Venison Sausage Patties with Breakfast Biscuits
We always start the New Year with these venison sausage biscuits!
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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