Venison and Pork Patties

Venison and Pork Patties make a simple and nourishing supper the family. Serve with mashed potatoes and peas.

1 lb. lean venison, minced

8 oz. lean pork, minced

1 onion, finely chopped

1 teaspoon dried sage

1 teaspoon dried marjoram

1 teaspoon grated nutmeg

1 teaspoon salt

1 teaspoon black pepper

1 oz. fresh white breadcrumbs

1 egg, lightly beaten

1 tablespoon butter

1 tablespoons vegetable oil

Place the venison, pork, onion, sage, marjoram, nutmeg, salt, pepper and breadcrumbs in a large mixing bowl. Stir the ingredients well. Using a fork, beat in the egg.

Using well floured hands, shape the mixture into small round patties. Arrange the patties on a plate and place them in the refrigerator to chill for 30 minutes.

Meanwhile, in a large frying-pan, melt the butter with the oil over moderate heat. When the foam subsides, add the patties and fry for 10 minutes on each side or until the patties are cooked through.

Remove the pan from the heat. Using a fish slice or spatula, transfer the patties to a warmed serving dish and serve at once.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus