Think of this as the “wild” child of your breakfast table. While venison is famously lean, this recipe cheats the system by leaning hard into the flavors—expect a punchy kick from the red pepper flakes balanced by a tinge of maple sweetness. It’s the perfect way to use that freezer haul for something more exciting than another stew. In about 20 minutes, you’ll have a protein-packed, savory sidekick for your eggs that makes store-bought pork patties look seriously uninspired.
Quick Stats
| Metric | Details |
| Prep Time | 10 minutes |
| Cook Time | 12 minutes |
| Total Time | 22 minutes |
| Servings | 4 (approx. 8 patties) |
Ingredients:
- 1 lb ground venison
- 2 cloves garlic, minced
- 1 tsp red pepper flakes
- 1 tbsp fresh sage, chopped
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp maple syrup
- 1 tbsp olive oil (for cooking)
How To Make It
- The Mix: Toss your ground venison into a bowl with the minced garlic, sage, red pepper flakes, salt, pepper, and that crucial splash of maple syrup. Get in there with your hands—just don’t overwork the meat, or it’ll get tough.
- The Shape: Roll them into small balls and flatten them into 2–3 inch patties. Pro tip: Make a small thumb-print indentation in the center of each so they don’t puff up like mini-footballs in the pan.
- The Sizzle: Heat your olive oil over medium heat. Sear those beauties for 3–4 minutes per side. Since venison is lean, keep an eye on them; you want a nice brown crust without drying out the middle.
- The Serve: Stack ’em high next to some runny eggs or slide one onto a biscuit with a little extra maple drizzle if you’re feeling indulgent.
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