Ingredients:

3 lbs venison
2 lbs ground beef.
5 Tbsp liquid smoke
5 Tbsp morton salt tender quick (found in dark blue bag in spice aisle) DO NOT USE PLAIN SALT.
2 Tbsp coarse ground pepper
2 Tbsp minced garlic
2 Tbsp mustard seeds

Directions:

In a large bowl, mix all ingredients together, It best to use your hands to get all the spices mixed in well
Cover and Refrigerate 24 hours.
Remove from fridge, knead and then form into 4 (14×2 inch) logs.
Wrap in aluminum foil with shiny side towards meat.
Punch tiny holes along one side and place in a broiler pan with holes down to drain out liquid
Bake at 300 degrees for 3 hours.
Take out and wrap in wax paper with aluminum foil around that.
Refrigerate until well chilled.

NOTE: When rolling logs into shape, make sure you knead the meat and form a tight log so there’s no cracks forming while
baking.

Ingredients:

4 or 5 green peppers
½ to ¾ pound of ground venison
1 medium onion
1 Tbsp minced garlic
½ teaspoon salt
½ teaspoon black pepper
½ cup rice
1 tablespoon Worcestershire sauce
1 cup shredded mozzarella cheese
1 can sloppy joe sauce (26½ ounces)
1 can diced tomatoes (14½ ounces)
1 can mushrooms (4 ounces)

Directions:

Cut the top off of the green peppers and clean out the seeds inside, set aside. Mix venison, onion, garlic, salt, pepper, rice, Worcestershire sauce, and ½ cup of mozzarella cheese. Add ½ can of sloppy joe sauce and ½ can of diced tomatoes to venison and mix. Fill the green peppers with the mixture and place green peppers in the crockpot. Mix together the remaining sloppy joe sauce, diced tomatoes and mushrooms and pour over the peppers in the crockpot. Cook the peppers on low for 6 to 8 hours or on high for 4 to 5 hours. Once the peppers are ready to serve, drizzle with the remainder of the mozzarella cheese.

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.