Venison Breakfast Sausage

by Robert Booz

Perfect for a hearty hunter’s breakfast. The trick here is keeping everything as cold as you can when you make your sausage.


  • 1 pound of cold venison (preferably trim pieces), cut into 1⁄2-inch chunks
  • 1⁄2 pound of cold pork belly or bacon, cut into 1⁄2 inch chunks
  • 1 teaspoon fresh sage, finely minced
  • 1 teaspoon crushed red pepper
  • 1 small onion, grated
  • 2 tablespoons maple syrup (optional)
  • Salt to taste
Venison Breakfast Sausage

Jennifer Christy

Grind your venison and pork belly or bacon into a metal bowl. (I like to freeze the bowl and the grinder overnight.) Mix in your seasonings well. Cook off a pinch of the meat, taste, and adjust seasonings as you see fit. Form about twelve patties and either cook immediately or wrap individually and freeze for later use.

Yield: 6 servings