Freeze venison and pig fat for better processing, but make sure it is not too frozen as you have to still feeds chunks into meat grinder or food processor. If it's solidly frozen let it thaw out enough that you can pull it apart.

If you using a meat grinder, run the meat, then fat, then onions, garlic, and dry spices through the grinder.

If you are using a food processor don't fill it up, but about ¼ full, and pulse until you have a nice crumbled grind.

Empty ground venison into a large mixing bowl.

Do the same with the fat, pulsing until you get a small grind and add to ground venison.

Now repeat with the rest of the dry ingredients: onion, peeled garlic, salt, fennel seeds, chili, pulse until nicely chopped together.

Add to the venison and fat and mix well together with your hands, adding some black pepper if you want a bit more bite.

Next add in the wine and maple syrup and mix thoroughly.

Form into small burger-sized patties and lay out on/wrap with butcher paper on trays if you intend to freeze or refrigerate for later.

If cooking some immediately, heat skillet and fry on both sides over medium heat until a nice golden-brown colour.