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.

These are truly sinful little gems of porky goodness. Fairly straightforward to make. Ingredients: 1 8lb Pork Belly 1 1/2 Sticks of Butter 1/2 Cup Brown Sugar 1/2 Cup Favorite Pork Rub 1/2 Cup Honey Aluminum Pan Instructions: Prepare smoker for cooking at 250-275 degress Cut pork belly into 1 1/2" cubes. Season all sides with rub Arrange cubes on cooling rack, place on smoker and smoke for 2 to 2 1/2 hours With tongs, place each piece of pork belly in aluminum pan, add butter, brown sugar , and honey Cover with foil and cook for another 1 1/2 hours or until tender

This is a great spring/early summer salad when strawberries are at their peak. For added flavor you can roast your nuts/seeds and add a little feta cheese. Servings: 8-10 Salad Ingredients: 2 lbs. Fresh Spinach or ( 50/50 arugula and spinach blend) 1 Quart Fresh Strawberries ( hulled and quartered) 1/4 Cup, Sliced Red Onion (thinly sliced) 2 oz. Slivered Almonds or Crushed Walnuts Dressing Ingredients: 1/2 Cup Sugar 1/4 Cup Apple Cider Vinegar 1/4 Tsp Paprika 1/2 Tsp Worcestershire Sauce 1/2 Cup Extra-Virgin Olive Oil 1 Tsp Poppy Seeds 1 Tsp Sesame Seeds Combine onion, spinach, strawberries and nuts in a large bowl. Combine dressing ingredients in a screw top jar, shake or whisk well. Dress salad and serve.

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.

INGREDIENTS 1 jalapeño seeded and minced 4 cloves garlic, minced ½ cup chopped cilantro ⅓ cup olive oil 1 orange, juiced (about ¼ cup of juice) 1 lime, juiced (about 2 tablespoons of juice) 2 tablespoons white wine vinegar (white or apple cider vinegar also work) 2 teaspoons chili powder 1 teaspoon kosher salt, plus more for grilling 1 teaspoon ground cumin 1 teaspoon dried oregano 1 teaspoon ancho chili powder ¼ teaspoon freshly ground black pepper plus more for grilling 2 pounds flank steak or skirt steak, excess fat removed INSTRUCTIONS In a medium bowl, whisk together all of the ingredients except for the steak. Place the steak in a large baking dish or gallon size ziplock bag and pour the marinade on top. Turn the steak a few times until it's completely coated with the marinade and refrigerate for 2 to 4 hours. Do not marinate for longer than 8 hours because the meat will start to break down and get mushy. Remove steak from marinade and discard any excess marinade. Pat steak dry with paper towels and drizzle with a touch of olive oil, enough to coat each side. Season lightly with coarse salt and black pepper on both sides. Preheat grill for direct heat grilling at high heat (450-500°F). Grill steaks with the lid closed for 4-8 minutes per side, depending on the thickness. Skirt steak will be closer to 4 minutes per side and flank steak will be closer to 6-8 minutes per side. Remove steaks and allow to rest for 5 minutes. Slice thinly against the grain and serve. Enjoy! Cook time will vary depending on the thickness of the meat. Grilling time for skirt steak will be closer to 4 minutes per side, and flank steak will be closer to 6-8 minutes per side. You can also use a meat thermometer for accuracy. Perfect for creating delicious AUTHENTIC Street Tacos: meat, tortilla, white onion, cilantro, radishes, avocado, a squeeze of fresh lime, top with your favorite sauce.

Bacon covered in sugary deliciousness and put in the oven.

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.