Venison Jalapeno-Cheddar Summer Sausage Recipe Raschell Rule Venison Jalapeno-Cheddar Summer Sausage (Jeff Phillips photo) Add some variation to your summer venison recipes with some spice Ingredients: 3 pounds venison, ground 3 tablespoons tender quick 1 cup cold water 2 teaspoons mustard seed 1 teaspoon homemade garlic powder 1 teaspoon homemade onion powder 1 teaspoon freshly ground black pepper 2 teaspoon liquid smoke 2 jalapeno peppers (or to taste), seeded and minced 1½ cups cheddar cheese, shreddedDirections: 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, jalapeno 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, please visit MissHomemade.com.