Guest Author - Deborah Adams

3 lbs. deer meat
1/4 cup bacon drippings
1 cup minced onion
1 cup parsley; chopped
1 teaspoon marjoram
3/4 teaspoon coriander
1 teaspoon oregano
1 teaspoon cayenne
1 teaspoon black pepper
1/4 teaspoon cumin
salt to taste

Grind venison with coarse blade. Add parsley and onion; mix well. Add remaining ingredients and blend well; regrind mixture. Divide the mixture into twelve parts. Shape each section into 2¼ inch by 5 inch sausage patties. Broil or barbecue until brown; be sure meat is well done. Serve with frybread.


This recipe is posted with permission from Wendell and Nancy Deer with Horns. They have a wonderful Native American site.