Venison Breakfast Sausage Recipe (2024)

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This Venison Breakfast Sausage recipe is a delicious, savory addition to your morning. Ground venison is gently mixed with spices and a secret ingredient to make it juicy!

Venison Breakfast Sausage Recipe (1)

How to make venison breakfast sausage

First, I start with one pound of ground venison. I grind my venison ‘straight’, or without added fat. So my ground venison is pretty lean, which can make it dry.

Sausage is typically juicy, and since venison is so lean, I add a secret ingredient to make it juicy… My secret ingredient is bacon fat! You can use butter, coconut oil, or even olive oil if you prefer. I just like the flavor of bacon fat the best.

I take melted bacon fat, add the spices and stir well. Then I break the ground venison apart gently, and place half of it into a bowl.

Venison Breakfast Sausage Recipe (2)

Next, pour half of the spice mixture over the meat. Add the rest of the venison on top, and pour the remaining spices over the meat.

Using your fingers, gently mix the spices into the meat, being careful not to mix too much. Over-mixing will make the sausage tough.

Venison Breakfast Sausage Recipe (3)

After mixing, form into 8 breakfast patties and fry immediately, or cover with plastic and chill in refrigerator overnight.

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Fry the venison sausage

Over medium heat, melt a bit of butter or bacon fat in a 12″ frying pan. Add breakfast sausage patties to skillet and fry for 2-3 minutes per side, or until internal temperature measures 160 Fahrenheit.

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How to use venison sausage

You can use this bulk venison sausage to make sausagegravy for biscuits, or you can fry it into patties. You can also fry and crumble to use on pizza, in sausage tortellini soup, or many other recipes. Anywhere you use bulk pork sausage – you can substitute homemade venison sausage. Here is an article with “Cooking venison tips”.

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Can I freeze venison sausage?

Yes! Absolutely. Just wrap in freezer paper or place into a plastic freezer bag and place in freezer. You can also form into patties before freezing, if desired.

Venison Breakfast Sausage Recipe (7)

Venison Breakfast Sausage Recipe (8)

Venison Breakfast Sausage

Venison Breakfast Sausage is savory, tasty, and simple to make.

4.46 from 155 votes

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Prep Time 10 minutes mins

Cook Time 6 minutes mins

Total Time 16 minutes mins


  • 1 lb ground venison
  • 2 Tableaspoons bacon fat melted
  • ¾ teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • teaspoon cayenne
  • ½ teaspoon black pepper


  • Stir the seasonings into the bacon fat.

  • Break apart the venison in a bowl, and pour the seasoning mixture over the meat. Using your fingers, gently mix together.

  • Form into patties and fry for 2-3 minutes per side over medium heat.


You can substitute melted butter or olive oil for the bacon fat, if desired.

To make Bacon fat: fry a pound of bacon and remove the bacon to a plate. Use the remaining fat in pan.

You may freeze the sausage raw or cooked. Just use a freezer-safe wrapping or container.

You may add more cayenne for spicy sausage, or add brown sugar for sweeter flavor.

You may omit the Italian seasoning and add sage for a different flavor.


Serving: 2pattiesCalories: 189kcalCarbohydrates: 1gProtein: 25gFat: 9gSaturated Fat: 4gCholesterol: 91mgSodium: 523mgPotassium: 399mgFiber: 1gSugar: 1gVitamin A: 36IUVitamin C: 1mgCalcium: 24mgIron: 4mg

Keyword breakfast meat, deer meat, venison

Tried this recipe?Let us know how it was!

Venison Breakfast Sausage Recipe (9)

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Venison Breakfast Sausage Recipe (15)

Reader Interactions


  1. Venison Breakfast Sausage Recipe (16)Chelsey says

    I am not too familiar with cooking with venison so I have been just googling recipes. A lot of them say that it is very “gamey” and to use something acidic to get rid of that. You recipe didn’t call for anything acidic to help that. So do these end up having that “gamey” taste? I have picky in-laws that I cook for so I just want to make sure not to mess this up. lol

    • Venison Breakfast Sausage Recipe (17)Kay Schrock says

      I believe that sex/age of animal, field-dressing, and processing are the most important things to consider when it comes to gamey flavors. If you are serving meat from a doe or young animal, it will taste a lot better than a big old trophy buck!
      Having said that, I don’t add anything specific to cover wild game taste. I am pretty picky about wild game, and I don’t think this recipe will be noticeable. If you are concerned, you could mix in a bit of pork sausage to give it a juicier texture. There are enough spices in this recipe that it should cover any gamey flavor.
      I have fed wild game to many friends who ‘hate’ wild game, and they either don’t notice the difference, or they agree that it tastes good. Good luck with the in-laws!


    • Venison Breakfast Sausage Recipe (18)Tony P. says

      Venison Breakfast Sausage Recipe (19)
      Since I started processing/butchering our bucks and does, we have not had gamey venison. We have a girl with with a sensitive palette and she enjoys venison steaks, chili, burgers…it just isn’t gamey.
      A tip is mix 50 – 50 venison-beef for the chili, burgers, meatloaf.


    • Venison Breakfast Sausage Recipe (20)AdamR says

      “Gamey” is mostly a term for people who don’t care for the taste of venison. Age and sex of the animal have very little to do with it. The biggest factor in better tasting meat is field care. Get the animal gutted and the meat cooling as quickly as possible. This will make the flavor of the meat milder, which is what most prefer and reduces what some call the gamey taste.


  2. Venison Breakfast Sausage Recipe (21)Ron Erickson says

    I have been looking high and low for a bulk sausage recipe that does not use sage. I have had a very successful year hunting and need ways to use all of the meat. Is it possible to used ground pork butte in place of the bacon grease if I want to make a large batch such as say 15 pounds so I can freeze it for later use? If so, what ratio of venison vs pork butt? Thank you!


    • Venison Breakfast Sausage Recipe (22)Kay Schrock says

      Yes, replacing the bacon grease with pork butt would make very good sausage! I think the ratio is just personal preference… I am planning to make a bulk recipe using 25% pork, ground with the venison. It’s been a few years since I did this, so I want to make another batch with my next animal, and write down all my measurements.


  3. Venison Breakfast Sausage Recipe (23)Tony P. says

    Venison Breakfast Sausage Recipe (24)
    Thanks for the recipe and I’ll try it this week-end.
    BTW, twitter now allows tips from one user to another (no-fee on twitter’s part). Consider enabling it.


    • Venison Breakfast Sausage Recipe (25)Kay Schrock says

      I haven’t heard of the Twitter tips.


  4. Venison Breakfast Sausage Recipe (26)Cody Harrison says

    Venison Breakfast Sausage Recipe (27)
    It was delicious I had to add more seasoning just for my taste. Will definitely use it again.


  5. Venison Breakfast Sausage Recipe (28)JVaughan says

    Venison Breakfast Sausage Recipe (29)
    I had not eaten deer in a long time and my memory of it was that I didn’t like it. However, we got a lot of deer from our daughter and so I tried your recipe and it was delicious! Everyone loved it! Thanks!


    • Venison Breakfast Sausage Recipe (30)Kay Schrock says

      I’m so happy to hear that! We really like the sausage, too.


  6. Venison Breakfast Sausage Recipe (31)William L. says

    Made it this morning. Super moist and flavorful. I added soffritto seasoning from Trader Joes instead of Italian and went with grated butter. I finished them with a small dash of real maple syrup while they rested. A great hearty start to my day.


    • Venison Breakfast Sausage Recipe (32)Kay Schrock says

      Those adjustments sound delicious!


  7. Venison Breakfast Sausage Recipe (33)Gary Hofer says

    Hi I’m wondering if I can use bacon grease in my sausage to get the bacon flavor, what I mean is mix bacon grease in ground moose or deer, make my sausage and then freeze it?


    • Venison Breakfast Sausage Recipe (34)Kay Schrock says

      That would work just fine!


  8. Venison Breakfast Sausage Recipe (35)Carla Bordine says

    Venison Breakfast Sausage Recipe (36)
    My man doesn’t like the taste of sage, so finding recipes without it has been a challenge. I am in the process of cooking the first batch right now, and it smells heavenly!


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Venison Breakfast Sausage Recipe (2024)


What is the ratio of pork fat to venison for breakfast sausage? ›

A lot of people seem to go much leaner than 20% with their venison grind. But the rule of thumb for sausage seems to be 20-30%, or 25%-30%. I was able to source pork back fat and pork shoulder. Right now I'm leaning towards: 20% back fat, 20% pork shoulder, 60% venison = ~26% fat.

What gives breakfast sausage its distinct flavor? ›

Breakfast sausage (or country sausage) is a type of fresh sausage, typically made from pork, that is a common breakfast food in the United States. In the United States, the predominant flavorings used for seasoning are black pepper and sage. There are also varieties seasoned with maple syrup or cayenne pepper.

What is the best fat to mix with venison? ›

Depending on what you're planning to cook, you may want to add fat to your ground venison. This added fat can be bacon, pork shoulder, pork belly, beef tallow, etc. It's purely personal preference. I always add about 15-20 percent fat if I'm making hamburger or kebabs, which makes the meat juicier and more flavorful.

What fat to add to venison sausage? ›

Pork fat is usually added to the venison meat to add fat. You can get pork trimmings from your local butcher. I like to make 60/40 venison sausage, which means you mix 60% venison with 40% pork fat trimmings. Cube the venison and pork trimming to a size that you can feed into your grinder.

What is the best pork to mix with venison for sausage? ›

Pork can be almost all fat (trimmings), or lean with fat (pork butts or shoulders). Here are some guidelines for Venison or Elk: 1. Using a ratio of 50% game meat to 50% pork butts or pork shoulders will give you a high quality sausage with a pork influence.

How much pork to mix with venison for sausage? ›

We like to use a 50/50 ratio of ground pork to ground venison. So, for every pound of venison you'll use a pound of pork. This is completely subjective, though. You can use more pork to venison or more venison to pork.

What is the most important ingredient in sausage? ›

MUSCLE MEATS. Skeletal muscle meats from slaughtered animals are the principal ingredients used in sausage production. However, the different skeletal muscles vary not only in their contents of fat, water and proteins, but also in their water binding and emulsifying properties, colour, etc.

What's in Jimmy Dean breakfast sausage? ›


What is the most common spice in sausage? ›

Salt was the main seasoning and preservative and it still plays an important role in sausage today. It was even named for salt, derived from the Latin word salsicus, or “seasoned with salt”. When you make your own sausage, you're in control.

How much lard to add to venison? ›

My rule of thumb is to add 10-20% fat when making venison burgers. The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer. On the other hand, an authentic sausage should be succulent. Fat is fundamental to creating a juicy product.

Can you mix ground beef and venison? ›

Sometimes I combine ground venison and ground beef 50-50 to make a better mix for any recipe that calls for ground meat. If you do this, you can buy the cheaper ground beef that is a 75-25 mix of lean to fat, and when you add the leaner ground venison, you still get a pretty lean mix.

Why is venison fat inedible? ›

That's because it contains high amounts of stearic acid. The stearic acid in deer fat does the same thing and it coats your mouth with the venison flavor. Some people really don't like this, but drinking something acidic like wine with venison can cut through that mouthfeel.

Can I use lard in venison sausage? ›

Lard is melted or rendered fat and is not good for making sausages.

What is the meat to fat ratio for breakfast sausage? ›

Sausage Ratios

The standard for sausage preparation is a 2:1 lean to fat ratio (65-70% lean meat to 30-35% fat). Some ratios are as high as a 1:1 lean to fat ratio (50% lean meat to 50% fat) or lower at a 4:1 lean to fat ratio (80% lean meat to 20% fat).

What is a substitute for pork fat in venison? ›

Beef trimmings are an alternative to pork fat. When buying a fatty brisket or steaks, I trim off the fat and save it to add to ground venison. You can also ask your butcher to set it aside for you.

What is the best fat ratio for breakfast sausage? ›

Sausages should contain 25-30% fat. This may seem like a lot but many commercially made sausages contain 50% fat. So, you need 250-300g of fat per 1kg of sausage mix. Like most things to do with sausages, it is not necessary for the ratio of fat to meat to be perfect.

What is the fat ratio for homemade sausage? ›

Typically, when making sausage you want to aim for a cut that gives you a ratio of 80% meat and 20% fat. When making sausage you want to avoid leaner cuts of pork which will typically end in the word “loin” (i.e. tenderloin).

How much pork fat to add to deer? ›

Remember adding pork butt, you are adding meat as well. The pork butt is not pure fat, probably only 30-40 percent fat. Usually when I add pork butt I will go with 70% venison and 30% pork butt.

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