1lb ground Venison
1lb sweet Italian Sausage
3/4 cup diced onions
5 cloves minced garlic
1 cup fresh breadcrumbs
1 large egg
1tsp kosher salt
3/4 tsp black pepper
1 tsp dried thyme
1/2 tsp paprika
In a mixing bowl, combine the ground venison, pork sausage, diced onions, garlic, breadcrumbs, and crack in egg. Sprinkle in salt, pepper, thyme, and paprika.
Mix everything with your hands well and roll into 1 1/2 inch balls, Flatten and spray smoker grates or screens with kitchen spray.
Arrange on grates and put into a preheated 225 deg smoker with hickory smoke. Let them smoke 2-2 1/2 hours.
Remove and vac pak and freeze until needed. Heat in a pan of boiling water on the boat then serve and enjoy!
Served with friend John McClary. Had Carrot/ Apple Ginger soup, Smoked Venison Sliders on Ciabatta rolls with Yum-yum sauce, swiss Cheese & Coleslaw.
