Fresh venison sausage is much dryer than pork or turkey sausage, so cooking it takes a little extra care. Frying venison sausage so that it doesn't dry out requires a fat or a liquid.
Olive oil adds heart-healthy omega-3 fatty acids and also complements the flavors of the venison and the onions. Sausage and onions are a traditional pairing that works especially well in how the natural sweetness of the onions and the rich, gamy taste of the venison complement each other.
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Things You'll Need
- Heat a skillet over medium heat for 10 to 15 seconds.
- Add 1/8 cup of olive oil and the deer sausage. Shake the skillet so the sausages don't stick to the bottom as they start cooking.
- Cook the sausages for 10 minutes, then add one peeled, halved and sliced onion for every 2 sausages.
- Stir the onions so that they don't stick and drizzle more olive oil over them if they aren't completely coated.
- Add a splash of white wine, cover the skillet and let the sausage and onions cook for another 10 to 15 minutes, occasionally stirring the onions and turning the sausages with tongs.
- Check for doneness by inserting an instant-read thermometer into the thickest deer sausage. They need to reach an internal temperature of 160 degrees Fahrenheit to be safe.
- Never guess whether venison is done; only a thermometer is accurate.
Serve deer sausage and onions on crusty rolls with hot relish.