1) Keep the Venison Sausage Meat Ice-Cold at All Times You want to work with ice-cold, borderline-frozen meat. If the meat warms up, fat can smear, and this fat will leak out during cooking ...

The sausage eventually made its way into mom's skillet, shaped into patties she browned on each side and served with eggs and toast or homemade biscuits. Need a break? Play the USA TODAY Daily ...

Sausage isn’t the only dish the class will teach you how to make. The instructors will also go through how to make spaghetti sauce, chili, tacos, sloppy joes, and casseroles.

Deer hunting: How to make the best venison stew you've probably ever eaten Chicken and sausage gumbo Ingredients: 2 whole chickens, about 3 1/2-4 pounds each 2 pounds smoked sausage, sliced ...

Recipes for links, patties and bulk (think salami size) sausage include Louisiana-Style Boudin Bon Blanc, Smoke-Flavored Andouille Venison Sausage (perfect for a meal of Sweet Potato and Andouille ...

People love to complain that venison is tough, gamey, and inedible. These claims could not be further from the truth. But first, you must learn how to cook venison properly, which means ...

In a 7-quart or larger pot, add olive oil and flour to make roux. Stir frequently over a medium-low flame until it darkens to the color of peanut butter or slightly darker. Add vegetables and stir ...

The art of sausage making is a preservation form that has been used for many centuries. The first reference that has been found was by Homer in his Odyssey. That was some 900 years before Christ.