Do I Need to Add Fat to Lean Venison?

The Importance of Fat in Venison Sausages

When making venison sausages, it’s common for the deer meat to be lean, meaning it has a low fat content. This can result in sausages that are dry and lacking in flavor. Adding fat to the venison helps to balance out its lean nature, creating a more palatable and consistent product. A general rule of thumb is to add no more than 25-30% fat to the total meat weight.

Choosing the Right Fat

The type of fat used is also crucial in venison sausage making. Popular options include pork fat, beef fat, and lamb fat. When selecting a fat, consider its flavor profile and melting point. For example, pork fat has a mild flavor and a relatively high melting point, making it suitable for sausages that require a bit of snap when bitten into. Beef fat, on the other hand, has a stronger flavor and a lower melting point, making it better suited for sausages that require a more tender texture.

Mixing and Grinding the Meat

When mixing the venison and fat, use a ratio of 75-70% venison to 25-30% fat. It’s essential to grind the meat and fat separately before combining them, as this ensures a consistent texture and prevents the fat from becoming over-mixed and developing an unpleasant consistency. Use a meat grinder or food processor to grind the meat to a coarse consistency, then mix in the fat until just combined.