Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                Lb.  lean venison
  1                Lb.  pork fat or beef suet
  12            Cloves  garlic -- minced
  3               Tsp.  crushed red pepper
  2               Tsp.  fennel seeds
     1/2          Tsp.  thyme
  4                     finely crumbled bay leaves
  4               Tsp.  salt
  1 1/4           Tsp.  freshly ground black pepper
     1/2          Tsp.  nutmeg
     1/2          Tsp.  coriander
  2               Tsp.  paprika
     1/2            C.  water

Preparation:

Cube the meats and fat; mix together and grind. Add the remaining ingredients and thoroughly blend, using you hands. Stuff into pork casings at 4 to 5-inch intervals or make into patties. Cover and wrap tightly. Freeze or store in refrigerator. If stored in refrigerator, should be cooked in 3 days. To cook, boil in water to cover for about 5 minutes (if in casings). Then drain off water and fry in their own fat.

Nutritional Information:

182 Calories (kcal); 5g Total Fat; (22% calories from fat); 8g Protein; 35g Carbohydrate; 0mg Cholesterol; 8559mg Sodium