This venison pan sausage is made with simple ingredients you probably have in your pantry, making it an easy, go-to recipe for busy mornings or make-ahead breakfasts.
TL;DR
These homemade venison sausage patties are:
- Made with ground venison and pantry spices
- Ready in under 20 minutes
- Easy to customize with heat or fresh herbs
- Perfect for the breakfast table or breakfast meal prep
Think classic sausage patties with clean, savory flavor and just the right balance of seasoning. For an herbier flavor, try this venison breakfast sausage or venison Italian sausage.
Ingredients
- Ground Venison: This recipe works beautifully with venison, but you can also use elk, antelope, moose, bear, or other wild game. However, any ground meat will work as well. (ground pork, ground turkey, etc.)
- Pork Lard: Rendered pork fat adds richness and helps keep the sausage juicy. It's only needed if your venison doesn't have fat ground in. Use less lard for a leaner sausage, keeping in mind that fat improves both flavor and texture.
- Spice Blend: A classic combination of ground sage, kosher salt, black pepper, garlic powder, paprika, marjoram, red pepper flakes, cloves, and brown sugar for a hint of sweetness. If you like making your own spice blends, try this homemade taco seasoning or BBQ seasoning.
See recipe card for quantities.
How to Make Venison Pan Sausage
These venison pan sausage patties are easy to make and cook quickly on the stovetop.
- Step 1: Melt the pork lard and let it cool to room temperature, making sure it stays liquid.
- Step 2: In a small bowl, combine all the spices.
- Step 3: Place the ground venison in a medium bowl. Sprinkle the spice mixture evenly over the venison, and drizzle the melted lard and mix with your hands until fully incorporated.
- Step 4: Divide the mixture and form into 8 patties, about the size of the palm of your hand.
- Step 5: Heat a cast iron skillet over medium-high heat. Grease the pan lightly with your preferred cooking fat. Place the patties in the hot skillet and cook for 4-5 minutes, until the bottoms are nicely browned.
- Step 6: Flip the patties and cook for an additional 3-4 minutes, or until the internal temperature reaches 160°F. Serve warm. Enjoy!
Pro Tips
- Don't overmix the sausage mixture; mixing just until combined keeps the patties tender.
- If your venison is very lean, resist the urge to skip the fat. It makes a big difference in moisture.
- For even cooking, let the patties rest at room temperature for a few minutes before hitting the pan.
Variations
- Spicy sausage: Increase the red pepper flakes or add cayenne for extra heat.
- Fresh herbs: Swap dried herbs for fresh sage or fresh thyme for a brighter, more herb-forward flavor.
- Vinegar: A small splash of apple cider vinegar can add subtle tang and balance the richness of the meat.
Storage
These sausage patties store well and are great for meal prep.
- Refrigerator: Store cooked patties in an airtight container for up to 4 days.
- Freezer: Freeze raw or cooked patties using freezer bags or a vacuum sealer to prevent freezer burn. Patties keep well for up to 3 months. Thaw overnight in the refrigerator before cooking or reheating.
Serving Suggestions
Serve these venison sausage patties alongside eggs, stack them into breakfast sandwiches, make venison biscuits and gravy, or pair with sourdough French toast casserole for a sweet-and-savory breakfast. They're also great tucked into meal-prep bowls or served with rosemary roasted potatoes.
Recipe FAQs
Classic seasonings like sage, garlic, black pepper, and a touch of sweetness from brown sugar work especially well with venison, enhancing flavor without overpowering the meat.
Cook sausage patties in a lightly greased skillet over medium-high heat, browning well on both sides and cooking until the internal temperature reaches 160°F.
Venison sausage is fully cooked when it reaches an internal temperature of 160°F and is no longer pink in the center.
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Thank you!
Annie
📖 Recipe
Simple Venison Pan Sausage
Equipment
Ingredients
- 1 lb ground venison
- 2 tablespoon pork lard, melted (only needed if your meat doesn't have fat ground in)
- 2 teaspoon brown sugar
- 1 teaspoon ground sage
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon marjoram
- ¼ teaspoon red pepper flakes
- pinch ground cloves
Instructions
- Place the ground venison in a medium bowl.
- Melt the pork lard and let it cool to room temperature, making sure it stays liquid.
- In a small bowl, combine all the spices.
- Sprinkle the spice mixture evenly over the venison, and drizzle the melted lardand mix with your hands until fully incorporated.
- Divide the mixture and form into 8 patties, about the size of the palm of your hand.
- Heat a cast iron skillet over medium-high heat. Grease the pan lightly with your preferred cooking fat.
- Place the patties in the hot skillet and cook for 4-5 minutes, until the bottoms are nicely browned.
- Flip the patties and cook for an additional 3-4 minutes, or until the internal temperature reaches 160°F.
- Serve warm. Enjoy!
Notes
- This recipe works beautifully with venison, but you can also use elk, antelope, moose, bear, or other wild game. However, any ground meat will work as well. (ground pork, ground turkey, etc.)
- Rendered pork fat adds richness and helps keep the sausage juicy. It's only needed if your venison doesn't have fat ground in. Use less lard for a leaner sausage, keeping in mind that fat improves both flavor and texture.
- Don't overmix the sausage mixture; mixing just until combined keeps the patties tender.
- If your venison is very lean, resist the urge to skip the fat. It makes a big difference in moisture.
- For even cooking, let the patties rest at room temperature for a few minutes before hitting the pan.
Annie Weisz says
This is my go-to breakfast sausage when I don’t have fresh herbs on hand. Simple spices, great flavor, and always reliable!