Sometimes you get the egg ‘ick’ and need something else to help you reach your protein goals in the mornings! If you’re looking to mix things up, these venison patties are the perfect way to add a solid dose of protein to your breakfast and are easy to prep in batches to have on hand for the week.

This recipe is brought to us by Olivia Robertson. Olivia is a nutritional therapy practitioner. She shares recipes and tips to help her community improve their gut health and hormone health through a nutrient-dense diet and lifestyle. After 10 years of hormonal birth control, a high protein, nutrient rich diet was key to overcoming her hormonal acne, amenorrhea, and chronic fatigue. You can find more high protein, nutrient-dense recipes from Olivia in her upcoming cookbook Nutrient-Dense Meal Prep which is available for preorder now


  • 1lb ground venison
  • 1lb ground beef
  • ½ cup diced dried cherries
  • 1 tsp sea salt
  • 1 tbsp chopped fresh thyme leaves
  • ½ tbsp chopped fresh sage leaves
  • 1 tsp red pepper flakes, optional
  • 1 tbsp maple syrup
  • 1 tbsp ghee or tallow (or other cooking oil of choice)


  • In a large bowl, combine the ground venison, ground beef, dried cherries, sea salt, fresh thyme, fresh sage, red pepper flakes, if including, and maple syrup. Use your hands or a spoon to mix the ingredients until everything is evenly combined. 
  • Form the mixture into balls just larger than a golf ball – you should get 16 equally sized balls. Place the balls on a parchment lined sheet pan and use the back of a spatula to press them into thin patties, about 1 inch thick. 
  • Heat a large skillet over medium high heat. Add the ghee to the pan. Add the patties to the hot pan in small batches, ensuring the pan is never overcrowded. Cook for 3-4 minutes on each side, until golden brown and cooked through. 
  • Store in the fridge for 4-5 days. To reheat, bake them in the oven a 350F for 8-10 minutes or until warmed through. 

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