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Ingredients
US|METRIC
15 SERVINGS
- 10 lb. venison (coarsely ground)
- 5 lb. pork butt (coarsely ground)
- 5 tsp. salt
- 3 tsp. pepper
- 2 1/2 tsp. fennel seed
- 6 tsp. oregano
- 2 1/2 tsp. garlic powder
- 1 1/2 tsp. crushed red pepper
- 1 1/2 tsp. cayenne
- 2 tsp. italian seasoning
- 4 tsp. sugar
- 1 1/2 tsp. cumin
- 10 Louisiana Hot Sauce (– 20 squirts of, Mark uses Frank’s hot sauce)
- 10 worcestershire sauce (squirts)
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NutritionView More
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610Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories610Calories from Fat230 |
| % DAILY VALUE |
| Total Fat26g40% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol150mg50% |
| Sodium1130mg47% |
| Potassium720mg21% |
| Protein93g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate5g2% |
| Dietary Fiber<1g3% |
| Sugars2g |
| Vitamin A4% |
| Vitamin C4% |
| Calcium8% |
| Iron70% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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