:\/\/naturesperks.com.au\/?page_id=16771"},"modified":"2025-02-10T07:37:41","modified_gmt":"2025-02-10T07:37:41","slug":"wild-game-recipes","status":"publish","type":"page","link":"https:\/\/naturesperks.com.au\/naturesperksstag\/wild-game-recipes\/","title":{"rendered":"Wild Game Recipes"},"content":{"rendered":"\t\t
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Harvesting your own meat is one of the most fulfilling aspects of hunting and for a lot of us it's the primary reason that we hunt. Knowing HOW to transform that meat into delicious meals for you and your family can really take your obsession for hunting to the next level!\u00a0<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Venison and Pork Fennel Sausages<\/h1>

Ingredients:<\/p>

  • 5 kg venison, diced into small cubes<\/li>
  • 5 kg pork shoulder or pork belly, diced into small cubes<\/li>
  • 150 g fine salt<\/li>
  • 200 g fennel seeds<\/li>
  • 40 g white pepper<\/li>
  • 40 g nutmeg<\/li>
  • Optional: 6 garlic cloves<\/li>
  • Optional: 80 g chili flakes<\/li>
  • 1 L water (minimum) - Add more as needed<\/li><\/ul>

    Instructions:<\/p>

    1. Chill the meat:\u00a0Place the diced venison and pork in the freezer until firm to the touch. This makes mincing easier.<\/li>
    2. Mince the meats:\u00a0Combine the venison and pork and mince them together.<\/li>
    3. Season and mix:\u00a0Place the minced meat in a large tub. Add the salt, fennel seeds, white pepper, nutmeg, and optional garlic and chili flakes. Mix thoroughly with your hands, ensuring the seasoning is evenly distributed.<\/li>
    4. Add water:\u00a0Incorporate 1 L of water into the meat mixture. Mix thoroughly. Add more water gradually if needed to achieve the desired sausage texture. The mixture should be slightly moist but not overly wet.<\/li>
    5. Chill again:\u00a0Return the seasoned meat mixture to the freezer for about 30 minutes. This firms up the fat and helps the sausages hold their shape.<\/li>
    6. Stuff the sausages:\u00a0If you have a sausage stuffer, use it to fill sausage casings with the meat mixture.\u00a0\u00a0\u00a0\u00a0