This Venison Breakfast Sausage recipe is easy and delicious! Make your own. Here is a step-by-step tutorial that will make you a pro. It has less fat and calories than pork, so you can eat it ...

If you’d like to adapt the recipe for different amounts of sausage, use a blend of 60 percent venison to 40 percent fat and adjust spices accordingly. Ingredients 48 ounces of ground venison ...

If you ever want to stop a conversation dead in its tracks, here’s one way to do it: ask a local meat processor what the seasoning secrets are to making a good venison sausage. Deafening silence ...

Sprinkle flour over the sausage and continue to stir for a couple of minutes. Slowly add about 2 cups of milk stirring continuously, it will slowly thicken. Add more milk to reach your desire ...

I've never tried curing a whole venison ham, but I have cured whole-muscle roasts. You pack the meat tightly with spices and curing salt and let it sit in the fridge for a while—how long depends ...

Yield: If portioning out meat according to recipe (see Step 4), 1 pound of meat makes 10 patties. Ingredients: 3 pounds ground venison 1 pound ground pork ...

½ cup Dale's Seasoning. 3 ounces flour. Directions. Place venison, sherry and jalapeno peppers in a pressure cooker and cook for 35 minutes once the pressure builds. Allow to cool and remove peppers.

So, Hey guys, today on the It's Alive, we're going to make some Pork Andouille sausage. Do that again. That sucked, man. [beep] Hi guys. Today on It's Alive, ...

'This deer was ginormous.' Mississippi teen bags 150-class trophy buck Directions: Cut chickens in half and grill until done. Add wood chips for a smokier flavor if you like.