Antelope Sausage & Beets

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