This is an Italian meat sauce suitable for spaghetti, lasagna, ravioli, whatever. It uses an “Equalizer” technique I stumbled upon by accident.
Venison stock is the perfect base for this simple but fantastic traditional recipe.
This elegant sausage highlights and complements the flavor of venison with juniper berries, rosemary, wine and brandy. Many venison sausage recipes almost seem to apologize for the venison — either masking it with heavy spices or shoehorning it into recipes designed around other meats.