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Phyllis Doyle Burns
BellaOnline's Native American Editor

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Spicy Venison Sausage
Guest Author - Deborah Adams

3 lbs. deer meat
1/4 cup bacon drippings
1 cup minced onion
1 cup parsley; chopped
1 teaspoon marjoram
3/4 teaspoon coriander
1 teaspoon oregano
1 teaspoon cayenne
1 teaspoon black pepper
1/4 teaspoon cumin
salt to taste

Grind venison with coarse blade. Add parsley and onion; mix well. Add remaining ingredients and blend well; regrind mixture. Divide the mixture into twelve parts. Shape each section into 2¼ inch by 5 inch sausage patties. Broil or barbecue until brown; be sure meat is well done. Serve with frybread.


This recipe is posted with permission from Wendell and Nancy Deer with Horns. They have a wonderful Native American site.

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Content copyright © 2009 by Deborah Adams. All rights reserved.
This content was written by Deborah Adams. If you wish to use this content in any manner, you need written permission. Contact Phyllis Doyle Burns for details.

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