I like venison liver, probably more than calf liver, but I did not have any and used chicken livers. Typically the Cajuns would use pork liver, which has a little stronger iron flavor but it can be difficult to find sometimes. You could try some ethnic food markets if you wanted pork and you live near any. Make sure you taste and over season before stuffing as the rice will absorb a lot of flavor and make it a bit bland once everything melds. Good luck, and post some pics!
I made 15 lbs sweet sausage n 5 lbs hot. I also made 5lbs venison hotdogs
DennyO last edited by
O kaaay, care to share anything more about them?
butch Yeah, you gotta post pics or at least how you think they came out!