Venison dried sausage 4,5 kg venison, cut into 50 mm cubes 1,5 kg mutton, cut into 50 mm cubes 1 kg fat from sheep’s tail, cut into 50 mm cubes 70 ml coriander, roasted, ground and sifted 85 ml salt 15 ml freshly ground black pepper 15 ml ground cloves 15 ml ground nutmeg 15 ml brown sugar 700 ml brown vinegar about 200g thin casings Mix the venison, mutton and fat in a mixing bowl. Mix the spices, but not the vinegar, and sprinkle over the meat. Mix through and leave in the fridge overnight to allow the flavors to develop. Sprinkle the vinegar over. Mince the meat coarsely with a sharp mincer. Stuff the meat mixture into the casings and let it dry in a cool, dry, dark place with a draught. It can also be dried with an electric fan. Pack the dried sausage into containers or freeze it.