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Fiery venison and Cheddar sausage recipe

Fiery venison and Cheddar sausage recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Game
  • Venison

A simple, yet delicious sausage recipe. It's made by mixing together cured venison with Cheddar cheese and other seasonings. Serve for dinner or use as a sandwich filler.

41 people made this

IngredientsServes: 40

  • 250ml cold water
  • 3 tablespoons curing salt
  • 2 teaspoons mustard seeds
  • 1 teaspoon garlic granules
  • 1 teaspoon coarse ground black pepper
  • 2 teaspoons liquid smoke flavouring
  • 1.35kg lean minced venison
  • 120g grated Cheddar cheese
  • 2 Scotch bonnet chillies, seeded and finely chopped or to taste

MethodPrep:30min ›Cook:1hr30min ›Extra time:1day chilling › Ready in:1day2hr

  1. Stir the water, curing salt, mustard seeds, garlic granules, black pepper and liquid smoke in a large bowl until the curing mixture has dissolved. Mix in the minced venison, Cheddar cheese and chillies; mix until evenly blended and somewhat sticky, about 3 minutes. Divide the mixture in half and roll each half into 5cm thick logs. Wrap each log tightly with foil and refrigerate for 24 hours.
  2. Preheat an oven to 150 C / Gas 2. Line a baking tray with foil, then remove the foil from the sausage logs and place them onto the baking tray.
  3. Bake in the preheated oven until the internal temperature reaches 75 degrees C, 1 1/2 to 2 hours. Cool the sausages on a rack until they have cooled to room temperature. Dab occasionally with a kitchen towel to absorb excess fat. Slice thinly to serve.

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Reviews & ratingsAverage global rating:(60)

Reviews in English (52)

by Ronny

I adjusted this recipe to stuff summer sausage casings. I got the casings from Cabelas, and used about 6 0z of pork butt with it. I ground and stuffed the sausage. then convection roasted at 170 for a few hrs until the internal temp was 165. Excellent!-03 Jan 2009

by Caribou

This is a great recipe! I use natural hog casings and smoke it with hickory smoke in my smoker. I have made this three times and the modifications I have made to my taste are using a 1 1/2 cups high melt temperature cheddar & doubling the amount of jalapeno peppers. Thanks for sharing such a great recipe with us all!-18 May 2009

by pat

Just made this recipe from my sons first deer.This is absolutely the BEST we have EVER had.I didn't change a thing and have no plans to.EXCELLENT recipe.THANX FOR SHARING-02 Jan 2009

Five Easy and Delicious Recipes for Fresh Wild Game Sausage

Brad Fenson

Making wild game sausage—whether it’s links for the smoker or patties for the grill—is easy, and delicious. Brad Fenson

Making sausage is a perfect way to spice up the wild game you bring home from the field. Venison is ideal for sausage, as it’s lean and takes on different spices and flavors well. It’s also a great use of trim meat. Homemade sausage recipes can seem intimidating, but trust me: they’re easy, and fun once you get the hang of the process. The recipes that follow are good for beginners—and don’t be afraid to tweak any of the recipes to your liking.

Deer season is in full swing now with the regular deer season opening for most of New York State on November 17th. Here is a recipe for a delicious summer sausage you can make at home. It is perfect for holiday parties! />

1 cup cold water
3 tablespoons Tender Quick Curing salt
1-2 teaspoons mustard seed
1-2 teaspoons garlic powder
1 teaspoon marjoram (optional)
1 teaspoon ground black pepper
2 teaspoons liquid smoke flavoring (omit this if smoking the sausage)
3 pounds ground venison
1 cup shredded or finely diced cheddar cheese
2 jalapeño peppers, seeded and finely diced

In a large bowl, mix water, curing salt, mustard, garlic, marjoram, black pepper and liquid smoke until the salt is thoroughly dissolved. Mix in the ground venison, cheese and jalapeño peppers until evenly blended (it’s easiest to do this with your hands, wearing food gloves).

Divide the mixture in half and roll each half into 2 inch thick “logs.” Tightly wrap each “log” with aluminum foil and refrigerate for 24 hours.

After 24 hours, carefully remove the aluminum foil from the sausage logs and place them on a baking sheet. Preheat oven to 300 degrees. Bake the sausage until they reach an internal temperature of 170 degrees, about 1.5 to 2 hours. Let cool and slice thin to serve.

*If smoking the summer sausage, omit the liquid smoke when mixing ingredients. Then instead of baking the unwrapped sausage logs, cook them in a smoker according to the manufacturers recommendations, making sure the meat reaches an internal temperature of 170 degrees.


Heat the oil in the casserole then, with the heat at medium, brown the sausages evenly all over, taking care not to split the skins by turning them over too soon.

Next, using a slotted spoon, transfer them to a plate while you brown the diced bacon along with the garlic and shallots. Now crush the juniper berries very slightly without breaking them – just enough to release their flavour. Return the sausages to the casserole, pour in the wine and add the berries, then thyme and bay leaves. Now season lightly, bring it all up to a gentle simmer, put a lid on the casserole, turn the heat as low as possible and let it all simmer gently for 30 minutes.

After that, add the mushrooms, stirring them in well, then leave everything to cook gently for a further 20 minutes – this time without the lid so the liquid reduces slightly. To finish off, remove the sausages and vegetables to a warm serving dish, mix the flour and the mustard powder with the softened butter until you have a smooth paste and whisk this, a little at a time, into the casserole. Let everything bubble for a few more minutes, then take the casserole off the heat, return the sausages to the casserole, whisk in the redcurrant jelly – and it's ready to serve.

Recipe Summary

  • 5 pounds ground venison
  • 2 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
  • 2 teaspoons mustard seed
  • 2 ½ teaspoons garlic salt
  • 2 ½ teaspoons ground black pepper
  • 1 teaspoon liquid smoke flavoring

Place the venison in a large mixing bowl. Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and liquid smoke. Mix well with your hands until the mixture is evenly blended and begins to stick together, about 2 minutes.

Cover the bowl with plastic wrap and refrigerate for 3 days, mixing well each day.

Preheat an oven to 200 degrees F (95 degrees C).

Divide the mixture into 5 one-pound logs, place onto a broiler pan, and place a sheet of aluminum foil on top to cover.

Bake in the preheated oven until the logs are no longer pink in the center, and an instant-read thermometer inserted into the center reads 160 degrees F (70 degrees C), 6 to 8 hours. Turn the meat once or twice during cooking. Allow to cool before slicing thinly and serving.

Venison Cheddar Biscuits

Prep Time: 11 minutesYield: 13 Biscuits
Cook Time: 9 minutesServing Size: 1
Total Time: 20 minutesCalories Per Serving: 413


  • 4 cups of self-rising flour
  • 1/2 tsp. cayenne pepper
  • 1/2 cup vegetable shortening
  • 2 cups venison sausage, fried
  • 3/4 cup shredded Cheddar cheese
  • 1 1/2 cups of buttermilk
  • Cooking spray
  • 2 tbsp. melted butter (optional)


  1. Preheat the oven to 350°F and sift the flour in a large bowl. Add cayenne pepper and mix well.
  2. Add shortening to the flour and cayenne and cut it into crumbs with a pastry cutter or fork. Then add the venison sausage and cheese and mix. Now add the buttermilk and mix very well.
  3. Place the dough on a floured cutting board and knead 3-4 times and then roll the dough to 3/4″ thickness all around and cut all of the biscuits out. Continue until all dough is used.
  4. Place on a large cookie sheet, sprayed with cooking spray and bake until the tops start to brown, about 8 minutes and then remove from the oven, brush with melted butter and place back in the oven just long enough for the tops to brown slightly–less than a minute.
  5. Remove from the oven and place on a cooling rack and devour!

Watch and Follow…

The good, the bad, and the delicious…

  • Venison Cheddar Biscuits are high in protein, iron, and calcium.
  • They’re also very high in sodium, fat, cholesterol, and calories.

See tips below for making this a more diet-friendly recipe.

Venison Cheddar Biscuits Nutrition Facts

Yields: 13 Biscuits Serving: 1 Biscuit
Calories 413 Calories from fat: 37
% Daily Value*
Total Fat 21 g 32%
Saturated Fat 8 g 38%
Monounsaturated Fat 6 g
Polyunsaturated Fat 5 g
Trans Fat 0.0 g
Cholesterol 78 mg 26%
Sodium 850 mg 35%
Potassium 292 mg 8%
Total Carbohydrates 29 g 10%
Dietary Fiber 1 g 5%
Sugars 2 g
Protein 24 g 49%
Vitamin A 5%Vitamin C 1%
Calcium 14%Iron 21%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA, but were calculated by MyFitnessPal, Inc. by Under Armour, Inc.

To make this recipe more diet-friendly…

  • To lower the calories, sodium, fat, and cholesterol, use non-fat cheddar cheese or you could also use less cheese. You can also use half of the shortening to help lower the calories, sodium, and fats, but it will not help with cholesterol.
  • Whatever changes you make to your Venison Cheddar Biscuits you can recalculate the nutrition facts at

Deer Summer Sausage Recipe

This deer summer sausage is perfect for day long hunting trips, fishing trips, camping or just as an appetizer. Complete with homemade deer sausage seasoning.

Keyword deer summer sausage, summer sausage recipe


  • 2.5 Lbs Pork Fat Cubed for grinder and weighed
  • 7 Lbs Deer Meat Cubed for grinder and weighed
  • 1/2 Cup Coarse Sea Salt
  • 2 tbsp Pink curing salt #1
  • 2 tbsp Mustard seeds
  • 2 tbsp Dry mustard
  • 3 tsp Garlic powder
  • 1 tbsp Black pepper I like black pepper use less if you don't
  • 1 cup Fermento
  • 1 cup water
  • 8 18" Collagen casings


Cut your deer meat and pork fat to a size that you can feed into your meat grinder and weigh it.

Add all ingredients except the Fermento and water and mix well. Mixing all ingredients before grinding will help mix them into the meat as it is ground.

If the meat is still good and cold then feed it through the large die on your meat grinder. If the meat is not cold place it into the freezer for a few minutes to get it there.

Place your first run of ground deer meat and pork fat in the freezer to get it cold then run it through the small die on your meat grinder for the final grind.

Place the ground meat back in freezer.

Dissolve the Fermento in a cup of water and add to the cold ground meat.

Mix the Fermento into the meat by hand or with a meat mixer.

When mixed well cover the bowl and place in refrigerator for at least a couple days to ferment.

After fermentation on your deer meat summer sausage stuff your meat into a sausage stuffer

Using sausage stuffer fill collagen casings full and tie off the end

Prepare your smoker and set to 120-130 degrees

Hang your deer meat summer sausage inside the smoker and add your favorite smoking wood chips or chunks and smoke at low temp for a couple hours to let smoke permeate the casings.

Turn up smoker temps to 170-180 degrees and smoke at this temperature until internal temperature reaches 150 degrees. Keep it smoking throughout this process.

You can wrap and freeze your deer meat summer sausage for several months.

  • The fermentation process for this deer summer sausage recipe is to give your deer meat summer sausage that tangy taste of true summer sausage. If you don’t want the tangy taste you can leave out the Fermento.
  • I like my deer summer sausage to be peppery so i add a little more than some may like so keep this in mind.
  • Take a piece of your raw deer summer sausage and fry it up in a skillet and taste to get an idea what it taste like. You can add something at this point before you stuff your casings and smoke.
  • It is possible to pack your casings by hand without a sausage stuffer. I remember stuffing plastic sausage packages with my granny when I was a little boy. We used a spoon to get it in the packing. Then we turned the spoon over to press the sausage into the packing. We were careful to get out all the air out of the casing.
  • I like straight up hickory wood chips and chunks for my smoke. You can experiment with other wood but I do almost all my smoking with hickory.
  • You can soak your wood chips and chunks if you like. I have tried soaking mine and it just doesn’t seem to make enough of a difference to me so I use dry wood for smoking.


With numerous articles and images published online as well as national and regional magazines Ken McBroom is an accomplished outdoor writer and photographer. Growing up in Lynchburg Tennessee allowed Ken many opportunities afield as a boy and young man. Later in life, after serving as an aviation technician in Desert Storm, Ken’s wanderlust took him to Alaska to live, work and experience the last frontier. Climbing mountains to hunt the Sitka Blacktail deer and Black bears, trolling the ocean for the mighty Chinook Salmon and Coho, Fly fishing the many streams, rivers and estuaries throughout Alaska for the many species that swims there and catching deep water Halibut are just a few of the things that Ken enjoyed as a young man. Ken spent 10 years fishing bass tournaments and in 2015 finished 12th overall in the BFL Hoosier Division in Indiana. Married now with two beautiful children, Ken calls Kentucky home where he continues to communicate our American traditions. Hunting, Fishing, Camping and Cooking is Ken’s passion and he loves to share wildgame recipes with the title Enjoy the Harvest.

To read more about this website and the beginning of this journey that began in a tent in Chicken AlaskaCLICK HERE

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Philly Cheesesteak Venison Bratwurst Recipe

I’m a big fan of bratwurst. And I’m an equally big fan of Philly cheesesteak sandwiches. This recipe combines the two into the perfect backyard grilling food. To me, the best texture for brats comes from a mixture of pork and venison. I prefer a 50/50 blend, but you can go as high as 60/40 venison to pork and still get a nice texture.

For the classic cheesesteak flavor, we added diced bell peppers and onions to the sausage. For the cheese component, we simply chopped some string cheese from the grocery. The denser string cheese holds up to the heat from the grill better than block mozzarella or cheddar.

If you happen to have a little high-temperature cheese from a batch of summer sausage making, you can definitely substitute it for the string cheese.

Every cheesesteak lover knows the peppers and onions need to be grilled before being added to the sandwich, so we went ahead and gave ours a quick sauté in the Lodge cast-iron skillet before adding them to the sausage mixture. They will continue to cook a bit as the sausages grill.

Don’t be intimidated by the natural pork casings. You can find them at most large sporting goods dealers or butcher shops, or you can order them from multiple sources. To prep the dried casings, carefully unroll the length your recipe requires and rinse several times in cold water to remove the salt. Next, cover the casings in fresh water and let them soak for at least 30 minutes. Dump the water and find an end to one of the casings. Open up the casing and run cold water through it to flush any salt from the interior. Cover the casings once again with cold water. For every cup of cold water covering the casings, add one tablespoon of white vinegar to further soften the casings. Now they are ready to stuff.

Store the fresh sausages in the refrigerator for up to four or five days, or vacuum-seal in meal-sized portions and freeze for long-term storage.


2 1/2 pounds trimmed venison

2 1/2 pounds pork shoulder

2 tablespoons Italian seasoning blend

1 tablespoon onion powder

1 tablespoon garlic powder

1 teaspoon cayenne pepper

1/2 teaspoon caraway seeds

1/2 teaspoon ground ginger

6 to 8 feet of brat-sized salted natural pork sausage casing

Cooking Instructions

Dice the string cheese, bell peppers and onions into 1/4-inch bits. Sauté the onions and peppers in 2 tablespoons of olive oil until just softened. Remove the pan from the heat and allow the onion and pepper mixture to cool.

Mix all dry spices and seasonings together in a small bowl. Set aside.

Start the meat by cutting the venison and pork into 2-inch cubes. Grind the meat through a quarter inch plate. Mix the two meats thoroughly and run the mixture through the grinder a second time.

Add the blended spices to the milk and beer, then add the liquid to the meat mixture. Next, add the pepper and onion blend and the diced cheese. Pour over the seasoned liquid. Use your hands to mix everything thoroughly.

Now it's time to fill the sausages. You can use a dedicated stuffer like the Weston Realtree Stuffer, or a stuffing attachment on your grinder. Find the end to a section of rinsed casing, and tie an overhand knot into it. Slide the opposite end over the stuffer tube, and bunch the length of casing onto the tube until the tied end reaches the end of the tube. Slowly fill the casing, being careful not to overfill it and cause it to split. Once you reach the end of the casing, tie it in an overhand knot.

Come in from one end about 6 inches and pinch the casing. Hold the pinch between two fingers, move down another 6 inches, and pinch again. You should have a length of sausage between your two fingers. Twist the sausage to separate the links. Move down another 6 inches and pinch again to start the process over. Move down the length of the casing, twisting between each link.

You can cook the sausages any of several ways including pan frying, simmering in beer, or grilling them.

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Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Mix in the ground venison and pork butt, Cheddar cheese, and jalapeno peppers mix until evenly blended and somewhat sticky, about 3 minutes and refrigerate for 24 hours.

The next day, stuff into 32 - 35mm natural hog casings, you can link them every 6" or to 18", and allow to air dry for 2 - 4 hours (I use a fan) to make sure they are dry (the casings) enough.

Hot smoke (185* - 225* F.) over oak or hickory until the internal temperature reaches 155 degrees F (75 degrees C), 2 to 3 hours.

Cool the sausages in an ice bath for about 3 - 5 minutes and place on a rack or hang them for 4 - 6 hours to bloom.