Hot Venison Italian Sausage

Regular Italian sausage is great, but hot venison Italian sausage is even better. It can be pan fried and enjoyed as a main course, or used in pasta sauces and as a topping for pizza pies.

Hot Venison Italian Sausage Recipe

When it's hot, it's hot, and this one is as hot as you want it to be. The amount of crushed red pepper can be adjusted to suit your taste to a "T".

  • 2 pounds ground venison
  • 1 pound ground pork
  • 1/2 c. water
  • 4 teaspoons crushed red pepper
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon fennel seeds
  • 2 teaspoons oregano
  • 1 teaspoons basil

Combine all of the ingredients. This recipe is best if it is kept refrigerated for 24 hours for the flavors to blend and the spices to soften and mellow.

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Form the meat into patties and pan fry over medium heat until lightly browned. It can also be fried to use as a pizza topping or in sauces.

Makes great meatballs, too. A few breadcrumbs and an egg, chopped onion and garlic, and wow. You'll have some great spaghetti sauce! Serve up the venison sausage spaghetti with a cool, green salad, crusty garlic bread and a big ol' bottle of wine. Now that's eatin'!

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