/ck/ - Food & Cooking

>>20186587

Fruits: quince, cherries, prunes, blackberries, apples.

Herbs: thyme, rosemary, bay, sage.
Spices: star anise, allspice, black pepper, cloves, juniper.

Alcohol: red wine (e.g. Grenache, Zinfandel), cider, ale.

Other: chestnuts, celeriac, red cabbage, chocolate, mushroom.

These are ideal complimentary flavors to venison. I've made chestnut, mushroom, apple and venison sausages before. Breddygud.

>>20186591
That all sounds great anon. Was actually thinking of some apple or cider even.

>>20186587
Maybe try something like this:
Ingredients per 1 kg
72,5 % venison (725g)
27,5 % fatback (275g)

Spices per kg meat:
12-20 g salt
3 g black pepper
1 g mace
1.5 g thyme
1.5 g rosemary
0.5 g bay
0.5 g cloves
0.2 g juniper

>>20186591
Work buddy gave me some with pineapple. I didn't think it would work but it did. It was spicy sausage, and the pineapple bits gave it some sweetness. Pretty good, wouldn't be my first choice, but I'm glad I had some.

I live in the worst shithole ever and it's full of deer and they're always in cemeteries, do they eat dead bodies? I like deer hide, and I feel bad for wasting meat but I can't get it out of my head.

>>20186706
deer do not eat dead bodies

>>20186718
t. deer

>>20186718
I'm just paranoid I guess. I didn't mean to come across as anything, it's just a thought I've had in the back of my mind for a while.

I bet you're not really at the intermediate level

Only venison sausage I've ever had was similar to jałowcowa IE Polish juniper sausage. I'm guessing the sausage maker had to add quite a lot of fat to it. So yeah: try adding juniper berries.

>>20186731
I don't like to brag and go around saying I'm advanced.

>>20186587
Your stove burner looks kinda weird

>>20186844
it's a "Meating"-Element haha