Roast of Venison with Cajun Sausage
PREP TIME: 2 Hours

If venison is known for one unpleasant property, it's the fact that it tends to be dry. Slow roasting methods and protecting the meat with bacon or other fatty meats will help just a little. This recipe uses fresh seasoned sausage in the place of bacon. This not only helps keep the meat juicy, but flavors it as well.


  • 1-5 pound leg of venison, de-boned
  • 1 1/2 pounds fresh seasoned sausage
  • 1/4 cup vegetable oil
  • 1 cup chopped onions
  • 1 cup chopped celery
  • 1 cup chopped bell pepper
  • 1/4 cup diced garlic
  • 4 apples, cubed
  • 1 cup sliced green onions
  • 1/4 cup chopped parsley
  • 2 cups chicken stock (see recipe)
  • salt and cracked pepper to taste
  • Louisiana Gold Pepper Sauce to taste

Preheat oven to 375 degrees F. Most grocery stores and meat markets in the South have fresh pork sausage. Here in Louisiana, the fresh sausage is further flavored with garlic, green onions and a mixture of herbs such as thyme and basil. If you cannot find seasoned Cajun sausage, use fresh pork sausage and add the above spices in measurements to your liking. Fill the cavity of the venison roast with bulk sausage. You may wish to truss or tie the cavity shut. Season the roast well using salt, pepper and Louisiana Gold. In a large dutch oven, heat oil over medium high heat. Brown roast well on all sides and add onions, celery, bell pepper and garlic. Sauté three to five minutes or until vegetables are wilted. Remove from heat and add apples, green onions and parsley. Add chicken stock and adjust seasonings if necessary. Cover and bake until tender, approximately one and a half to two hours. When done, remove and allow to rest thirty minutes prior to slicing. You may wish to reduce the drippings to a sauce consistency before serving.

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