Got Venison? We’ve Got A Recipe.

Learn How To Make Venison Sausage Casserole! #HUNTWITHAHENRY

July 8, 2020

Host of #HUNTWITHAHENRY, Cody Butler, his wife Whitney, and their baby girl with a Kansas whitetail from their 2019 season.

If you spent last deer season hunting with your Henry, there is a good chance you may still have some leftover venison sausage in the freezer. While it doesn’t get much better than a perfectly grilled backstrap or a batch of fresh deer jerky, we wanted to switch things up a bit. In the latest episode of Hunt with a Henry, our host Cody Butler and his wife Whitney (mostly his wife Whitney) whip up a mean venison sausage egg casserole that had our mouths watering. Even if your culinary skills are less impressive than your marksmanship, this recipe is simple enough for any outdoorsman to prepare. We’re always looking for dishes to add to our wild-game repertoire, so this is an episode you won’t want to miss.

Check out the video below for the full recipe tutorial, we promise you’ll be eating good in no time. Leave a comment below with your favorite wild game recipes and let us know if there are any dishes you’d like to see the Butlers prepare on the channel soon!

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  • Steve Coontz
    July 10, 2020

    It’s Shedhorn Sports in Ennis Mt.

  • kenneth Blischok previous customer
    July 19, 2020

    I have a 22 long rifle and its the very best gun I ever owned. I am in the market for a 357 rifle with tappings for a scope.
    maybe you can put a scope on it for me 3x 9 variable if possible. Please contact me during the day. thank you very much….

    Do you have a factory used gun for sale as above title????????

    • gregory kahl
      September 2, 2020

      Henry 357 is an awesome rifle. I have the big boy brass. You can’t even feel it shoot. It’s like a 22!!!
      You won’t be disappointed!!

  • Jonathan Chamberlain
    October 13, 2020

    Sounds very yummy!!!

  • Jose Luis Briseno Jr
    October 13, 2020


  • walter wissert
    October 26, 2020

    need Henry ringtones

  • Paul w. Maikranz
    November 10, 2020

    Looks great and we will be trying it, thanks for this one and looking forward to many more !

  • Joseph Hillyard
    November 15, 2020

    I’ m looking for a .308 with a scope up too 1500 yards.
    Can you help me find what I’m looking for.
    I was in the Marines and shot a corse record of 247 out of a possible 250. That was with out a scope at 600 meters. They took 10 points away from me because one of the Drill Instrucktor’s did not care for me. But that score was a corse record! They offered me sniper school after that fact but I was jaded and did not take them up on there offer…
    The corse record was set this last summer with a score of 246 with a scope. I hit the record back in 1980 and would love to see if I could get close to that record as the range here is 1000 yards….Can you help this 62 y/o man who just needs to find out what I can or cannot do! Thank You for your time,
    Joseph W. Hillyard

    • William Harold Martin
      November 16, 2020

      In my hometown there are few Henry rifles available. If I find one in your catalogue can it be shipped to a dealer here in Tyler, TX?

  • James L Huskey Jr
    November 20, 2020

    I usually bake or frie mine, but it is still to tough to eat, I would very much happy if you could send me some free free recipes and all, Thank you so very much.

    • paul c tompkins
      December 4, 2020

      Hi Jim, There are many recipes on line for venison, just google it. Venison cooked in a dutch oven or crock pot with beef broth or other liquid, or a stew, is called “wet” cooking….long and slow, always tender. If you bake, fry, or cook on grill this is called “dry” cooking and if its tough 99% of the time its because its over cooked. Pink is good. We usually take venison or moose out of the freezer a day or two early and soak it in a non metallic vessel with a splash of vinegar and a dash of salt. The acid in the vinegar will tenderize it a little bit. When I complained when I was a kid, my Dad always said….it would be tougher if you didn’t have any 🙂

  • Larry & Dorene Radell
    November 26, 2020

    We love this American family , this is a good dish, we like more seasoning. Henry is a great rifle, my friend has a golden boy commemorative ONE OF TWENTY 45-70. It’s beautiful. From Cookeville the great state of Tenn.

  • Joel Humiston
    November 26, 2020

    Oh my gosh!!! Definitely doing this recipe! Thank you.

  • Charles O Routzohn
    December 8, 2020


  • Gloria Inman
    December 11, 2020

    Where can I buy deer meat in Lenoir City tn?

  • Gloria Inman
    December 11, 2020

    Where can I buy deer meat in Lenoir City tn? Sorry I should of said venison. My family would of shot me saying deer meat, that was my husband saying that., Sorry.

    • Gloria Inman
      December 11, 2020

      I should of said venison not deer meat. My bad.

  • Naco Wilson
    December 16, 2020

    I was blessed with 2 NICE Iowa Whitetail’s this Dec. using 12 gauge slugs. Next year I dream about using a Henry 45-70 to harvest the same again !! God Bless America

  • Alice Carroll
    February 7, 2021

    Wow, it’s impressive how much more protein can be added in a venison recipe. I’d like to learn more wild game recipes in the future so that it would be a lot more fun to go on hunting trips with my dad in the future. Getting to hunt for the meat that I will be preparing afterwards would be quite a rewarding experience.