• Melt 2 tablespoon of bacon grease in a small bowl and let it cool to room temperature without becoming solid again.
• To a small bowl, add thyme, sage, fennel, marjoram, salt, black pepper, paprika, red pepper flakes, and cloves. Stir to combine.
• Add ground venison to a medium bowl. Drizzle 2 tablespoon maple syrup over meat. Sprinkle spices over meat.
• Gently mix together with your hands until the spice mixture is well-distributed in the meat.
• Drizzle the melted bacon grease over the meat. Gently mix together until the grease is well-distributed in the sausage.
• Cover the bowl and refrigerate for at least a couple of hours, preferably overnight.
• Divide meat into 12 equal portions. Form the portions into patties approximately 3.5" in diameter and ¼" thick.
• Heat a cast iron skillet over medium-high heat. Add the remaining 1 tablespoon of bacon grease to the pan and let it melt.
• Working in batches, place the sausage patties in the hot skillet. Cook for 3-4 minutes. Flip, and cook for an additional 1-2 minutes or until the outsides are browned and the internal temperature reaches 160°F.

Oven Instructions:

• Preheat oven to 375°F.
• Line a sheet pan with parchment paper and place the sausage patties on the sheet pan.
• Bake for 10 minutes. Flip, then bake for an additional 5 minutes or until the patties are browned and the internal temperature reaches 160°F.

Freezing Instructions:

• Sausage Patties: ​You can make a large batch of sausage patties and freeze them. Place cooked sausage patties on a parchment paper-lined sheet pan and freeze until solid. Store them in a freezer bag or use a vacuum sealer to prevent freezer burn. Cooked sausage patties can be stored in the freezer for up to 3 months.
• Raw Ground Sausage: If you're making a big batch of sausage, you can freeze it in one-pound portions (or whatever works best for your family) in ground meat bags or vacuum bags. Raw sausage is best if used within 4 months but can last up to a year.