Venison Sausage and Peppers

This is an all time favorite for me, right away. One bite of this and holy shit, I was hooked. This is obviously inspired by the classic Italian dish normally served with pasta. I just didn't put any pasta with this!

Step 1: Make arrabiata sauce: tons of olive oil, coat the bottom of a sauce pan with it. Tons of minced garlic, ten cloves at least, and a huge pinch of crushed red peppers, salt and pepper. A can of tomato sauce and a can of diced tomatoes, a little simmering ... and tada! Easiest, best Italian style sauce ever.

Look at all that oil (the dark red)

Step 2: Get your peppers going. Unlike most sausage and pepper dishes (made with super fatty cow or pork sausage) you have to cook your shit seperatly. Normally, you would cook your sausages so that the fat would collect in the pan and then you could use that to cook your onions and peppers. Not so fast with deer sausage though. There is no useful cooking fat in these sausages so you have to cook you onions and peppers in olive oil seperately. Slice 2 brown onions and four bell peppers into strips (the ratio of 1:2 is critial for fajitas as well), and saute in olive oil with 3 cloves of minced garlic, and a thinly sliced jalapeno pepper (with seeds).

Meanwhile, cook 6 links of venison sausage in another pan 5-7 minutes per side.

Once onions and peppers are limp and partially carmelized, slice and combone the sausage. Mix and simmer breifly. Place on plate and cover in Step 1 sauce.

Almost heaven

Step 3: Crush.

Mama mia