5 lbs. venison
1 lb. pork fat or beef suet
6 cloves garlic, minced
2 bay leaves, finely crumbled
2 tbsp. chopped parsley
2 tbsp. basil
1 tbsp. salt
1 tbsp. pepper
1 tsp. nutmeg
1 tsp. thyme

Cube the meats and fat; mix together and grind. Add the remaining ingredients and mix thoroughly using your hands. Stuff into casings or make into patties. Store in refrigerator no more than 3 or 4 days or freeze. To cook, boil stuffed casings for several minutes, then simmer fry until well browned. Fry patties.