Venison Sausage with Italian Tomatoes and Onions

Russ Myers


Great tip, about how to avoid mistakes with meats. Use common sense, like don’t cut into the meat to see if it’s done and don’t toss a cold steak on a hot grill. Why? Because it won’t cook as well as one that’s been allowed to get to room temperature.

pinch tips: How to Check Freshness of an Egg





Stove Top


4 lb
venison scraps
2 lb
lean bacon (no nitrates)
1 Tbsp
kosher salt
1/2 Tbsp
fresh ground black pepper
1/2 Tbsp
red pepper flakes
1 Tbsp
rosemary, minced
1/2 c
italian parsley
1/2 c
dry white wine
8 oz
sausage casings (about 8 feet)


3 Tbsp
extra virgin olive oil
1 medium
yellow onion,1/2 inch diced
2 clove
garlic, minced
2 Tbsp
tomato paste
1/2 c
chicken stock
1 c
red wine
1/4 c
italian parsley

Directions Step-By-Step

Run the venison scraps and bacon through the largest holes of a meat grinder.
In a large bowl, mix the venison and bacon with your hands until well blended. Add the rest of the ingredients and mix just until blended.
Chill mixture for 30 minutes.
Set up a sausage stuffer and attach the casing to the funnel feeder. Begin stuffing the sausage into the casing and twist every 4 inches.
Keep the diameter about 1 inch to insure proper cooking.
Prick sausage with a pin all over.
Chill until ready to cook.
Tomato and Onion Sauce:

Heat 2 tablespoons of olive oil in 10 to 12 inch sauté pan. Add half the sausage links to the pan. Cook over low heat, turning frequently, until browned on all sides. Transfer to a plate. Brown remaining sausage links and transfer to plate.
Pour 1 tablespoon olive oil in the same pan sausage was cooked. Add onions and garlic to the pan and cook until soft, 8 to 10 minutes.
In a small bowl mix tomato paste, stock, and red wine and mix well. Add mixture to the pan. Scrape brown bits from the bottom of the pan and bring to a simmer. Return sausage to the pan, cover, and cook for 15 minutes or until cooked through.
Stir in parsley, and serve over cheesy grits.

About this Recipe

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: American