I had this made special for me in memory of my Dad. 50 % venison, 50% pork and 40% pork fat. Dad drove and fixed busses, he wasn’t a math teacher. I added salt, pepper, sage and just a little bit of red pepper. This takes me back to my days when Dad would have harvested a deer and made a lot of ground meat. He used the pork to not have deer burgers at every meal. I hope you like it.

1 pound ground venison
1 pound ground pork
1/3 pound ground pork fat
1 1/2 tablespoon salt
1 1/2 tablespoon black pepper
1 1/2 tablespoon ground sage
1/2 teaspoon crushed red pepper
2 ounces water

Mix ground venison, ground pork and ground fat mix well.

Mix salt, pepper, red pepper and sage. Add to meats and mix gently.

Let rest in refrigerator over night.

Heat a skillet to medium.

Cook until brown on both sides and an internal temp of 165.

Serve.