Homemade Venison Breakfast Sausage Patties


1 tablespoon brown sugar 2 teaspoons dried sage
2 teaspoons salt
2 teaspoons dried basil

1 teaspoon ground black pepper
1 teaspoon onion powder
1/4 teaspoon dried marjoram
1/8 teaspoon crushed red pepper akes 2 pounds ground venison


Stir the brown sugar, sage, salt, basil, black pepper, onion powder, marjoram, and red pepper akes together in a small bowl. Place the ground venison in a large bowl; mix the spice blend into the ground venison with your hands until evenly integrated. Refrigerate for 24 hours to let the avors blend. Divide the ground venison mixture into 8 patties.

As with most venison, use olive oil to grease the pan or dish before cooking. Place a large skillet over medium heat; cook the patties in the skillet until rm, hot, and cooked in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Garnish with thyme.

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