COMMENT:
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.
INGREDIENTS:
- 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
METHOD:
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. |
