Deer Camp Breakfast Sausage - KNEP - Kentucky Nutrition Education Program


Deer Camp Breakfast Sausage

Servings:16Serving Size:1 patty
Breakfast sausage

Fresh venison and pork combine to make a sausage that will make breakfast your new favorite meal.


  • 2 pounds ground venison
  • 1 pound ground pork
  • 1 teaspoon dried marjoram or oregano
  • 1 tablespoon dried sage
  • 1 tablespoon dried basil
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 egg, beaten
  • ¼ cup bread crumbs
  • ¼ cup cooking oil


Combine meat and seasonings. Add egg and bread crumbs. Stir well. Shape into 16 patties. Fry in oil until golden brown on each side and internal temperature reaches 165 degrees Fahrenheit.

Source: Adapted from “Wild Game: From Field to Table,” Sandra Bastin, PhD, RD, Extension Food and Nutrition Specialist. Revised July 2007

Nutrition facts per serving: 190 calories; 12g total fat; 4.5g saturated fat; 0g trans fat; 75mg cholesterol; 220mg sodium; 1g carbohydrate; 0g fiber; 0g total sugars; 0g added sugars; 18g protein; 0% Daily Value of vitamin D; 2% Daily Value of calcium; 10% Daily Value of iron; 6% Daily Value of potassium