3 pounds lean venison (trim off the fat, it can taste gamey and rancid quickly)
1 pound ground pork (70ish% lean if you are buying, use pork butt if you are grinding it yourself)
2 tablespoons Mortons quick tender
2 tablespoons brown sugar (light or dark, dark is better)
1 1/2 tablespoons ground sage
1 1/2 teaspoons freshly ground black pepper
1 to 1 1/2 teaspoons crushed red pepper flakes (depending on personal taste)
(note – you can use cayenne pepper powder in this, just reduce the amount by about 1/4 teaspoon)
Mix all the spices together well in a small bowl.
After grinding the meat to your preference, spread out on a baking sheet, sprinkle the spice mix on the meat and mix the spices into the meat. I suggest the baking sheet because it seems easier to me as I’m mixing the spices in by hand.
Shape into rolls, about a pound each (the recipe will make four) and freeze to store. The one you will have to keep out to have for breakfast the next day needs to rest in the refrigerator for 24 hours at least before use.
Cut into patties and fry.
You can also add 1 teaspoon thyme to this recipe for additional flavor.