Venison and Cherry Sausage
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In Stock
- Humanely raised venison and pork
- No antibiotics, no hormones
- Handmade in small batches
- Fully cooked
- All-natural, no artificial ingredients
- Gluten-free
- Contains pork
- 4 links per package
- For best taste, use within 3-5 days of receipt and/or by the expiration date on the package
- Subscription Eligible
COOKING & SERVING
Cooking Methods: Sauté, Pan-Fry, Roast, Braise, Steam, Grill
Venison ragu:
Brown sliced sausages in a wide skillet. Set aside and add shallot, garlic, fennel seed, chopped mushrooms, tomato paste, and a generous splash of red wine. Finish with crushed tomatoes or a little stock and simmer gently for 20–30 minutes. Return the browned sausage to the pan in the last 10 minutes of cooking.
Roasted sausage with root vegetables: Toss carrots, parsnips, red onion, and fingerling potatoes with olive oil, salt, pepper, and thyme. Roast at 400°F for 20 minutes. In the last 10 minutes, add whole sausage links or large chunks of sausage and continue roasting until the vegetables are caramelized and the sausage is fully cooked.
Grilled venison sausage with cherry mustard: Grill over moderate heat, turning frequently until evenly browned and warmed through. Brush with a quick glaze during the last few minutes:
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2 tablespoons cherry preserves
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1 tablespoon Dijon mustard
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1 teaspoon red-wine or cider vinegar
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1–2 teaspoons water or stock, as needed
Serve in a toasted bun with sautéed onions, arugula, and sharp cheddar, or plate it with grilled radicchio and roasted potatoes.
Charcuterie refers to smoked, cured, or cooked meats, all of which are traditional methods of preservation. In France, the techniques have been elevated to a culinary art form over the centuries.
We follow Old World recipes and use natural techniques and only the highest quality ingredients to create our diverse line of charcuterie.
Our handmade charcuterie represents the full range of styles and flavors, including bacon, cured ham, cooked and dry-cured sausages, pâtés and mousses, duck confit, rillettes, and prosciutto, smoked and cured duck, chicken and turkey breasts.
