Venison/Pork Patties

Preparation info

  • Difficulty

    Easy

  • Makes

    4

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Start your sportsman off to duck blind or woods with this for breakfast

Ingredients

  • 1 lb. venison, thawed
  • 1 lb. seasoned bulk pork sausage
  • 1 tsp. salt
  • tsp. pepper
  • ¼ tsp. thyme leaves, crushed
  • ¼ tsp. crushed rosemary leaves (optional)

Method

  • Grind together the venison and sausage. Mix in seasonings. Flour hands and form into 8 patties.
  • Pan-fry slowly about 15 minutes on each side or until patties are cooked through. Drain off fat as patties cook.