Course: Appetizers Cuisine: Sausage Ingredients 1 lb. Ground Spicy Venison Sausage (Bulk) 5 Green Onions finely chopped and divided 1 Cup Sour Cream 1/2 Cup Mayonnaise 1/4 Cup Parmesan Cheese grated 1 (2 oz.) Jar Pimentos chopped Servings: 4 Instructions Preheat oven to 350° F. Place the spicy venison sausage in a large, deep skillet. Cook over medium-high heat until brown. Drain the sausage and put in a large bowl. Stir in four of the chopped green onions, sour cream, mayonnaise, parmesan cheese and pimentos. Transfer the sausage mixture to a medium baking dish and bake for 20-25 minutes or until the dip begins to bubble and is slightly browned. Sprinkle with the remaining green onion. Serve hot with chips. Makes 3 cups.

Ingredients 1 Pound Pork Sausage or Italian Sausage 2 8oz Packages Cream Cheese 1 Can Stewed Tomatoes 1 Can Diced Tomatoes with Green Chiles Servings: 4 Instructions: Plug in crock and set to high. Brown sausage and drain. Add browned sausage to heated crock pot, with the rest of ingredients. Sir occasionally. Allow cream cheese to melt before serving. Dip will be thick. Serve with toasted bread or tortilla chips. Ingredients 1 Pound Pork Sausage or Italian Sausage 2 8oz Packages Cream Cheese 1 Can Stewed Tomatoes 1 Can Diced Tomatoes with Green Chiles Servings: 4 Instructions: Plug in crock and set to high. Brown sausage and drain. Add browned sausage to heated crock pot, with the rest of ingredients. Sir occasionally. Allow cream cheese to melt before serving. Dip will be thick. Serve with toasted bread or tortilla chips.

Ingredients 1 Cup Chicken Stock or Broth 1 (14 1/2 oz) Can Diced Tomatoes undrained 1/4 Cup Flour 2 Tbsp. Olive Oil 3/4 lb. Smoked Venison Sausage (Polis Sausage, Bratwurst, or Country Sausage, etc.) 1 Medium Onion diced 1 Green Bell Pepper diced 1 Carrot peeled and chopped 2 Tsp. Dried Oregano Leaves 2 Tsp. Dried Thyme Leaves 1/8 Tsp. Cayenne Pepper 1 Cup Uncooked Long-Grain White Rice 2 Cups Water 3 Tbsp. Fresh Parsley chopped 2 Stalks Celery chopped Servings: 4 Instructions Combine the chicken broth and tomatoes in a Crock-Pot. Sprinkle the flour evenly over the bottom of the small skillet. Carefully cook over high heat, without stirring, for 3-4 minutes, until the flour just beings to brown. Reduce the heat the medium and stir for about 4 minutes. Stir in the oil until smooth. Carefully whisk the flour mixture into the Crock-Pot. Add the venison sausage, onion, bell pepper, celery, carrot, oregano, thyme and cayenne pepper. Stir well. Cover and cook on low for 4-5 hours or until the juices are thickened. 30 minutes before the gumbo is ready to serve, prepare the rice by cooking it in 2 cups of boiling water in a medium saucepan. If the gumbo thickens while standing, stir in additional broth. Serve gumbo over rice. Serves 4.

Corned Beef, Potatoes, and Cabbage Ingredients 3 lbs. McDonald's Uncooked Corned Beef, already seasoned 8-10 Medium Potatoes cubed 1 lb. Carrots peeled and sliced 2 Cups Water 1 Small Head of Cabbage sliced 1 Rutabaga peeled and cubed Servings: 4 Instructions Combine all ingredients except cabbage in covered baking dish or slow cooker. Cook 2-1/2 hours at 350º F. Add cabbage. Cook for 1-1/2 hours more at 350º F or until corned beef is tender. Serves 6-8.

Stir-Fried Venison Sausage and Cabbage Pita Sandwiches Ingredients 1 1/2 lb. Ground Venison Sausage 1 Medium Head Cabbage shredded 1 Small Onion chopped 1 Tbsp. Red Pepper Flakes (or to taste) 1 (8 oz.) Package Pita Bread halved salt to taste 1/3 Cup Water 1/3 Cup Sour Cream 1 Tbsp. Sugar Servings: 4 Instructions: In wok or skillet, brown venison sausage, drain and set aside. Mix together in the wok or skillet, the cabbage, onion, red pepper flakes, sugar, salt and water. Cover and steam for approximately 20 minutes or until the cabbage is tender. Stir occasionally. Return the venison sausage to the woke or skillet with the cabbage mixture. Add the sour cream and mix well. Stuff into Pita Break halves and serve hot.