Monday, December 3, 2012

Venison Sausage with Roasted Veggies

While I haven't been a huge 'meat eater' these days, especially red meat, I am a huge fan of most wild game, especially venison. There is something to be said for knowing exactly where your food is coming from. I find great comfort in looking at a package of meat that I pull out of my freezer that has the cut and date hand-written on it, coming straight from my brother's house. And an immense of amount of gratitude toward my brother and his family.

I grew up around hunting and hunters and while I do not hunt my self, I have great respect for those that do. My brother feeds his family with the animals that he harvests. It is not a 'trophy' or a 'game.' Or even a 'sport.' It is a way of life. 

Brother Jon, November '12

And I don't want to stir up an ethical debate. I fully respect those that choose to eat a vegetarian, pescatarian or vegan diet. I will say, however, that it's a bit more difficult for me to respect it when those that choose those diets because they are anti-hunting, walk around in their $400 dollar pair of leather boots (aka- a true walking contradiction). But I won't go there ;)


Venison Sausage with Roasted Veggies

1 lbs elk/pork breakfast sausage
2 large handfuls of spinach  
1 large sweet potato, chopped into 1/2" cubes
1 small butternut squash, peeled & chopped into 1/2" cubes
1 apple, chopped into 1/2" cubes
~ 2 tbls EVOO

Method:

Roast the butternut squash, sweet potato & apple some EVOO, covered at 400° for about an hour. Flipping and tossing around a bit a few times throughout.

In a large skillet, brown the sausage and add in the spinach. The sausage will likely have enough seasoning to make this dish though you could add more (garlic, sage, pepper, cayenne etc).

Mix everything together and viola!


Serves 2-3


Enjoy ;)


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