Recipe by Mar~Bear
Goetta is often compared to scrapple or breakfast sausage. I found this recipe in a wild game cook book.
Top Review by Mommaofmany
I was gifted with 9 pounds of venison burger. I searched for good recipes and found this one. It was the first time my eight children had ever tasted venison. They loved it! I made a 1.5x recipe, since the meat was portioned into 1 1/2 pound packages. I served it scooped, since I was too impatient to let it stand and 'age' overnight. Paired alongside scrambled eggs with cheese and homemade buttermilk biscuits, it was a satisfying meal we will repeat. I have plenty left over to make the sausage rolls for the freezer. Thanks for the great recipe and a good experience with venison for my children!
- 1 lb ground venison
- 2 cups hot water
- 1 medium onion, finely chopped
- 1 bay leaf, finely crumbled
- 1⁄2 teaspoon coarse black pepper
- 1 1⁄2 cups oatmeal
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1⁄2 teaspoon thyme
- 1 1⁄2 teaspoons sage
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon crushed red pepper flakes (*)
Directions See How It's Made
- Combine venison, hot water and onion in a large skillet.
- Strip bay leaf from vein and finely crumble into skillet.
- Simmer until meat is no longer pink and onion is tender. Add pepper, oatmeal and salt. Stir quickly and cook for 3 minutes.
- Remove from heat and season with onion powder, thyme, sage, nutmeg and crushed red pepper.
- Spoon meat mixture into loaf pan sprayed with vegetable oil spray. Let stand until firm.
- Remove from pan, cut loaf in half and wrap each half in plastic wrap.
- Freeze one and refrigerate the other.
- To use, slice meat 1/4-inch thick, coat gently with flour and pan fry in small amount of butter or vegetable oil until broned on each side. Serve with eggs and toast for breakfast.
- *you can add more crushed red pepper flakes to taste.