I was up at my sisters house here in Az. My brother in law runs a tow service and came back from a call on a holiday weekend with an antelope on his tow truck that the highway patrol put down. Freak accident and only damage to antelope was a broken leg. my brother in law hung and cleaned it. When he brought in the meat I ground it course and added Leggs Old Plantation pork sausage seasoning, bag No 25 at about 1/2 half strength, mixed and reground it to fine. I put it through a patty maker with wax paper between patties and wrapped in plastic wrap then slid into freezer bags and froze. We got a mild, full flavored sausage so lean we needed to add oil to a skillet to brown it. For breakfast or two to three patties pressed together for a burger it was the best sausage we have ever had. Now we do the same trick to wild hog and it works great for biscuits and gravy too.
A C Legg Packing CO, Inc
Birmingham, Ala 35203
I have cooked in quite a few places from restraunts to casinos and this set up with a pork shoulder ( or antelope, venison, elk) has always been better than I could buy, just brown in or wipe on a little extra virgin olive oil when cooking wild game. They also have a spicier mix that My brother in law likes better but he always eats his fair share of the milder stuff I make for myself and the wife. I honestly don't know how long it will keep in freezer, we go through it pretty fast.
blindhari