Quebec Venison Patties

An old French Canadian recipe, with some modern ingredients, from Pierre Papin. 5 lb. very lean ground venison

Ingredients:

• 2 lb. ground pork
• 2 tbsp. ground black pepper
• 3 tbsp. ground nutmeg
• 3 tbsp. salt
• 2 tbsp. dried powdered onion
• 1/4 tsp. powdered garlic

Cooking: 

• Mix above ingredients;
• Make into patties;
• Fry in beef suet or butter.

Note than uncooked patties may be frozen for up to 3 months.

See also:

• Sandwiches, pitas and wraps