Two of our favorite readers (and friends), Lydia and Tim Wagner, have gifted me with several pounds of Tim's family's venison sausage. Growing up in Texas, I've eaten game on several occaisions, but I have never cooked with it. Over the next few weeks, I'm going to try a few different ways to put this sausage to use, and I'll share the good and the bad with you all.
Tonight's menu is barley risotto with venision sausage. I'll let you know how it goes...
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4 comments:
I'm pretty picky...I don't think I'd like it....Robin, you'll have to tell me.
I'm guessing you wouldn't be into it.
I'm not much for forest animals either, FP - but JP would be more than happy to receive an invitation the next time you cook up some venison!
This is Tim...
Hey, so what did you think? Our sausage dressing turned out well, but we dried out white bread for the cubes, and it ended up being too wet when all was said and done. Next year I'm going to cut back on the stock and either use store-bought stuffing cubes or a drier, wheat bread. The dressing was a hit with the family, though, because of the smokiness of the sausage. Everybody loves it except for one sister-in-law, who has a problem with home-made sausage. Even though she's from Oklahoma...
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