Deer Sausage with Honey Sauce
Serves 8

2 pounds deer meat, ground
1/2 pound beef chuck, ground
1/2 pound pork, ground
2 teaspoons salt
1/2 teaspoon ginger, ground
1/2 teaspoon white pepper
1/8 teaspoon nutmeg, ground
1 bay leaf, finely crumbled
6 juniper berries, crushed
1/2 teaspoon black peppercorns, crushed
pinch ground cloves
1/4 cup olive oil
3/4 cup honey
3/4 cup red wine

Combine meats in a large bowl, blending well.

Combine spices in a separate bowl, blend well. Pour spices over meat mixture and work in thoroughly to distribute evenly.

Form the spiced meat mixture into 8 patties. Refrigerate about ½ hour so they will retain their shape during cooking.

Preheat oven to 400 degrees.

Heat olive oil in skillet and brown both sides of the patties. Do not cook them through. Transfer browned patties to a large, shallow casserole dish.

Drain excess oil from the skillet. Add wine, bring to boil, and cook until it is reduced by half (2 or 3 minutes).

Remove skillet from the heat. Stir in the honey to blend it well with the wine.

Pour half the honey sauce over the patties. Bake until the patties are done, about 10 minutes for medium rare. Adjust cooking time to taste.

Remove from the oven, drizzle with remaining honey sauce. Serve immediately.

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Garlicky Smoked Deer
Serves 12 or more

Deer ham, 8 to 10 pounds
1/2 cup salt
1/8 cup black pepper, ground
3 Tablespoons red pepper, ground
1/2 cup apple cider vinegar
1 cup garlic whole cloves, peeled

Combine salt and the black and red peppers. Mix with vinegar to make a thick paste.

With a small, sharp knife, make small slits throughout the deer ham. Make sure they are about 1 inch deep.

Use a turkey baster or very small spoon to fill each slit with a dab of the seasoning paste.

Make more slits for the garlic. Make sure each slit is deep enough to completely engulf the garlic clove.

NOTE: When the meat cooks, the garlic will protrude from the meat if it isn't inserted deep enough. The protrusions are likely to burn and become bitter tasting. You'll want to insert them deep enough so the meat seals them into the deer ham as the meat swells during cooking.

Rub and remaining paste over the outside of the deer ham.

Wrap the deer ham in plastic wrap and place in the refrigerator for 24 to 48 hours. Turn the ham a time or two during this stage to evenly distribute the seasonings.

Cook on a spit over charcoal and/or wood chips for 4 or 5 hours, or until it is done in the center of the biggest part of the ham.

For juiciest results, remove from heat, wrap in foil, and hold for about 20 minutes before slicing.