Venison, wild boar, pheasant, and rabbit sausage create an exotic menu to serve to your meat-loving, adventurous friends. We’ve discovered a great source for healthy, and unusual, meats in Fossil Farms, located in NJ. Order this sausage sampler online, and be sure to check out their other offerings.
Pair the sausages with a duo of mustard dips: The Tangy Dijon Beer Sauce infuses German wheat beer into the dip, and the Creamy Old-Style Mustard Sauce is a lush, slightly sweet alternative, whose plump mustard seeds pop in your mouth. This dish can be made a day ahead. Reheat the sausage just before the party in a microwave. They’re great eaten at room temperature.
MAKES 56 BITES OF EACH VARIETY (CUT EACH SAUSAGES INTO 14 SLICES, DISCARDING THE ENDS)
PREHEAT OVEN 350º… COOK THE SAUSAGE
12 oz Venison w Blueberries and Merlot
12 oz Wild Boar w Cranberries
12 oz Pheasant w Hazelnuts
12 oz Rabbit w White Wine & Dijon Mustard
Place each variety of sausage in a separate baking pan with a little water on the bottom. Bake 20 min (make sure there is space around each sausage so they cook thoroughly. Sausages should be firm to the touch).
In a cast iron pan, brown each sausage variety separately. Allow to rest before slicing.
TANGY DIJON BEER SAUCE
1 CUP Paulaner Hefe-Weizen Natural Wheat beer
1/4 CUP Maille Dijon mustard
1/4 CUP mayonnaise
2 tsp Breitsamer Honig Forest Honey
Reduce the wheat beer: simmer in a small pot for 15 min (the end result will be about 1/4 cup). Allow beer to cool, then whisk with rest of the ingredients in a small bowl.
CREAMY OLD-STYLE MUSTARD SAUCE
1/2 CUP sour cream
1/2 CUP Maille Dijon Old-Style mustard
4 TB Maille Dijon mustard
1/8 tsp cayenne pepper
1 tsp Breitsamer Honig Forest Honey
Whisk all ingredients together in a small bowl.
Slice the sausages and place in bowls. Serve with small bowls of the dipping sauces. Add labels, so guests know which is which (click on the image below and print).
We've got more recipes featuring foraged and wild ingredients in 14 Exotic & Foraged