Game meat is cut into pieces, add spices without broth and allowed to stand for 24 hours. And then ground with the coarse grid, the broth was dissolved in warm water and was added to cool the finished mince. Allow to sit for 36 hours and filled into casings. Finished sausage hang in a ventilated place to dry for 20 days and is ready to eat. Store in the freezer each piece wrapped in foil.