Edit
Recipedia

Venison Sausage with Creamy Polenta

Serves6
IngredientsGame, Pork, Vegetables
Day PartBreakfast
Menu PartEntree
Cuisine TypeAmerican
Venison Sausage with Creamy Polenta

Chef Stanton elevates the brunch menu at The Heathman with a savory, hand-crafted venison sausage served with creamy polenta, smoked picante piperade and sunny-side up hen eggs. Housemade and artisanal sausages made with game can really differentiate the morning meal and be cross-utilized during all dayparts.

Ingredients

Sausage
7 lb. boneless venison meat
3 1/2 lb. pork fatback
1 1/2 cups red wine
1/2 cup chopped garlic
1/4 cup harissa paste
4 tbsp. salt
2 1/2 tbsp. sugar
1 1/2 tsp. four-spice blend (pepper, cinnamon, nutmeg, coriander)
1 tsp. chipotle powder
2 roasted red peppers

Creamy Polenta
2 cups milk
1 cup water
1 cup polenta
2 cups cream
1/2 lb. butter
Salt and pepper, to taste

Piperade
3 red bell peppers
3 yellow bell peppers
4 garlic cloves, sliced
Olive oil
1 tbsp. smoked picante
6 sunny-side up eggs, prepared to order

Steps

  1. Prepare sausage: Cut venison and fatback into small pieces; refrigerate until well chilled.
  2. In bowl, combine venison mixture with wine, garlic, harissa, salt, sugar, four-spice blend and chipotle; marinate 1 hour.
  3. Place meat mixture and bell peppers in meat grinder; grind and mix thoroughly until slightly tacky but well blended. Push through extruder into casings.
  4. Prepare Creamy Polenta: In saucepan, bring milk and water to a boil. Add polenta and cook, stirring constantly, for 10 minutes. Stir in cream, then butter, until well blended. Season to taste with salt and pepper. Keep warm.
  5. Prepare Piperade: Slightly peel the skin off peppers; slice peppers into fine julienne. In heavy-bottom saucepan over med.-low heat, heat 3 tbsp. olive oil. Add peppers and garlic; sweat until very tender, about 15 minutes. Stir in smoked picante; season to taste with salt and pepper. Keep warm.
  6. Grill sausages until cooked through, about 20 minutes.
  7. To serve, place a generous spoonful of warm Creamy Polenta onto plate. Spoon warm Piperade next to polenta; add cooked sausages on the side. Top with sunny-side up egg. 

Latest Recipes

View More