Intro -- About the Author -- Acknowledgments -- Foreword -- Introduction -- Part I Making Venison Sausage -- Chapter 1 Selecting Your Venison -- Chapter 2 Making Safe Sausage -- Chapter 3 Types of Sausage and Cures -- Chapter 4 Grinding Your Sausage -- Chapter 5 Patty Making, Casings, and Stuffing -- Chapter 6 Packaging and Storing Your Sausage -- Chapter 7 Operating a Smoker/Cooker and Building a Smokehouse -- Chapter 8 Making Your First Venison Sausages -- Part II Venison Sausage Recipes -- Chapter 9 Fresh Venison Sausage Recipes -- Chapter 10 Quick-Cured Venison Sausage Recipes -- Chapter 11 Cooked Venison Sausage Recipes -- Chapter 12 Cured and Smoked Venison Sausage Recipes -- Part III Venison Sausage Dishes -- Chapter 13 Breakfast-Beginning the Day with Venison Sausage -- Chapter 14 Seafood and Venison Sausage-The Best of Both Worlds -- Chapter 15 One-Dish Venison Sausage Casseroles -- Chapter 16 Old World Pasta and New World Venison Sausage -- Chapter 17 Garden Vegetable and Venison Sausage Dishes -- Chapter 18 Sandwiches, Breads, and Pies with Venison Sausage -- Chapter 19 Venison Sausage Soups, Stews, Gumbos, and Chowders -- Chapter 20 Hors d'Oeuvres and Appetizers for Every Venison Sausage Taste -- Chapter 21 Other Venison Sausage Dishes and Delights -- Appendix: Sources for Sausage-Making Supplies and Equipment -- Cooking and Oven Conversion Tables.