Ok, I'll start. Here's the recipe I followed for my antelope sausage and beets concoction. The original recipe called for home made polenta but I was lazy and used store bought, which turned out fine. Enjoy!
Serves 4
Ingredients:
• 4 sausage links (italian, polish, etc.)
• 2 bunches beets
• 1/2 thinly sliced onion
• 6 cloves garlic, chopped
• 1/2 cup red wine
• 1 sprig rosemary
• 1/2 habanero pepper, finely chopped
• 1 package store bought polenta
• 1 tbs olive oil
• salt & pepper to taste
• 15oz can chicken stock
Directions:
1 - Cut beets in half moon shape, toss with olive oil and roast in oven at 450 for 25 mins
2 - Saute sausage in pan until cooked thru, about 8-10 mins
3 - Remove sausage from pan and set aside.
4 - Add olive oil and onions, cook until just soft
5 - Add garlic and habanero, saute for 2 mins
6 - Add wine and deglaze pan, scraping the tasty bits off the bottom
7 - Add chicken stock and rosemary and reduce liquid by half
8 - Throw the sausages back in the pan with the gravy
9 - Follow directions on polenta...I just micro-waved it for a minute or so
10 - Plate up! I used ramekins for individual servings. Beets on top of polenta with sausages on top of it all. Load up with the gravy and dig in!
Jamie
