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Venison Description:

A blend with an aromatic juniper and coriander influence and warm, gently spicy finish.

Best paired with: Venison


5kg Batch – 45g per 1kg of meat.

What you need:

  • 3.5kg Venison
  • 1.5kg Pork (approximately 40% fat)
  • 250mL White Wine (Riesling or Pinot Grigio), chilled (optional: replace with water, if preferred)
  • 250mL water, chilled
  • 1pk Carnivore Collective Venison Sausage Mix


  • Mince meat with a medium plate.
  • Combine spices, wine and water with meat.
  • Mix thoroughly, kneading the meat until it is sticky.
  • Fill chosen casings


Salt, Rice Flour, Coriander, Peppercorns, Juniper Berries, Soy, Sumac, Mace. Gluten Free & Preservative Free.
N.B. Please read above for the full list of ingredients! If you have allergies to this item you are purchasing at your own risk.

Note: Preservative free sausages. When made please freeze or consume within 24 hours.


Carnivore Collective Sausage Seasoning Kit – Venison

  • Paul Boag personally uses and recommend this product as part of his educational courses 

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