Venison Sausage and Ficelle of Cervena Loin with Quince Paste

Adapted by
November 2011
Yield: 30 Servings (appetizer size)


Cervena Venison Sausage
5 pounds New Zealand venison shoulder
2½ pounds fatty pork trim
1 pound pork fat back
1 medium yellow onion, cut fine dice
250 milliliters Madeira wine
1 pint water
3 tablespoons cumin seeds
3 tablespoons celery seeds
3 tablespoons fennel seeds
1 large bunch fresh thyme
1 tablespoon black peppercorns
Salt and freshly ground black pepper
hog casing
Ficelle of Cervena Venison Loin
1 Cervena venison loin
6 quarts chicken stock
8 ounces salt
1 large bunch thyme
4 fresh bay leaves
To Assemble and Serve
Diced quince paste


For the Cervena Venison Sausage:
Grind the venison, pork trim, and fat back through the large dye, then through the medium dye. Do not let the meat get warm. Chill the meat in the refrigerator between grinds. Put the onions, wine, water, and a sachet of the cumin, celery seeds, fennel seeds, thyme, and peppercorns in a sachet in a saucepan. Reduce the mixture until dry. Remove the sachet and cool the onions. When the onions are cool, stir them into the chilled sausage mixture in a standing mixer and season with salt and pepper. Cook a test piece on the grill to check seasoning. When correctly seasoned, stuff the forcemeat into casings to create 4-ounce links.

For the Ficelle of Cervena Venison Loin:
Secure the end of the loin with butcher’s twine. Simmer the stock, salt, thyme, and bay leaves together, then suspend the loin in the liquid for about 4 minutes, holding by the string. Remove and let rest.

To Assemble and Serve:
Roast the Venison Sausages and keep warm. After letting the Ficelle of Loin rest, slice it and lay it over the sausage. Garnish the plate with the natural jus and quince paste.