Raschell Rule Venison Jalapeño-Cheddar Summer Sausage Recipe You'll love the sharp flavor of Cheddar cheese and spicy kick of jalapeño peppers in this venison summer sausage recipe. Venison Jalapeno-Cheddar Summer Sausage (Jeff Phillips photo) Yield: 3 venison summer sausage logsPrep time: 30 minutesCook time: 1 ½ hours Ingredients: 3 pounds venison, ground 3 tablespoons tender quick 1 cup cold water 2 teaspoons mustard seed 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon freshly ground black pepper 2 teaspoon liquid smoke 2 jalapeño peppers (or to taste), seeded and minced 1½ cups shredded cheddar cheese Directions: Mix the tender quick, water, mustard seed, garlic powder, onion powder, black pepper and liquid smoke together in a large bowl until the tender quick is dissolved. Add the ground venison, jalapeño peppers and cheese; mix well. Divide in half and roll into logs. Wrap tightly with foil and refrigerate overnight. Preheat oven to 170 degrees and line a baking sheet with foil. Unwrap the sausage logs and place on the prepared baking pan. Bake for a few hours or until the internal temperature reads 165 degrees. Cool to room temperature and dab excess oil. Slice and serve.For more delicious venison recipes, visit: MissHomemade.com GET THE NEWSLETTER Join the List and Never Miss a Thing. Sign Me Up