Roe deer sausages

1. First of all, the roe deer meat must be cleaned of films and tendons. Then soak the meat in cold water for 2 hours. The water must be changed 3-4 times. In this way, excess blood, smell and hairs that could stick to the meat will come out.
2. Then the soaked meat and pork meat are cut into pieces, which can be passed through a meat grinder along with garlic.
3. Grind black pepper with peas in a mortar, chop the bay leaf and sift through a sieve (so as not to get large particles, they are rough). Add salt and coriander to the spices. These spices are quite enough.
4. The finished minced meat is well kneaded with spices. If there is a ready-made natural shell, then we form sausages using a special nozzle for sausages. If not, then I formed it with the help of a food film. We distribute a small amount of minced meat in the form of a sausage, and twist it into a film, the ends of which we twist and tie.
5. We will boil our billets. In boiling water, without salt, we send sausages (you can pierce the film during cooking so that they do not pop up). We cook for 1.5 hours, as the game meat must be brought to full readiness.
6. Boiled sausages for a beautiful color can be grilled and served. They turn out juicy and delicious, without any specific taste and smell.