Description
Delicious homemade venison sausages served with sweet roasted butternut squash and herb butter. A perfect fall or winter dish that highlights wild game meat.
Ingredients
Scale
- 1 pound ground venison
- 1 medium butternut squash, peeled and cubed
- 3 tablespoons herb butter
- 2 cloves garlic, minced
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup breadcrumbs
- 1 egg
Instructions
- Combine ground venison with minced garlic, chopped herbs, salt, pepper, breadcrumbs, and egg in a large bowl.
- Shape the mixture into sausages, approximately 4 inches long and 1 inch thick.
- Refrigerate the shaped sausages for 30 minutes to firm up.
- Preheat oven to 400°F (200°C).
- Toss butternut squash cubes with olive oil, salt, and pepper on a baking sheet.
- Roast squash for 25-30 minutes until tender and caramelized.
- While squash roasts, heat a skillet over medium heat and cook venison sausages for 3-4 minutes per side until browned and internal temperature reaches 155°F.
- Top sausages with herb butter and serve with roasted butternut squash.
Notes
- Venison is lean, so don’t overcook the sausages or they may become dry.
- You can substitute store-bought herb butter or make your own by mixing softened butter with fresh herbs.
- For a complete meal, add a side salad with a vinaigrette dressing.
- Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: Game
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 120mg
Keywords: venison, wild game, sausages, butternut squash, fall recipes, winter recipes, herb butter
