Venison Sausage With Asparagus and Roasted Tomatoes





Introduction: Venison Sausage With Asparagus and Roasted Tomatoes

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Venison sausage makes everything taste better. Yet another use for roasted tomatoes.

Step 1: Identify Ingredients

I was in need of a quick dinner, and identified a few things in my fridge that needed to be used: a bunch of asparagus, some roasted tomatoes I hadn't bothered to freeze, and some of my uncle's venison sausage that I'd recently defrosted. These plus a few staples, and we're set.

canola oil
1 large onion, chopped
1 pound asparagus, chopped
6 cloves garlic, chopped
1-2 lbs venison sausage*, chopped
1 cup roasted tomatoes**

Add onion to hot oiled pan and stir until it begins to soften and brown. Add asparagus, garlic, and sausage and continue stirring to prevent sticking.

When the asparagus is almost soft and the sausage is brown on the outside, it's time to add the tomatoes and stir some more.

*This was hot breakfast sausage. Most any sausage would work here; I prefer the stronger-flavored ones to stand up to the other ingredients.

**Roasted tomatoes are a good choice when pressed for time because their excess water is already gone. Their flavor is also much stronger.

Step 2: Season

Add a bit of balsamic vinegar, salt, and pepper to taste.

Continue cooking and stirring over medium-high heat to drive additional liquid away and thicken the mixture.

Step 3: Serve

Do a final double-check on the seasonings, then serve hot.

This would be quite nice over most any type of starch: rice, noodles, polenta, or mashed potatoes.



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    10 Discussions

    I have a few friends that hunt and the venison they bring back is delicious. These pictures remind me of the end of Akira, but in my gut I know it should taste fantastic.

    3 replies

    It's hard to take appealing pictures of chunks in red goo, especially when you're hungry and in a hurry!

    Any suggestions for making it look less gory next time?

    Here's another fine example of a gory photoshoot for tasty food, though I'm afraid it couldn't be helped.

    If you're really curious, take a peek at what the pros do. Flip through a Food & Wine or any of the dozens of food books that are constantly being discounted at Borders. If the food is wet and gooey, don't emphasize that by putting it on a plate where it doesn't hold its form. Put it into a bowl instead. A white bowl will help to provide a cleaner look and not be such a bloody (literally) contrast. Another key is to get some better lighting. Since you're cooking this at night you're pretty screwed, since some daylight would be great. The flash really emphasizes a crime scene look and makes me think of Weegee photos. Think about the angle of the shot. A top-down shot is too technical if you're trying to sell the food. Dropping down makes the shot more personal and appealing. Another trick would be to garnish the food with something else. Chili gets corn bread and soup gets crackers. Venison sausage gets... I don't know. You used these techniques in the avodaco shot, but I think that you got a little too close on those. I might've even tried a white plate instead to have some cool dessert puddles beneath it. And if you want to create those cool patterns and swirls that restaurants do? Just get some toothpicks. OK, a little too much there, but I hope that helps.

    Hey, good suggestions! I love gratuitous detail. Of course, I don't actually own any white plates- all of mine are combinations of red/green/blue. The bowl in the avocado picture belonged to a friend who has since moved. I can certainly try bowls and accessorizing, though- those are easy. A tripod has been on the list for a while, and would help with the flash problem. We really need a lightbox in our kitchen.

    BAMBI !!! NOOOOOOOOOOOOOOOOOOOOO!!!!! where does one get venison sausage anyhows? (prolly just west coast hippy food)

    3 replies

    I'd guess you can get it anywhere in the US if you knew where to look, but if you live in an area where deer hunting is popular check the classifieds in the local papers. Alternatively, you could take up the "sport" yourself and have the meat processed at a game butcher.

    Wild venison cannot legally be sold in the US, so if you find a hunter with extras it will have to be a case of mutual gifting.

    The venison was wild from a relative in South Carolina. We can get venison at our local grocery, but it's typically farm raised from New Zealand. There's a world of difference in taste between the wild and farm raised. Also, this dinner was so good, it ruined my taste buds for any other food!

    It's probably good, but looks like vomit. I'd use a different meat though (not sausage).

    1 reply

    I'd recommend somthing with a strong flavor to stand up to the rest of the ingredients. Ground lamb would probably work well.