Try Mike's Venison Breakfast Sausage—it's a nice balance of savory and sweet and not too spicy! No venison? No worries—simply substitute pork.
4–5 pounds venison (well-trimmed of fat and connective tissue)*
3 pounds Boston butt
2 tablespoons salt
1 tablespoon black pepper
1 tablespoon crushed red pepper flakes
¼ cup dried brown sugar
6 tablespoons rubbed sage
Use the coarse-grind plate of a meat grinder** and run the venison through and then the pork butt. (If you put the metal parts of the grinder in the freezer for a few hours before using, it helps keep fat from sticking to the metal surfaces.)
Mix the seasoning in a bowl.
I season the pork and venison separately; then mix them together.
Make a small patty and fry the sample in a skillet. You may prefer more or less seasoning based on the sample. Run the completed mixture back through the grinder and package in plastic zipper bag or plastic tube freezer bag.