Ingredients:

  • 1 pound ground venison
  • 1/4 pound ground pork fat (or pork sausage for added flavor)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 tablespoon maple syrup or honey
  • 1/4 cup cold water
  • 2 tablespoons vegetable oil or butter (for frying)

Instructions:

  1. Combine ground venison and ground pork fat in a mixing bowl.
  2. Add salt, pepper, sage, thyme, red pepper flakes, maple syrup, and cold water. Mix using your hands until well combined but do not overwork.
  3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  4. Scoop out about 2 tablespoons of the mixture and shape it into a patty (about 1/2 inch thick). Repeat until all mixture is shaped.
  5. Heat oil or butter in a frying pan over medium heat. Add patties to the pan, making sure not to overcrowd.
  6. Cook for about 4-5 minutes on each side until browned and cooked through.
  7. Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C).
  8. Remove from the pan and serve immediately, or keep warm in a low oven until all patties are cooked.