Venison Sausage Braised in Beer
A hunter's favorite, venison sausage is often prepared with a combination of lean ground venison and fattier ground pork.
Credit: Melanie Acevedo
INGREDIENTS
4 tbsp. butter1 tbsp. extra-virgin olive oil
12 venison sausages
4 medium carrots, peeled and cut into large pieces
2 leeks, white part only, cleaned and cut into 1'' pieces
2 granny smith apples, peeled, cored, and cut into wedges
Salt and freshly ground black pepper
1 12-oz. bottle lager-style beer
¼ cup demi-glace (optional)
1 small savoy cabbage, trimmed, cored, and cut into large pieces
INSTRUCTIONS
1. Melt 2 tbsp. butter with olive oil in a large heavy skillet over medium heat. Working in batches, add sausages, and brown on all sides, about 10 minutes total. Transfer sausages to a plate, cover with aluminum foil to keep warm, and set aside.2. Melt remaining 2 tbsp. butter in the same skillet, then add carrots, leeks, and apples, stirring to coat vegetables and apples with butter. Season to taste with salt and pepper, and cook until everything in the pan is glazed and slightly browned, about 10 minutes. Pick apple wedges out of skillet and set aside. Add beer and demi-glace (if using), and, with a wooden spoon, loosen any brown bits stuck to the bottom of the skillet. Reduce heat to medium-low, then cover and cook for 20 minutes. Return sausages and apples to the skillet, then add cabbage. Cover and cook until vegetables are tender, about 20 minutes.
I wanted to introduce myself and my company to you. Michigan Venison Company is a family business started in 2009. Based in Traverse City, we provide free range, Michigan Whitetail Venison to customers all over the States, from in-home gourmands to those with health-concious diets to hunters who had bad luck but still want their wild game fix.
We will soon be launching our new non-meat product lines, such as spice blends, cookbooks, and apparel. We hope these will further inspire people to experiment and feed their loved ones with this delicious and nutritious protein.
Please let me know if you'd ever be interested in blogging about venison or our company. I would be happy to send samples to get you started.
Kate Lane
kate@michiganvenison.com
www.michiganvenison.com
www.facebook.com/MichiganVenison