True wild game connoisseurs prize its unique flavor while the doubting Thomas type dislikes it without giving it a square shake. And venison can be offensive if it hasn't been taken care of properly. It must be disemboweled, skinned, cleaned and cooled as quickly as possible, and kept cool, preferably between 33 and 36 degrees, until it's processed two to three days later. The venison should then be cut and wrapped swiftly in a cool environment. Freeze the finished product immediately and you'll have the makings for some incredible eating.
Many people are of the impression that sausage is made of inferior meats.
And they assume a mixture of spices and smoke will cover up the imperfections. Though the combination of smoke and spices will camouflage minor imperfections, they do little to disguise mistakes originating from improper handling. Even fresh, full-bodied spices can't cover up the gamy taste of rancid game tallow. Put simply, poor quality meat produces a poor quality product. To get top-notch sausage from your venison, excellent care from field to the sausage kitchen is a must.