Waitrose - Venison & Pork
I
won't make too much fuss but
I do like venison prepared
as a sausage! However what's
mixed with it to provide
some fat content is
important. In this case,
pork. Good choice.
Venison is a lean meat and
as such if you were to make
a venison only sausage it
would be very firm and very
dry! So adding beef or pork
to provide the fat is
certainly an option, but add
beef and the whole sausage
will taste of beef. Add pork
though and you will still
taste the venison.
We've sampled a few venison
sausages for our "other than
pork" reviews, and these
Waitrose venison and pork
with port, thyme and citrus
are certainly different.
Produced from free range red
deer, sourced from a small
group of specialist farmers
operating sustainable
farming methods. Good
quality ingredients, within
natural skins, is the way to
make difference.
In the raw they are not so
deep in colour as some, and
when cooked they are also
slightly less coloured, but
the taste is certainly still
gamey and rich. The port,
thyme and orange citrus
creates an edge and gives
them a notable difference.
Texture-wise there is a
definite crumble which is no
doubt by virtue of the added
16% pork with the 66%
venison. The crumble though
did cause concern with some
of the troops however. There
were a few comments about
the contents being too loose
and crumbly when the sausage
was cut. Not a major issue
but one that affected the
overall scoring. !
Waitrose - Venison & Pork (Nov
2013)
Here's the
sample details:
110x28mm before cooking, 90x30mm
after.
63g before cooking, 54g after.
That's a shrinkage of 12% & weight
loss of approx 14%.
6 sausages in a 380g pack for £3.29
(£8.66 per kg)