Any hunters here? I like sausage

I've gone hunting, but not really a "hunter". I grew up on a farm and know how to harvest meat, if I need to. but I refer to just go buy what I need (except for pan fish)
I have not found a wrong way to cook venison LOL..
but, it is usually verry lean. so if your frying it. I like to use butter on a medium heat. for sausage, you have to add fat most use beaf or pork. depending on the kind of sausage being made. beaf for summer type
hard sausage or burger, pork for soft sausages like links .

I use chicken or turkey fat. becuse, I have an allergy to pork. that makes it a bad idea for me to use it. but other wise I use it the same as I do beef, lamb or goat. how I prepare it, depends on the amount I have to work with.

I like to pound it out to tenderize and also let more seasoning get in, let it sit awhile in a little milk, then coat with seasoned flower and fry. Make gravy with what's left in pan. Like to put Tabasco sauce or some other hot sauce on it. Come to think of it I like hot sauce on most everything !

Try soaking in buttermilk or heavy cream. ..it breaks down the enzymes n makes excellent gravy. Soak it 24 hrs. Can also dust meat in mixture of Mesa Herina flour or cornstarch. If you want to bread with a crisp crust ..AFTER DIPPING meat or poultry in wet liquid...use Crushed fine Tostito Brand Cantina style tortilla chips. Oh my . Those tiny crushed broken chips left in a bag. Cush them up place in zip lock bag n freeze them. Use as breading. No extra salt needed.

You need to know the source and approximate age of the animal. Like beef, a younger animal will be more tender than an old one. Where it was harvested and what the diet was makes a great difference in the meat taste. Venison fed on good grasses and corn is very similar to beef although a leaner meat. A venison that has fed on tree parts, nuts, and seeds will usually have an undesirable taste. For an older animal, try a marinade similar to what you would use for beef to help tenderize the meat. Venison is an excellent choice for those wishing to eat a low fat diet; consider it about the same fat content as 95-98% lean ground beef. Once seared, low heat for an extended time works well; also you may need to use a small amount of some type of oil.

I've never had good venison.

Depending on the cut(roast,steak,ribs)...I used 2 1/2 cups of red wine (prefer one you'd actually drink and enjoy),2/3 cup extra virgin olive oil,4 cloves of crushed fresh garlic,1 1/2 tbsp of ginger (prefer fresh but 3/4 tbsp powder will do), and 2-3 tsp white pepper...mix the dry ingredients add,the oil and wine,and the garlic and ginger(if fresh) mix all together,then add 1 can of diced tomatoes.stir it ,then let sit 15 minutes at room temp. Put this all in a bowl large enough to add your cut of meat to and and after the 15 minutes,add your meat...this is good for deer,elk,moose,antelope or caribou...I've even used it on Black bear and Bison...let it sit covered in your fridge for 16-24 hours,then cook the way you would whatever your cut of meat is (retain the liquid for basting if needed)...oven,campfire or BBQ required...lol...

QUICK TIP

a lemon or two will take away the gamey taste from game

interesting.. thanks. personally.. I like to use the grill and the smoke also tends to remove or cover it.
but, then again, maybe thats just because I like the taste of venison and elk.

I've had venison all kinds of ways. Other people can like it.