The pork seasoning gives a gentler flavour, the venison seasoing is there to pull out the full venison flavour. Both are excellent.
330g pork shoulder (25% of total meat)
42g pork seasoning or venison seasoning
1. Mince the venison and pork
2. Add seasoning
3. Add tepid water to rusk and allow to soak
4. Add to meat and mix thoroughly
I can help in sourcing venison seasoning if required.