Venison Breakfast Sausage (and Sausage, Egg, Cheese Biscuit)

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Yum, yum, yum. I’ve always loved breakfast sausage, preferring it to bacon any day. And I must say, this is the best breakfast sausage I’ve ever had.

Venison Breakfast Sausage


  • 1 lb ground venison
  • 1/2 lb pork fat
  • 1/2 tablespoon course salt
  • 1/2 teaspoon rubbed sage
  • 1/3 teaspoon rubbed summer savory
  • 1/8 teaspoon ground nutmeg
  • 2/3 teaspoon ground marjoram
  • 1/3 teaspoon ground black pepper


  1. Put the venison through the meat grinder with the pork fat so that it is well mixed.
  2. Mix in other ingredients, being sure to blend well.
  3. Form into thin patties (I usually make 1 to 2 oz patties). Cook on skillet.

Note: these freeze well. I place wax paper between each patty so that I can easily separate them once they’ve thawed.

This morning, we took breakfast decadence to a new level and make breakfast sandwiches with the sausage…oh they were good!

Venison Sausage, Egg, and Cheese Sandwich


  • 1 English Muffin, toasted
  • 1 egg, scrambled (using butter or olive oil)
  • 1 oz smoked gouda
  • 1 venison breakfast sausage


  1. Layer the muffin with the egg, cheese and sausage and get ready to say goodbye to McDonald’s forever!

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