ITALIAN VENISON SAUSAGE

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2 pounds Fresh Venison -- med ground

1 cup Pork fat
2/3 cup freshly grated Parmesan cheese
1/2 cup fresh Italian parsley -- well packed
1/4 cup dry white wine
1 clove garlic, I use 3-4 cloves -- minced
1 tablespoon dried basil -- crumbled
1 teaspoon hot red chili peppers -- minces
1/2 teaspoon salt
1/2 teaspoon dried organo -- crumbled
1/4 teaspoon freshly gtound pepper
Prepared casing

Grind the Venison and pork fat med to fine. Mix all ingredients together in large
bowl. .Using sausage stuffer, fill casings twisting off 8 inch links. Tie
and cut. Hang in cool spot until dry, 12 to 14 hours. To cooik: Prick
skin good so they will not burst, put in 1/2 inch of water in larte
skillet and plate as many sausages that will fit without crowding and
cover and simmer for 20 minutes. Pour off liquid and brown on all sides
until golden brown.



NOTES : Note: You can use a pastry bag with the big end open and pull
cassing all the way on and squeeze out the length you want.
Cassings can be bought in the butcher shop. --------- End
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