DEER SAUSAGE PEPPERONI

      Title: DEER SAUSAGE PEPPERONI
  Categories: Wildgame, Venison
       Yield: 1 servings
  
       5 lb Deer, ground
       5 lb Pork butt, ground
       1 lb Pork fat, ground
   2 1/2 oz Sausage seasoning
  
   SEASONING:  I use a commercially prepared sausage seasoning such as
   Dan-Dee Seasoning Metairie Louisiana
   
   Mix ground meats with seasoning and form into patties 3" in diameter,
   3/8 " to 1/2 " thick. Place patties on squares of waxed paper, four
   high, and place six squares in a plastic Ziploc bag and freeze.
   Recipe makes 78 patties when 5-5-1 pounds of meat used.
   
   IMPROVE by using smoked sow belly (Kroger, bacon department) instead
   of fat pork, This gives smoked flavor to sausage.  Makes a very lean
   sausage which needs water to cook.
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