Wild In The Kitchen: Venison Breakfast Sausage

GON Staff | November 1, 2011

Deer season is here! Wake up early and kill a doe, and you could be waking up early to enjoy her for the next few months.

Sunrise Doe (venison breakfast sausage)

2-lbs. ground venison

12-ozs. bacon (ground)

2 Tbl. minced onion

3 Tbl. sage (ground)

1 Tbl. red pepper flakes

1 Tbl. black pepper

1 Tbl. salt

cayenne pepper to taste


If you process your own deer and have a grinder, grind the venison and bacon together until they are thoroughly mixed, running it through a couple times if necessary. If you don’t have a grinder, use your hands to thoroughly mix the venison and bacon together in a large mixing bowl. Add all the remaining ingredients and mix them in thoroughly, either using your grinder or your hands. By this time, the meat and seasonings should be well incorporated. Refrigerate for 24 hours so the flavors can blend, and then shape into 1/2-inch thick patties to cook in a skillet. Or shape meat into 3-inch diameter rolls for freezing.

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