Venison Italian Sausage

This Venison Italian Sausage will go great in every one of your Italian recipes!

I love Italian food and I have a plethora of venison in my freezer so this recipe kind of wrote itself! Italian sausage kind of just goes with Italian food. In a lasagna, meatballs pizza, calzone, and every other dish you can think of. Throw this bad boy in it and go to town. I made this sausage loose with my LEM Big Bite Grinder #8, but if you want to case it you definitely can. Also, I used an 80/20 venison to pork fat ratio, but you can go 70/30 or even more fat if you just hate venison.

Making sausage can seem like a scary process, but it doesn’t have to be. Again, keeping it loose so you don’t have to worry about the fat leaking out of the casings or not having a smoker is a great beginning intro into the sausage making world. I have a few recipes coming out of this sausage so keep an eye out for what’s in store and enjoy!!

Venison Italian Sausage
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5 from 6 votes

Venison Italian Sausage

Amazing Italian sausage to throw into any of your Italian dishes!!
Prep Time45 minutes
Course: Appetizer, Sausage
Cuisine: Italian
Keyword: Italian, Sausage, Venison
Servings: 5 lbs
Author: Sophie May


  • 4 lbs venison
  • 1 lb pork fat
  • 1.5 T pepper
  • 3 T salt
  • 1.5 T fennel seeds ground up
  • 1.5 T red pepper flakes
  • 2.5 tsp oregano
  • 1.5 tsp paprika
  • 2.5 T garlic powder
  • 1.5 tsp onion powder
  • 1.5 tsp dried parsley
  • 2 tsp brown sugar


  • Cut venison and pork fat into small cubes that will fit in your meat grinder and place into a freezer for ~10-30 minutes (depending how cold it already is).
  • Mix seasonings together in a small bowl. Make sure your fennel is ground up. I used a coffee grinder, but you can use a spice grinder or mortar and pestle.
  • Grind the venison and pork through a coarse plate in your LEM Big Bite Grinder.
  • Mix the spices thoroughly into the meat with your hands, stand mixer, or meat mixer and then put back into the freezer for 10-30 minutes.
  • Clean your grinder and freeze any part of it that comes in contact with the meat.
  • Grind your meat again through a fine plate in your LEM Big Bite Grinder.
  • Mix the meat again thoroughly. You can add some water if you want to try to help the binding process.
  • This is a loose sausage so when it is sufficiently mixed you are done! You can vacuum seal the sausage or get straight to cooking! Enjoy!!


  1. 5 stars
    This recipe has completely changed how I make my Italian food. I don’t go buy Italian sausage from the store anymore I just use my venison!

  2. 5 stars
    Made the sausage last night with my husband’s antelope. Haven’t eaten it yet, but it smells amazing. Can’t wait to use this in our next Italian meal!

  3. 5 stars
    I made your recipe I used smoked paprika and stuffed it into sausages wow it was great honestly it’s one of my favorites now

    • I do a bunch of game bird sausage and you’ll want to use the 70/30 meat/fat ratio and it is really stringy so make sure it is good and frozen and use your largest grinding bit. Other than that, we love it! We made a Canadian goose jalapeño cheddar sausage and a duck one using Sophie’s Italian sausage recipe here and both turned out terrific as hot off the smoker or cold sliced into a charcruterie.

  4. 5 stars
    I think other web-site proprietors should take this website as an model, very clean and wonderful user genial style and design, let alone the content. You’re an expert in this topic!

  5. 5 stars
    Woah! I’m really enjoying the template/theme of this website. It’s simple, yet effective. A lot of times it’s challenging to get that “perfect balance” between user friendliness and visual appearance. I must say that you’ve done a great job with this. Also, the blog loads very quick for me on Safari. Exceptional Blog!

  6. Hi Sophie,
    Do you have a low / no salt venison sausage recipe. Or a substiute for salt in the italian venison sausage recipe?
    Thank you,
    Larry Garrett

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