An old French Canadian recipe, with some modern ingredients, from Pierre Papin.

5 lb. very lean ground venison
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

Mix above ingredients; make into patties and fry in beef suet or butter. Uncooked patties may be frozen for up to 3 months.