Making deer boudin

Personally, I feel there's better uses for deer meat than making boudin, and to me, boudin is a very mild sausage so using game meat would alter the taste in a direction I don't think I'd care for.

But, to each their own and if you do it, let us know how it turned out.

Most boudins are made by cooking chunks of meat, letting them get tender, and then grinding. In addition, you use the broth you made while cooking.

I guess you can make boudin with ground meat, but it's going to be very different. If you want to have fun and use up your deer meat, go for it. If you want authentic boudin, that's not it.

I see no reason to cut it with pork. Either make a pork boudin or a deer boudin. But...you can if you want.


I don't get the popularity of 50/50 pork and deer. Everyone says it's because the deer is lean. Well then add fat, not meat. I make smoked deer sausage for friends all the time. I always use pork fat, never pork meat. It comes out great and you're not adding pork meat to the sausage. When I grind deer for them, I use beef fat. One friend always has deer meat (venison, as he calls it) because his daughter is good at hunting and he's not, so I get plenty of experience.