This recipe is inspired by fall, full of earthy, herby flavor. Enjoy it cooked up with breakfast, or use it to stuff a venison (or pork) loin or Thanksgiving turkey.
Prep Time:
15 minutes, plus 2 hours to chill
Makes:
1½ pounds
1 pound ground venison
¼ cup lard
1 large onion, diced
½ cup minced mushrooms, such as cremini, portobello, or porcini
3 tablespoons minced garlic
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dried sage
1 teaspoon dried basil
1.
In a large bowl, combine the venison, lard, onion, mushrooms, garlic, salt, pepper, sage, and basil; use your hands to mix well. Cover and refrigerate for 2 hours.
2.
Form the sausage meat into 4-ounce patties. Store the patties in an airtight container in the refrigerator for up to 6 days, or vacuum seal and freeze them for up to 3 months.