Venison Sausage

• 2 1/2 pounds boneless venison
• 1 pound partly fat boneless shoulder of pork
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 2 juniper berries, finely crushed or ground in a spice mill
• 1/2 cup dry red wine

1. It is best to prepare these sausages at least one day in advance and refrigerate them until ready to cook.
2. As carefully as possible, trim off and discard all membranes, nerves, cartilage and so on from the venison.
3. There should be about 2 pounds of trimmed meat.
4. Cut the venison and pork into 1-inch cubes.
5. Put the cubes in a bowl and add the remaining ingredients.
6. Blend well.
7. If using a sausage stuffer, put half the mixture into the container of a food processor and blend to a hamburger-like texture.
8. Repeat with the remaining meat and combine the two batches.
9. Blend well with the fingers.
10. Follow the manufacturer's instructions for filling the sausage casings.
11. If using a meat grinder and stuffer, follow the manufacturer's instructions for stuffing the casings.
12. When the filling has been added, pinch off the casing and tie a knot at each end.
13. Tie a piece of string at 5- or 6-inch intervals.
14. There should be 11 or 12 sausages.
15. Wrap the sausages in clear plastic wrap and refrigerate overnight.
16. When ready to cook, cut off as many lengths of sausage as desired.
17. Prick each sausage all over, forming pin-sized holes.
18. Grill or broil the sausages, turning as necessary, about 15 minutes or until done.
19. Or preheat the oven to 375 degrees.
20. Place the sausages in a skillet and add 1/8 inch water.
21. Bring the water to a boil and place the skillet in the oven.
22. Bake 15 to 20 minutes, turning occasionally, until the sausages are done.

boneless venison, pork, salt, freshly ground pepper, ground allspice, ground cloves, juniper berries, red wine

Taken from cooking.nytimes.com/recipes/2609 (may not work)