Chef Derek St. Romaine tells why Venison is fabulously Organic

Venison is Organic … I make what I call venison fennel-ise sausage. And I know that’s a funny name, but I grind my venison up and I grind all my vegetables with it. I do green bell peppers, onions and I take fresh fennel, not fennel seed, but fresh fennel itself. I grind that up in there with it, and I grind some celery in there. I use Star Anise seasonings and of course my Cajun blend.

I don’t care what your background is, when people bite into that they just go nuts. My kids, you know I have seven kids, every time I kill a deer, “Daddy are we having fennel-ise sausages tonight?” And I’m like, “Yeah you know it.”

Venison its Organic

I kind of have a little cult following going on now man. I got people all over the world and I’m just taking pictures of dinner. What we feed the kids which isn’t cool part. I haven’t even really started getting into any of the things that I get printed in the magazines or published. So I find that pretty interesting that people like actually just what we do on a normal everyday setting. So that’s making me feel kind of special to be honest with you.

Giving back with Backyard Bow Pro – Well first I’m not the founder, but I’m one of the first guys to join. Mr. Joe Lasher is the founder. He and a good, good friend of mine, an excellent hunter Billy Stewart came up with the idea. when we do fundraisers down here for Backyard Bow Pro, I always make probably 50 pounds of that sausage and people go crazy.

That’s it in a nutshell. And to say that it’s changed a few lives is a drastic understatement. As of, say as of this past season were up to about 420,000 meals that we have donated.

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