Homemade Venison Summer Sausage

With deer season and the holiday season both beginning in November, these recipes for Venison Summer Sausage and Spicy Cheese Log from Man that Stuff is Good are right on time.

1 lb ground venison (deer meat) with a small amount of beef fat
1 Tbsp liquid smoke
1 Tbsp Morton Salt Tender Quick
1/4 teaspoon coarse ground pepper
1/4 teaspoon minced garlic
1/4 teaspoon mustard seeds 

The recipe is for a 1 lb. roll. You might as well double or triple up. It doesn’t last long.

Day 1:

The day before you want to process the summer sausage, mix the meat and spices in a bowl. Place the seasoned meat in a gallon zipper bag and roll into a 2″ loaf. Refrigerate overnight.

Day 2:

Pre-heat the oven to 300 degrees.

Line a baking sheet with some aluminum foil. Place a rack on top. Place the loaf on the rack. Bake for approximately 2 hours or until the internal temperature reaches 160 degrees. Allow to cool completely. Vacuum seal and freeze or refrigerate and use.






A tasty complement to the Venison Summer Sausage is cheese and perhaps a glass of red muscadine from one of our Tennessee Wineries, like Big Creek Winery.

Spicy Cheese Log Rolled in Paprika

  • ½ lb. Velveeta cheese
  • ½ lb. Sharp Cracker Barrel cheese,
  • 4 tsp. hot sauce (or more)
  • 4 oz. cream cheese

*All cheeses need to be at room temperature.

With hands, mix all cheeses together. Blend in hot sauce. (Season to taste.)







Roll into a log.








Roll in paprika. Refrigerate for several hours so cheese can be cut in slices.








Thanks to food blogger Denise Grisham for these original recipes from Man that Stuff is Good.