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    Source of Recipe


    5 lbs. lean ground venison
    1 tbsp. pepper
    5 lbs. ground pork (40%)
    1 small pinch ground sage
    3 tbsp. salt
    1 small pinch cayenne
    Combine all ingredients. Grind several times through the fine blade of a grinder. Form patties. Cook in pork fat at high heat. Keeps well up to 6 months in a freezer.




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