National Resource Center for Â鶹ÎÞÂë°æ Native Elders
Honey Sage Venison Sausage
Background Information
At around 100 pounds, blacktail deer is one of Â鶹ÎÞÂë°æ’s smallest food animal prized in Southeast communities and Kodiak Island. Its meat is very mild tasting. I have a Tlingit friend in Juneau who regularly posts pictures of her deer stew. I asked her what traditional venison dishes her family has always prepared. She says they’ve always had: Deer stew, deer chop suey, deer meat, potatoes and gravy, deer sweet & sour, deer roast, fried deer steak. Her family used their traditional food, venison in more contemporary dishes.
Nutrition Facts
Serving size: 4oz | Servings: 12 | Calories 200 | Total Fat 8.1g | Saturated Fat 3.8g | Cholesterol 93mg | Sodium 462mg | Total Carbohydrate 5g | Dietary Fiber 0.2g | Total Sugars 4g | Protein 25.3g | Vitamin D 0mg | Calcium 27mg | Iron 3mg | Potassium 369mg
How to make Honey Sage Venison Sausage
Venison Tales from Flora
Ingredients
Honey Sage Venison Sausage
- 2 ½ pounds ground venison
- ¼ cup honey or maple syrup
- 2 tsp dried sage
- 1 tbsp ground mustard seed
- 1 ½ tsp salt
- 1 tsp dried thyme
- 2 garlic cloves, minced
- 1 ½ tbsp apple cider vinegar
Preparation Instructions
Honey Sage Venison Sausage
- Combine all ingredients in a large bowl using gloved hands.
- Divide the mixture into 4 oz patties.
- Cook in frying pan with 2 teaspoons olive oil
- Additionally, patties can be frozen for up to one year by placing in plastic wrap and then freezer paper.
- Patties can also be refrigerated up to three days.
Notes
- Read the label on honey jar. Is it real honey? Some manufacturers add corn syrup.
- Use real maple syrup not pancake topping.
- Option to use ground mustard power or ground brown mustard seeds.
- Option to decrease salt by one teaspoon.
- Try not to decrease spices, garlic, or vinegar as the cooked sausage will be very mild. Option to increase spices after cooking and tasting a teaspoon size piece of sausage.