Rustic Venison Breakfast Sausage Patties
Lean ground venison is blended with pork fat, maple syrup, and warm spices to make juicy, flavorful breakfast sausage patties. They’re a hearty way to start the morning alongside eggs, toast, or pancakes.
Ingredients
- 1 pound ground venison
- 1/4 pound ground pork fat or fatty pork (for moisture and texture)
- 2 tablespoons pure maple syrup
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper (optional, for a bit of heat)
- 1/2 teaspoon ground sage
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon dried thyme
- 2 tablespoons olive oil or butter (for frying)
Instructions
- In a large mixing bowl, combine the ground venison and pork fat.
- Add the maple syrup, salt, black pepper, crushed red pepper, sage, garlic powder, onion powder, nutmeg, and thyme.
- Mix thoroughly with your hands or a spoon to ensure all spices are well distributed.
- Divide the mixture into 8 equal parts and shape each portion into patties about 3 inches in diameter.
- Preheat a large skillet over medium heat and add olive oil or butter. Allow it to heat until shimmering.
- Carefully place the sausage patties into the skillet. Cook for about 5-6 minutes on each side, or until browned on the outside and cooked through, ensuring internal temperature reaches at least 160°F (71°C).
- Transfer the cooked patties to a plate lined with paper towels to drain excess oil.
- Serve hot with your favorite breakfast sides.
Cook’s Notes
Venison is very lean, so the pork fat is essential for keeping the patties moist—don’t skip it. Use a meat thermometer to confirm the patties hit 160°F without overcooking, since lean venison can dry out quickly.
Ingredient Swaps
If pork fat isn’t available, ground pork or even bacon fat can stand in for moisture. Honey or brown sugar can replace the maple syrup if needed.
Serving Suggestions
Serve these patties hot alongside eggs, toast, or a stack of pancakes for a hearty breakfast or brunch spread.
Storage & Reheating
Refrigerate cooked patties in an airtight container for up to 3-4 days and reheat in a skillet or microwave. Uncooked patties can be frozen individually on a baking sheet, then stored in a freezer bag for up to two months, and cooked from frozen with a few extra minutes of cook time.
Common Questions
Why add pork fat to venison sausage?
Venison is very lean, so pork fat helps keep the patties juicy and flavorful instead of dry.
Can I make these patties ahead of time?
Yes, you can shape the patties and refrigerate them for up to 24 hours before cooking.
Can I freeze the patties?
Yes, freeze uncooked patties individually on a baking sheet, then transfer to a freezer bag for up to two months and cook from frozen, adding a few extra minutes.