Sunday mornings are "breakfast mornings" in our household, and today I whipped up a special treat to fry up with our bacon and eggs.

These are just a variation of your typical "sausage patties" but are quite tasty.

  1. Peel 5 or 6 potatoes (I use red) and and I cut a LB of bacon in half, and then quarter each half.
  2. Bring a pot of water to a boil and toss in the potato's, boil them for about 30-35 minutes, untill tender enough for a fork to poke through. Fry up your bacon, but not fully. Just enough so that when cooled, it can be crumbled. Poor bacon grease into a container for later use.
  3. I like to put a strainer in a bowl and spoon my bacon into it, allowing me to collect every last bit of grease, I shudder when I see people use the wadded up paper towels to soak up all that delicious fatty drippings! Dump the drippings into your grease container as well.
  4. Finely chop 1 medium yellow onion, and measure out

    1 Tbs Salt
    1/2 Tsp Allspice
    1/2 Tsp Dried Ground Sage
    1/2 Tsp Dried Ground Basil
    1/4 Tsp Sugar

    And get 1 Large Egg.

    Take potato's out when done and set aside to cool, put bacon in fridge or freezer to cool down so that they can be smashed down to a smaller size. Let your grease you've collected cool, then place in fridge.
  5. Put your ground venison in a large bowl, add your spices, onion and egg, mix with hand same as you would if you were preparing ground beef and seasoning to make burgers. Continue to mix until all egg is blended with spices.

    Get your cooled bacon and smash with tenderizer or knife handle into smaller "bacon bit" pieces, add to mixture and blend well.
  6. Cover potato's and venison with plastic wrap, and set in fridge over night, this will allow the venison to absorb the seasoning. Place your potato's and bacon grease in the fridge as well. We will use the bacon grease in place of oil, when it comes time to frying, creating a nice flavor.

    Take everything out of fridge, and cube up the potato's and mash (not to a fine paste, some lumps are okay).
  7. Add them to the venison and mix by hand, continue adding potato's and mixing until desired consistency and mixture.

    Warm your cooled bacon grease in the microwave so you can poor it onto a hot skillet.

    While the grease warms up, shape your patties to a desired size (should make about a dozen) you can freeze the ones you don't cook for later use.
  8. Cook to desired "doneness" and serve. I like to top them, same as my eggs, lots of hot sauce!
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Preparation MethodFry
SeasonGeneral Wild Game
Preparation Time1 Hour (store overnight)
Serves2 to 4
  • 1LB of ground venison
  • 5 or 6 potatoes (I use red)
  • 1 Pound of Bacon
  • 1 medium yellow onion
  • 1 Tbs Salt
  • 1/2 Tsp Allspice
  • 1/2 Tsp Dried Ground Sage
  • 1/2 Tsp Dried Ground Basil
  • 1/4 Tsp Sugar
  • 1 large egg
Well, I can't resist anymore. I am going Turkey Hunting this year! Haven't been in years.