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Venison and Blueberry Sausage

Venison and Blueberry Sausage

Recipe by Chef Lee Sepaniac, Gourmet Food Group

This meal has a gourmet spin on it with rich venison meat blended with subtle blueberry flavors on a bed of chewy quinoa, cauiflower and butternut squash.


  • 9 oz Venison and Blueberry Sausage
  • 1 oz Venison Demi Glace
  • 2 oz Butter
  • 4 oz Butternut Squash, medium dice
  • 4 oz Cauliflower
  • 1/2 oz Sage, fresh picked
  • 3 oz Tri-Color Quinoa
  • 6 oz Chicken Stock
  • TT Salt and Pepper


  1. Grill Venison Sausages on medium heat for about 8-10 minutes. Mix venison demi glace with 1 oz of water and whisk, reduce by 1/4 and reserve for plating. Pan roast butternut squash and cauliflower separately, each in 1 oz. of butter, allowing them to brown slightly.
  2. Deep fry sage in 300-degree oil and then drain onto paper. Once cool, use to garnish the roasted vegetables. Bring chicken stock to a boil, add quinoa and S/P, then reduce to a simmer and continue to cook for 12-15 minutes.

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