3 Venison Sausage Recipes

3 Venison Sausage Recipes

Featured Recipe

Venison Sausage

Every hunting season brings fresh elk and deer meat into our kitchen.  Then the real work begins; grinding, cutting and packing pound after pound of fresh, organic meat.
Over the years, I have played around with spices until I achieved just the right mix for our tastes.
These recipes work great for ground turkey as well!!!


Venison Breakfast Sausage

(based on the Turkey sausage recipe from Nourishing Traditions)
10 Pounds of Meat (best if it’s 8 pounds venison, 2 pounds beef or pork fat).
2 ½ teaspoons each:
5 teaspoons each:
5 Tablespoons Sea Salt

Mix all ingredients together and freeze in appropriate portions for your family.  It will taste and keep best if you shape it into a log, then slice off rounds when it comes time to cook….something happens to the flavor when you take it out and mash it into other shapes.  I like to put my logs in plastic bread sacks to better protect the flavor in the freezer.  Then I wrap them in freezer paper.

***  Our local natural food store sells nitrate free bacon ends in 20# boxes.  I often use this as the fat portion in my mixes.

Spicy Italian Venison Sausage

10 Pounds Ground Venison
2 Pounds Beef or Pork Fat
3-4 Tablespoon garlic minced
4 1/2 Tablespoons Sea salt
7 Tablespoons fennel seeds
4 teaspoons cayenne pepper
3-4 Tablespoons red pepper flakes
7 Tablespoons black pepper
Same mixing instructions.

Morning Maple Venison Sausage

15 pounds ground venison (I suggest adding at least 10% fat)
2 Tablespoons thyme
1 Tablespoon marjoram
5 Tablespoons sea salt
6 Tablespoons sage
3 Tablespoons black pepper
1 ½ cup maple syrup (grade b is best)
1-3 Tablespoons maple extract (depending on your taste)

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Slow Cooker Macaroni & Cheese

Slow Cooker Macaroni & Cheese

You can cook that at home?
by Kayla Howard
Virtually any processed, package, let’s-preserve-as-a-mummy-forever-food can actually be made at home.  It’s true!   It can either be made at home or suitable substitute can. 
One of the things that I struggled with as I switched over to mostly real food was how to decide who was right. I read stacks and stacks of books, each one sounding so convincing, but each one just a little different. “Eat more whole bran. No, whole bran is bad for you, sprout it or sour it. No, white flour is actually better because it does not have the bran in it…that’s why most cultures have always sifted the bran out. No, that’s all wrong, you should never eat wheat again…” And so on the ideas go.
Do you ever wonder what’s actually true?
I mean, seriously! I’ve read “research” and so called, “studies” that “prove” the exact opposite of each other!
In this lifetime, I have concluded that people will never agree on what is best because that is the nature of people. However, there are a few things most people agree that you should eliminate from your diet.
  • Bleached White Sugar
  • Corn Syrup
  • Sugary Soda Pop
  • Fast Food
  • Preservatives and additives like MSG, colorings, etc…
  • Margarine
  • Soybean, Cotton Seed, Crisco and Canola Oil (in fact, I only actually use a handful of oils)
When you eliminate corn syrup and soy oil, it becomes very difficult to buy ANYTHING prepackaged from your grocery store. Granola bars, canned soups, crackers, cookies, chips, yogurt, any many other things contain one of those two ingredients.
And, just because it says “organic” does not mean it’s good for you. Organic companies still make junk snack foods that are expensive and unnecessary.
Here is a challenge for you. Don’t eat or feed your family any corn syrup or soy bean oil in the next 30 days and see how easy it is and how great you feel.  If you take this seriously, you will have to cook more nourishing foods from scratch.
I’m not all righteous about what I eat anymore.  I’ve done that and didn’t enjoy it.  Over the years I have found a way to blend all that I’ve learned into a realistic and delicious way of eating.  It is not designed for illnesses or times of crisis in the body.  It’s just a simple way of eating real food for regular, normal families.
In light of all that, I’m going to start sharing more recipes on my website! 
Macaroni and cheese is usually very much enjoyed by regular, normal families.  Recently I fell in love with this simple, one dish version that cooks up nicely in the crockpot or slow cooker.  I started with a recipe from allrecipes.com but altered it a bit. 😉
Crockpot Macaroni & Cheese

  • 1/2 pound elbow macaroni (regular, gluten free, spelt, you name it on the variety of noodle)
  • 3 cups shredded Cheddar cheese, divided
  • 3 cups whole milk (I use goat milk)
  • 2 eggs
  • 1 teaspoon garlic salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon mustard powder

Mix all ingredients except 1/2 cup cheese in a slow cooker, then sprinkle the remaining cheese on top.  Cover and cook on low for 5 hours.  Enjoy!