Caribou Italian Sausage

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I helped my hunting group break down caribou quarters from a fall hunting trip we took the trim and made caribou burger and italian sausage out of it. Here is the recipe we made.

Preparation time: 2 days
Cooking time:

Difficulty: Medium - experience needed

Dietary guidance: g d 


50 lbs caribou meat and 17 lbs organic animal fat we used beef fat
2 1/2 cups minced garlic
1 1/2 cups paprika (sweet)
3 ½ Tablespoons toasted fennel seeds
1 cup sea salt
3/4 cup freshly cracked black pepper
organic casing.
1/4 cup cayenne
½ cup ground anise
2 cups freshly chopped Italian parsley leaves
4 cups dry red wine
Pork casings, optional


1. Cut the meat and fat into 3/4" cubes, use shoulder and shank meat.
2. Toss the meat, fat, herbs and spices in a large tub. Cover and chill for 1 day. Cook a piece of meat in a frying pan. Taste and adjust salt and spice if necessary.
3. Grind using a coarse meat grinder. Pack in casings and vacuum pack or vacuum pack.


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