Venison sausage rice and gravy recipe (with pics)

Meh. Should have browned some chicken after the sausage and made more a brown gravy stew.

Would've cooked the veggies down a bit more, but that's just my personal preference.

IWEI

quote:

---

where's the gravy? all i see is melted butter and some sausage grease.

---

Sausage wasn't overly greasy because it was at least half deer. This isn't your roux / thick gravy that some are accustomed to, but more a clear gravy made from the water from the veggies and meat runnings (and yeah, butter). The gravy itself wasn't overly greasy.

Looks great! I bet it was delicious.

I’d tear that up.

quote:

---

If it was pure pork sausage, it would have been incredibly greasy

---

Yeah that'd be the heart attack

I'd eat yours though.

Probably similar to the OP but over mashed potatoes instead of rice.

quote:

---

Probably similar to the OP but over mashed potatoes instead of rice.

---

Potatoes aren't mashed.

In a black iron skillet that you have a lid for, brown the sausage good on both sides in a little bit of bacon grease. You're probably gonna cook it about 3/4 of the way done. Remove the sausage and throw the potatoes into the pan. You want the heat closer to low than medium.

I use about 3 good sized brown potatoes...peel them and cut them up. I basically cut the potato in half, cut that in half and cut those into pieces. Similar to what you do when you boiling potatoes for potato salad.

Let them sit in the pan without stirring for a bit. You want to get a little brown color on the pieces. While they're cooking I season them with salt and pepper. Stir them and add a touch of stock to deglaze the fond. Let them sit and brown some more for a bit. I hit them with salt and pepper a second time at this point. A little garlic powder don't hurt either.

After they've started browning, stir and deglaze again. Add about a half of a cut up onion. I cut them into half-rings, if you know what I mean. Add enough stock where the bottom of the pan is covered and put the lid on. Let them cook for another 15-20 minutes but make sure your pan doesn't run completely out of liquid. You're smothering the potatoes and making them soft at this point.

When you notice about all of your liquid is gone, add the sausage back in making sure all parts of it are touching the bottom of the pan. Add a little more stock to cover the bottom of the pan, put the lid back on and go another 15-20 minutes.

When your biggest pieces of potato are fork-tender, it's done. It's a slow process on mostly low heat that you shouldn't try to rush. The potatoes will pretty much still be in pieces with a few of the smaller ones creamed down.

This is what you're looking for...



but a little more creamy parts. And my onions don't come out dark like that.

Yeah mine don't come out that "dry" looking. I just took a stock pic from google.