My knife was very sharp.  It was to dissect some venison for fresh sausage to be made at the Bullet Proof Cafe. One cut was almost buttery in its tenderness as the knife slipped through it.  I had found, hidden deep in the  Hind Quarter that a friend brought over was a Pearl of lean meat.  I cleaned it carefully and sliced it into a block and went on with the sausage making.

For that I used only the lean, having cleaned the meat perfectly.  I had 11 pounds to which I added 4 pounds fresh pork trimmings from the Pig Wig.  Seasonings included sage, red pepper flakes, onion powder, thyme, oregano, salt, black pepper, & fresh garlic.  Fresh casings were clean & handy. They turned out so perfectly, links about 6″ long.

Time for dinner.  Here is what it looked like.

You can see the thick cut bacon.  Lard the Venison roast to get some moisture working. Make sure you have the garnish.

I do love the way it looks just before hitting the hot pan.

Now it’s time for the heat.  Searing the meat in a very hot pan to crisp the bacon is a huge key.  Being one who prefers the rare side of meat, I want a Pittsburgh chat going on the exterior.  Here we go………….SSSSSSSSSSSSSSSS!

Notice the links on the side.  Black Iron!

Venison is so good.  …………  Bon Appetite….