Mix the minced venison with the egg, salt, and pepper, and shape the mixture into firm patties. Cut the caul fat into suitable pieces and wrap each patty tightly so the fat covers the entire surface. Heat a pan over medium heat and cook the patties slowly, allowing the caul fat to melt gently and hold the patties together while forming a golden, slightly crisp exterior. Turn them carefully during cooking and fry until cooked through but still juicy inside. Serve the patties warm with your favourite side dishes, such as mashed potatoes, root vegetables, a green salad, or a rich gravy.