🦌 Rick’s Venison Goetta

A True Kentucky Camp Classic

Rich, hearty, and made to feed the crew all winter long — this camp favorite combines venison, pork sausage, and steel-cut oats into a breakfast tradition.

🧂 Ingredients

  • 2 lbs Ground Venison

  • 3 lbs Ground Pork Breakfast Sausage (I use 1 regular and 2 spicy)

  • 4 medium Onions, finely chopped

  • 5 cups Steel Cut Oats (dry, not cooked)

  • 12 cups Beef Broth

  • 3 tbs minced garlic

  • 6 Bay Leaves

  • 4 tbsp Beef-Flavored Base (dry powdered broth)

  • 1 tsp Red Pepper Flakes

  • 2 tsp each Garlic Powder, Tony Chacere’s, Ground Sage, Salt, and Black Pepper

🔥 Directions

  1. In a large slow cooker  (I use 10 quart, if you have smaller use 2), combine oats, broth, base, bay leaves, and all seasonings. Cook on high 2 hours, stirring occasionally.

  2. In a skillet, brown venison, sausage, and onions. (You can drain grease, but leaving it adds flavor and helps hold it together.)

  3. Remove bay leaves. Add meat mixture to oats, stir, and cook on low 2 more hours.

🥣 Finishing & Freezing

  • Yields about 12 lbs of Goetta.

  • Let cool slightly, portion into 1-lb loaves, wrap in freezer paper, and freeze up to 2 years.

🔥 To Serve

Thaw, slice ½-inch thick, and fry in a skillet with bacon grease or oil until crispy.

🔥 Campfire Tip: Fry slices on a cast iron griddle over low coals for a smoky finish.