Perhaps it wasn't all that clear but we were trying to convey the idea of New England, huntsman's cuisine, Maine woods, cool climate native plant life (which inevitably would flavor local cuisine) and of course buffalo. A handful of people thought it was referring to the town of Buffalo, New York and their fiery food habits. Not so. Really just a buffalo or bison sausage.
I've had an idea muddling around in my mind for a venison sausage lately. This was likely brought about by the relentless conversation about deer-slaying amidst the meat department and store at large this week as we encroach upon opening day for deer here in Maine. I've had vague memories of a recipe from an old job where we actually made venison sausage from trim off a whole Maine farm-raised venison carcass. I: don't remember liking it a lot but there was little if any fat blended into that recipe to my recollection. At any rate, that recipe along with others I've encountered in the past many years pertaining to game meats in general have formed this picture in my head. so... Today while perusing the side case I stumbled upon the bison and thought perhaps today would be as good a day as any, no venison on hand.
This recipe calls for about 60% bison and another 40% pork. To those meats are added fresh rosemary and thyme, juniper berries, some pepper, salt, a minor touch of other herbs and spices, and a fat handful of dried cranberries. It cooks up pleasingly well at about 85% lean and shows touches of the dark meat with bites evoking senses of the maine woods and coast with bites of pine coming out between lean meat, earthy herbs and the sweet/tart familiar cranberry. Perhaps the next batch will include a touch of walnut too.. super woodsy and seasonally appropriate, to my palate. Swing in and make up your own mind.
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