Not venison, but I made merguez from a home killed hogget last night. I was disappointed that the recipe in my characterie “bible” had pork fat and wine in (neither of which seem very Moroccan to me) and since I wanted this to be predominantly home produce, I used a recipe off serious eats instead, which was a lot simpler with just lamb/lamb fat (I used breast, which I find unbearably fatty as a cut in its own right), harissa and spices.
My main experience with these though was that stuffing sausages with very fatty lamb proved too much for my electric mincer, which quickly resulted in pink mush and not much stuffing. so I switched to hand mincer in case the speed or heat was an issue, but ended up stuffing the mix through a funnel with my thumb until half past midnight. I’ve never experienced this with the hand mincer and mainly venison before. Maybe I used a smaller die. Anyway an ok result but for the sake of my sanity I think a sausage stuffer is in order.
My main experience with these though was that stuffing sausages with very fatty lamb proved too much for my electric mincer, which quickly resulted in pink mush and not much stuffing. so I switched to hand mincer in case the speed or heat was an issue, but ended up stuffing the mix through a funnel with my thumb until half past midnight. I’ve never experienced this with the hand mincer and mainly venison before. Maybe I used a smaller die. Anyway an ok result but for the sake of my sanity I think a sausage stuffer is in order.
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