Arrange the venison mixture in a large sausage shape lengthways down the centre of the pastry. Brush beaten egg over one edge of the pastry and fold over the pastry then seal the long edge using a ...

Cut each circle in half. Brush edges with heavy cream. 6. Fill with potato filling, a few jalapeno pieces and cheddar cheese. Fold and press to seal. Brush with heavy cream to get a nice browned ...

Brown 1 pound of venison breakfast sausage in a skillet over medium-high heat, stirring to break the sausage up into small chunks. This will take about 6 – 8 minutes. Remove from pan ...

There is little difference in taste between wild and farmed deer, although farmed venison is more likely to be younger, a little milder in flavour and perhaps slightly fattier; wild venison may be ...

After mixing cream cheese with another salty cheese like shredded cheddar or grated parmesan, add in the cooked sausage. Then stuff raw jalapeños with your creamy sausage mixture and bake or fry ...

This is great for when friends come over unexpectdly in summer time and you dont feel like slaving over a hot BBQ. It looks amazing on the plate, is so coulourful and the dressing is very delicate ...

Sausage cheddar balls are DELICIOUS, is the reason they are everywhere. We make them often, and over the years, I’ve adjusted the recipe a bit to add even more flavor and (to me) a better texture.

It turns out all the Twins needed was their lucky summer sausage. The sausage made its return to the dugout, and like clockwork, the Twins offense returned with it in a 10-5 victory over the Los ...

This morning will see lengthy sunny spells and areas of patchy cloud lingering in places. Continuing similarly in the afternoon. Dry and settled throughout. Tonight Tonight will see a mixture of ...

Supported by By Steven Kurutz Photographs by Sophie Park In addition to reporting from a beach on Cape Cod, Steven Kurutz interviewed fans of summer by phone. The vacationers were gone.

Chef Tim Love is hosting this year's Rattle Battle on Thursday night in Mule Alley in the Fort Worth Stockyards. During the competition, 16 chefs will compete for the best rattlesnake dish.