I am curious what others do with this?

We got several lbs of this last season and vacuum sealed it well in
boneless hunks. As I looked through the freezer, we were low on ground
pork to make sausage so I made up the difference with ground venison.

I looked over normal venison sausage recipes and they almost
universally add brown sugar so I added some as well.

I used (roughly)
2 lbs ground venison
1.5 lbs ground pork butt
1.5 TB my normal spice mix for sausage (can repost but we had a recent
thread on it)
3 TB brown sugar

Don likes it as is, but maybe a bit more sugar
Charlotte says it's good but skip the anise next time
I think it's a little sweet but not too much so

Most classic venison sausage types seem to use 3/5 venison to 2/5 pork
or other fatty meat.

For those of you who have some, if you didnt vacuum seal it right, you
are at freezerburn dates now.


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