Ingredients:
½ pound venison sausage
½ pound breakfast sausage (spicy is good)
1 tablespoon butter
1 pound fresh mushrooms, sliced
½ cup chopped onion
4 eggs, beaten
½ pound Monterrey Jack cheese, shredded
1 cup heavy cream
salt and pepper
2 9-inch pie shells, baked

Directions:

Pre-heat oven to 350°F. Melt butter in a large frying pan and saute the mushrooms and onions for about 5 minutes. Drain and put aside. Brown the sausage and set aside. Mix the sausage, mushrooms, onions, cheese, beaten eggs, cream, and salt and pepper. Spread evenly into the pie shells and bake for about 30 minutes.