Hunting is a huge part of our lives here in the ginger home. Not only did I grow up in a hunting family, but Chuck did as well, and because of this venison makes up a large part of our diet, over the years we have developed a large number of recipes this is one of my favorites.
We love breakfast sausage in our house and this recipe is adapted from a universally used breakfast sausage recipe. We do however like to switch it up and use maple syrup instead of brown sugar, or sometimes add a pinch more cayenne to spice things up. I have also been know to through a pinch of cinnamon in on a day when the sausage will accompany something like french toast.
(Adapted from Alton Brown)
- 2 lb venison (Diced into ¼’ to ½’ cubes)
- 2 ounces fat (Diced into ¼’ to ½’ cubes)*
- 2 teaspoons kosher salt
- 1½ teaspoons black pepper
- 1 teaspoon ground sage
- 1 teaspoon dried thyme
- ¼ teaspoon dried rosemary
- 1 tablespoon light brown sugar (or ½ tablespoon maple syrup)
- ½ teaspoon nutmeg
- ¼ teaspoon cayenne pepper
- Combine the all ingredients in a large bowl and toss to mix well.
- Using the fine blade of a grinder, grind it all together and store in a sealed package.
- The mixture will sit in the fridge for up to 1 week, or freeze for up to 3 months.