Wild Game Mortadella

This recipe is for a Mortadella but using wild game (goose, duck, pheasant, venison, etc).  It follows similar non-game Mortadella.   I used this Honest-food recipe as a reference

Ingredients for 1 kg of meat

• 800 g Gamebird (goose, duck, pheasant,...) or venison.  Trim the fat
  
• 100 g Duck or Goose fat. 
• 100 g pork fat.  If you can't find Duck or Goose fat, can use all pork fat.
  
• 20 g kosher salt
  
• 2.5 g Insta Cure #1
  
• 120 g powdered milk
• 2 g black peppercorns or can use tri-color
• 2 g coriander (ground or whole)
• 10 g minced garlic
• 1 g mace
• 1 g nutmeg
• 1 g anise
  
• 0.5 g ground bay leaf
• 0.5 caraway seeds
• 100 ml chilled white or red wine (I prefer a lighter bodied red - Pinot Noir)
  
• 3 g smoked paprika or dry chipotle for more spice.  If don't have smoked paprika, sweet  paprika will work.
  
• 300 g crushed ice 
• Large casing used for bologna, Fiberous casing.  Soak in warm water for a good hour before stuffing

Optional Ingredients

• 50 g Roasted pistachios
• 4 g Whole tri-color peppercorns
• Pepperoncinis / pickled jalepano
• Olives - usually green ones
• Diced cheese - sharp cheddar, parmesan,...

Tools

• Big stock pot for poach sausages.  Make sure to size you sausages to they will fit in your pot
  
• Sharp knife and cutting board
  
• Iodophor for sanitizing equipment, make up a spray bottle.  Add enough to the water to give it a slight tint is enough.  Sanitize the meat grinder, food processor and sausage stuffer parts that will come into contact with the meat.
  
• Meat grinder with medium (10 mm or large) and finer (6 mm) disk. 
  
• Food Processor
• Sausage stuffer
• Bins/Containers to hold meat, make sure they will fit in your refrigerator and freezer.  I like using stainless steel food prep pans
• Large plastic bind for mixing meat, is nice to have
  
• Latex gloves  

1. Cut the meat and fat into chunks that work best for you grinder,.  Keep them separate.   Put both in the freezer.  Let everything chill for about 45 minutes. Want to try to get the materials below 35 F.
   
2. Meanwhile, mix the salts.  Mix the spices (toss them in a grinder if you have any whole spices) but not the dry milk.  Keep salt and spices separate. 
3. Mix the spices in with the goose meat and pork fat.
4. Grind the meat and fat through the course die (10 mm or larger) on your meat grinder. Keeping them separated.
5. Mix the salts into the meat.  Put the meat, fat and duck/goose fat in the refrigerator overnight. 
6. Grind the ice in a food processor to get it to be small pieces.  Toss in a plastic bag and back in the freezer.  Grind up more that what's required for the recipe, just in case. 
   
7. Next day, the meat and fat should be nicely a chilled (< 35 F).   Add the spices to the meat.  Grinder the meat and fat through a finer die (6 mm), keeping them separated.  Put back in the refrigerator or freezer to cool to at least 37F.
   
8. With the meat chilled, use a food processor to grind the meat until it is smooth.  You might have to do this in batches if you do not have a large enough processor.  If doing in batches, then follow steps 9, 10, 11 and 12.  For each step, make sure the mixture does not get too warm - keep it below 45F.  Check the temp through the process. 
9. For each batch, add in the portion of wine with the processor is running. If meat batch is 1/2 of total then use 1/2.
   
10. For each batch, add in the portion of ice with the processor is running. 
11. For each batch, have the food processor running and in the correct portion slowly add in the pork fat and duck.  Make sure fat is well incorporated before adding more.  Optionally, you can hold out the pork fat to be added at the end (Step 13), fold it in which keeps it as chunks throughout the Mortadella.
    
12. Repeat step 10 but using the correct amount of milk powder for amount of meat. 
13. When done, the mixture should look like whipped ice cream.  Fold in any extra, optional ingredients (pitaschios, peppercorns, etc..) Put mixture into a container and into the refrig to cool for at least 30 mins.
14. To stuff the mortadella, load the mixture into your stuffer with your largest tube attached.  Put on one of the casing,   Make sure to stuff the casing as tight as possible.  You should size the length to make sausages that will fit into your largest stock pot.  The casings are usually 2' long so I make lengths of 10".  Fill, tie to make one, then tie to continue filling.  With the casing filled,  twist the untied end to get the sausage tight.   Using a string or clip, tie the end.  Y
    
15. Put the casing in the refrig on a cookie cooling rack set in a cookie sheet to chill overnight. 
    
16. Get a large pot of water, heat the water to ~160F.  If you have a sous vide, use it.  With the water at least 155F but not above 165F, poach the sausage(s) for 1 hour.  Might have to put a plate on top so the sausage are submerged.
    
17.  When the sausages are cooked, put the sausage in an ice bath for at least 30 mins.   Once chilled,  the sausage can be vacuumed packed for freezer or in the refrig for use for the next 10 days.   
18. To server, slice how ever thick you want.  Eat on a sandwich, with crackers or just plain.