To six pounds of fresh-killed venison, allow two pounds of fresh fat pork. Chop the meat and mince it very fine. Add six tea-spoonfuls of sage leaves, dried and powdered, the same quantity of salt, and the same of ground black pepper. Having mixed the whole thoroughly, pack it down hard in stone jars, and keep it well covered in a cool dry place.
When wanted for use, make it into small flat cakes, and fry them.