2009 Annual Venison Culinary Competition - 1st Place - Venison sausage & arugula salad in parmesan crisp

Venison Sausage

  • 2 lb. venison shoulder
  • 1 lb. pork loin
  • 1 lb. fatback
  • 1.5 tsp. pepper
  • 1 tsp. juniper berries
  • ¼ tsp. garlic powder
  • 1 T fresh sage mince
  • 1.5 oz salt
  1. Combine all ingredients except salt and chill well.
  2. Grind all ingredients through fine plate of meat grinder.
  3. Rinse sheep casings. Pipe sausage into casings.
  4. Poach sausage until internal temperature reaches 165 F.

 

Arugula Salad

  • 2 garlic cloves
  • 1 shallot
  • 2 oz. white truffle oil
  • 4 oz. extra virgin or salad oil
  • 2 oz. white wine vinegar
  • 2 oz. dried cherries
  • Salt and pepper to taste
  • Arugula as needed
  • 3 oz. Madeira wine
  1. Pour 2 oz. of white wine vinegar into medium bowl with 1 shallot and let stand together. Reconstitute 2 oz. cherries in 3 oz. Madeira wine.
  2. Mince 2 garlic cloves and add to shallot and vinegar. Season lightly with salt and pepper.
  3. Aggressively whisk in both the white truffle oil and extra virgin or salad oil. Adjust seasoning accordingly.
  4. Plate arugula on serving plate; top with cherries, vinaigrette, and parmesan crisp.

 

Parmesan Crisp

  • 2 cups Parmesan cheese grated
  • ¼ cup all purpose flour
  • 1 tsp. black pepper
  1. Combine all ingredients in a bowl. Spoon mixture onto sheet pan lined with parchment paper.
  2. Bake in 350 oven for 8-10 minutes.