Friday, October 3, 2014

Venison Peppers and Sausage

We have a tradition at our house anytime Mississippi State is playing football or basketball we have concession type food. Usually it's chili dogs, nachos, hamburgers, sloppy joes or pizza. Last Saturday I was watching Trisha Yearwood and decided to use some of our venison sausage and make peppers and sausage. I really didn't know what Honey would think about it but we both loved it. Here's what I did.

The venison I use is processed by my cousin and is full of garlic with just a little kick. It makes this dish delicious! 

Venison Peppers and Sausage

4 links of venison sausage about three inches long (you can use any sausage of your choice here)
1 large Red Bellpepper
1 Medium Vidalia Onion
enough chicken broth to make a glaze
2 TBS Olive Oil
salt and pepper

Brown the sausage in the olive oil then remove from pan. Add chopped onion and peppers to pan and cook until beginning to soften. In the meantime chop the sausage into bite size pieces. When the vegetables are ready add the sausage back into the pan of vegetables. Pour enough broth over the mixture to give it a little liquid. If necessary add salt and pepper to taste.
Let the mixture simmer on low for 20 to 30 minutes or until the liquid is absorbed and appears to be a light glaze.

Add to your favorite bun or roll and devour! I ate mine on my homemade gluten free bread and it was great.

Thanks for stopping by y'all and please come again soon!