Click tabs below for a printable version of these delicious recipes.         Happy New Year!! Black-eyed Pea Soup 12/27/2007   3 cans black-eyed peas 1 lb. venison (or pork)  sausage (hot) 1 large onion (chopped) 2  Tbs. oil 1 can diced tomatoes (Rotel) 1 4 oz. can chopped green chilies 2 beef bouillon cubes 2 cups water 1 16 oz. jar Cheeze Whiz   Put peas in pot to simmer Brown sausage and add to peas Sauté onions in oil and add rest of ingredients. Top Winter Recipe: Venison Sausage Bean Chowder  12 17 2007 1 lb prepared venison sausage* (or any medium-hot sausage) 1 medium onion, chopped 3-4 cups water (less is best) 2 (16 oz.) cans kidney beans with liquid 1 large can (1lb-12 oz.) tomatoes, chopped, with liquid 1 cup potatoes, cleaned and cubed (1 medium) 1/2 cup chopped green pepper 1 large bay leaf 1/2 tsp. thyme 1/2 tsp. garlic powder 1/8 tsp black pepper 1-1/2 tsp seasoned salt, add plain salt to taste 1/4-1/2 tsp beef or pork bullion, to taste (optional)   Brown sausage and onions in about a medium-large pot.  Drain any drippings. Add remaining ingredients, stir and bring to boil.  Cover; reduce heat and simmer for 1 hour.  Remove bay leaf before serving.  Enjoy!   *Venison Pan Sausage: Use 1 lb. ground venison or mix with 1/4 to 1/2 lb. ground pork to make 1 lb.  Basic seasoning is: 2 tsp. ground sage, 11/2  tsp. black pepper, 1 tsp. ground red pepper, and 1 tsp. basil.  (Add up to 2 tsp. sugar or heat tolerant substitute, if desired.)  Let sit in refrigerator over-night or, at least several hours before pan frying so that seasoning permeates.