Deer Camp Breakfast Sausage
Pork
- 16
SERVES
Submitted by Sarah Fritschner
Ingredients
- 2 lb ground venison
- 1 lb ground pork
- 1 Tbsp dried sage
- 1 Tbsp dried basil
- 1 tsp dried marjoram or oregano
- 1 tsp dry mustard
- 1 tsp salt
- 1⁄2 tsp pepper
- 1 egg, beaten
- 1⁄4 C breadcrumbs
- 1⁄4 C cooking oil
Directions
Combine meat and seasonings. Add egg and breadcrumbs. Stir well. Shape into 16 patties. Fry in oil until brown on each side and internal temperature is 165°. Makes 16.
All game recipes and photos compiled from the UK Cooperative Extension team can be found here. Other venison recipes include those for stew, roast, chili, meatloaf, sloppy Joes and steak.
A recipe for Kentucky burgoo using squirrel (or rabbit), venison and pheasant can be found on the Hunter-Angler-Gardener-Cook blog here.
A list of pantry staples every game cook/eater should keep on hand is here.
