4 lb. lean venison
1 lb. pork fat or beef suet
12 cloves garlic, minced
3 tsp. crushed red pepper
2 tsp. fennel seeds
1/2 tsp. thyme
4 finely crumbled bay leaves
4 tsp. salt
1 1/4 tsp. freshly ground black pepper
1/2 tsp. nutmeg
1/2 tsp. coriander
2 tsp. paprika
1/2 c. water

Cube the meats and fat; mix together and grind. Add the remaining ingredients and thoroughly blend, using you hands. Stuff into pork casings at 4 to 5-inch intervals or make into patties.

Cover and wrap tightly. Freeze or store in refrigerator. If stored in refrigerator, should be cooked in 3 days. To cook, boil in water to cover for about 5 minutes (if in casings). Then drain off water and fry in their own fat. Patties should obviously just be fried.