Savory Venison Country Sausage Skillet
Crumbled venison sausage is simmered with sautéed vegetables in a rich, Parmesan-laced cream sauce for a hearty, rustic skillet dish. It’s perfect for a comforting brunch or dinner, especially served with biscuits or crusty bread.
Ingredients
- 1 pound venison sausage, casing removed
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley, for garnish
- Biscuits or crusty bread, for serving (optional)
Instructions
- Remove the casing from the venison sausage if necessary. Chop the onion, mince the garlic, and dice the red bell pepper.
- In a large skillet over medium heat, add the olive oil. Add the venison sausage and cook for about 5-7 minutes, breaking it into crumbles with a spoon until browned and cooked through. Remove the sausage from the skillet and set aside.
- In the same skillet, add the chopped onion, garlic, and red bell pepper. Sauté for 3-4 minutes until the vegetables are soft and the onion is translucent.
- Sprinkle the smoked paprika, thyme, pepper, and salt over the vegetables. Stir in the flour and cook for another minute to eliminate the raw flour taste.
- Gradually whisk in the milk, followed by the heavy cream. Continue to stir, bringing the mixture to a gentle simmer over medium heat. The sauce will begin to thicken after about 5 minutes.
- Return the cooked venison sausage to the skillet. Stir to combine, then add the grated Parmesan cheese, allowing it to melt into the creamy sauce. Let the mixture simmer for an additional 3-4 minutes.
- Sprinkle with freshly chopped parsley. Serve hot with biscuits or crusty bread for soaking up the creamy sauce.
Cook’s Notes
Whisk the milk in gradually to avoid lumps, and keep the sauce at a gentle simmer rather than a hard boil so it thickens smoothly without breaking. Cooking the flour for a full minute before adding liquid helps eliminate any raw, pasty flavor.
Ingredient Swaps
Pork, turkey, or beef sausage can be used in place of venison. For a lighter version, substitute half-and-half for the heavy cream and omit the Parmesan cheese.
Serving Suggestions
Serve hot straight from the skillet with warm biscuits or crusty bread to soak up the creamy sauce, making it a satisfying brunch or dinner centerpiece.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk to loosen the sauce if it has thickened too much.
Common Questions
Can I use a different type of sausage?
Yes, pork, turkey, or beef sausage all work well as substitutes for venison.
How can I make this dish spicier?
Add a pinch of red pepper flakes or some diced jalapeños while sautéing the vegetables.
Can I make this dish lighter?
Use half-and-half instead of heavy cream and skip the Parmesan cheese for a lighter version of the sauce.