Venison Sausage with Roasted Veggies

I am a huge fan of most wild game, especially venison. There is something to be said for knowing exactly where your food is coming from. I find great comfort in looking at a package of meat that I pull out of my freezer that has the cut and date hand-written on it, coming straight from my brother's house. And an immense of amount of gratitude toward my brother and his family.

I grew up around hunting and hunters and while I do not hunt my self, I have great respect for those that do. My brother feeds his family with the animals that he harvests. It is not a 'trophy' or a 'game.' Or even a 'sport.'

It is a way of life. 

Brother Jon, November '12

Brother Jon, November '12

Venison Sausage with Roasted Veggies

1 lbs elk/pork breakfast sausage
2 large handfuls of spinach  
1 large sweet potato, chopped into 1/2" cubes
1 small butternut squash, peeled & chopped into 1/2" cubes
1 apple, chopped into 1/2" cubes
~ 2 tbls EVOO

Method:

Roast the butternut squash, sweet potato & apple some EVOO, covered at 400° for about an hour. Flipping and tossing around a bit a few times throughout.

In a large skillet, brown the sausage and add in the spinach. The sausage will likely have enough seasoning to make this dish though you could add more (garlic, sage, pepper, cayenne etc).

Mix everything together and viola! This would be amazing with eggs too... 

venison sausage bowl.jpeg

Serves 2-3

Enjoy ;)

-AEB

Elk Sausage Cornbread Stuffing

Have I told you how much I love Thanksgiving? And stuffing?

Elk Sausage Cornbread Stuffing

1 batch oat cornbread
1 lb elk breakfast sausage
1/2 onion, diced
1 green apple, diced
4 oz mushrooms, chopped
Dash of sea salt
Dash of ground pepper
1 garlic clove, minced
1/4 cup raisins (brown, we used seedless) 
1/2 cup chicken broth (organic, yeast free)
1/4 cup water
Dash or sage 

Method:

Preheat oven to 325˚F (this was for high altitude, 350° otherwise).  Crumble the cornbread into ¾ inch pieces and place in a deep casserole dish.

Heat a large skillet on medium and then add the venison. Brown the venison so that it's still a bit pink on the inside and then add in the onion, apple, mushrooms, salt and pepper.  Cook until onions and apple start to become soft about 7 minutes, stirring occasionally.  Add in the garlic and raisins.  Cook until they too become soft, another 7 minutes, stirring occasionally.  Pour the broth over mixture and sprinkle in the sage, cook another 5 minutes, stirring frequently. Then place the stuffing mixture in the casserole dish and toss with the cornbread pieces pour the water over the mixture. 

Bake (above the turkey) covered for about 30 minutes and then uncovered for about 10 minutes to crisp.

elk sausage stuffing.jpeg

Yeah... I love stuffing. And elk breakfast sausage. A lot. 

Thanks brother Jon for providing the elk.

Enjoy ;) 

-AEB