This quick and easy venison breakfast sausage has been a family favorite around the breakfast table for many years.
The venison recipes in our house are pretty popular in the months following the fall hunting season.
We all love the unique flavor venison provides, and experimenting with different venison breakfast recipes such as this ground breakfast sausage is what brings the family together.
Especially during the holiday season!
So without further ado, I bring you our family’s favorite venison breakfast sausage recipe.
how to make Italian venison breakfast sausage
Before we begin, you’ll want to gather up all your ingredients, which is essentially everything in the spice cabinet.
Aside from the obvious ground venison, we’ll be including Italian seasoning, brown sugar, salt, pepper, garlic & onion powder, paprika, red pepper flakes and crushed fennel seeds.
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Breakfast sausage recipe
Using a large cast iron skillet, add a splash of cooking oil, and bring it up to medium heat. I don’t usually measure the oil, however, a teaspoon should be plenty.
If you get a good sizzle after splashing a little water in the skillet, you can go ahead and add in the meat.
Use a wooden spatula and break the ground meat down into smaller pieces.
Continue to let it cook for about 2-3 minutes before adding in your spice cabinet; I mean the seasonings mentioned above.
It won’t take much longer for the venison to cook through, so stick around and give it a stir every now and then and break it into smaller pieces as needed.
Keep a close eye on things because as soon as there is no more pink, you are going to want to pull it off the heat. Nothing worse than overcooked breakfast sausage!
Enjoy it immediately with biscuits and gravy (here is a great biscuit recipe) or however you want. After all, you made it!
We have even stirred this sausage into our chili scrambled eggs! Delicious!
Storing your venison breakfast sausage
Store the sausage in an airtight container for up to 4 days (which is the longest we have been able to go without eating it all)
This also freezes well. Let it cool completely before transferring it to a ziplock bag and freezing it for up to 3 months.
It could undoubtedly last longer, but without vacuum sealing, there is a chance for some freezer burn action.
How about reheating?
Reheating is simple with a cast iron skillet. Heat over medium heat until warmed through.
Use a 10-12″ skillet to give yourself plenty of room for the meat to cook evenly.
Preheat the skillet with oil for best results
Make sure the meat is fully defrosted so it can cook evenly.
Does this breakfast sausage taste gamey? Actually no. The flavor most closely resembles a seasoned beef sausage.
Can I make this ahead of time? Certainly. In fact, I’ll often make this at the beginning of the week and stir in a little at a time with scrambled eggs in the morning.
Can I substitute the ground venison? Oh yes! Ground beef, pork, lamb, elk, pretty much you name it, you can make it! You will probably want to drain off the extra grease if you use ground beef.
I also make a maple moose sausage recipe that you can check out here!
Why you’ll love this venison breakfast sausage
This deer meat breakfast sausage is full of flavor and protein and is jammed packed with nutrients. If you are looking for a budget-friendly breakfast recipe, then look no further!
With breakfast being the most important meal of the day, why settle for sugar-packed and processed meals when you can have a healthy, filling breakfast with great flavor any day of the week?
That’s all from me today!
I hope you enjoyed this recipe. If you indeed try it, be sure to drop a comment or a review; I love hearing from you!
And for more great breakfast recipes, check out some of these reader favorites below.
Savory Venison Breakfast Sausage
- 1 lb of ground venison
- 1 tablespoon of Italian seasoning
- 2 teaspoons of brown sugar
- 1/2 teaspoon each of sea salt and pepper
- 1/4 teaspoon each of garlic onion powder and paprika
- 1 teaspoon of crushed fennel seeds
- 1/4 teaspoon of red pepper flakes optional
- Heat a 12" cast iron skillet over medium heat with a teaspoon of cooking oil.
- Add meat to brown for 2-3 minutes, breaking it into small pieces.
- Stir in the seasonings and continue to cook until no pink remains. Approximately another 8 minutes.
- Remove from heat and enjoy immediately.