Biscuits and Venison Sausage

I wanted to post this recipe on New Year’s Day because we always start the New Year with venison sausage biscuits!  But we were so busy that day, and then I lost the SD card that had these pictures on it. Happily, I found it yesterday as I was organizing my files (my favorite thing to do! Yuck!!)  

I hope you and your family enjoy these delicious sausage biscuits as much as we do.

Click here for my Southern buttermilk biscuits recipe.

Tips

If you do not grind your own venison, use your processed ground venison and cut your panceta in small cubes with kitchen scissors.  Try not to handle the meat too long because it will affect the texture of the final product.

venison sausage biscuit on plate with fork

Venison Sausage Patties with Breakfast Biscuits

We always start the New Year with these venison sausage biscuits! 
Course Breakfast
Cuisine American
Servings 8 people

Ingredients
  

  • 4 pounds of venison scraps. You can use any part of the deer for this recipe, run through the largest holes of the meat grinder.
  • 2 pounds Pancetta run through the same grinder. Have your butcher run it through his grinder if you do not have one of your own.
  • 1 tablespoon salt
  • ½ tablespoon pepper
  • ½ tablespoon red pepper flakes
  • ½ cup dry white wine
  • 2 tablespoons extra virgin olive oil

Instructions
 

  • In a large bowl, mix venison and pancetta with your hands until blended. Add salt, pepper, red pepper flakes, and white wine. Chill for about 30 minutes.
  • Form sausage into 4 ounce patties. Do not over-handle the mix as this can affect the texture of the sausage.
  • Heat olive oil in 10-12’’ cast iron skillet. Add sausage patties and cook over low heat, turning frequently, until light brown on all sides. Cook in batches. Serve with homemade biscuits. See recipe below.
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4 Comments

  1. Stacy Harris says:

    Try this for Christmas morning!

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