Venison Sausage Chili

Since we're still trying to figure out different ways to eat our venison sausage, I found this recipe from Emeril. I just substituted the venison sausage for the Andouille. I didn't know how I would like the chili with sausage instead of ground beef, but I was amazed. I may even like it more than the ground beef version.

Ingredients:
(serves 6-8)
1 tablespoon vegetable oil
2 pounds Andouille, or other spicy, smoked link sausage, cut into 1/2-inch pieces (I used venison)
2 cups chopped yellow onions
1 tablespoon minced garlic
2 tablespoons chili powder
1 tablespoon Essence, recipe follows
2 teaspoons ground cumin
1 (12-ounce) bottle dark beer
1 (28-ounce) can whole tomatoes, crushed, and their juices
3 tablespoons tomato paste
1 teaspoon sugar
6 cups cooked red kidney beans, drained and rinsed
Salt and freshly ground black pepper
1 cup grated cheddar cheese, garnish
1 cup finely chopped green onions, garnish

Directions:
In a large heavy pot, heat the oil over medium-high heat. Add the sausage and brown on all sides, about 5 minutes. Add the onions, garlic, chili powder, Essence, and cumin and cook, stirring often, until soft, about 4 minutes. Deglaze the pan with the beer and cook until the foam subsides, about 1 minute.
Add the tomatoes, tomato paste, sugar, and kidney beans to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Season with salt and freshly ground black pepper, to taste.
Remove from the heat and transfer to a thermos. To serve, ladle into bowls or thick cups. Sprinkle each serving with grated cheese and green onions, and serve hot.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Yield: about 2/3 cup

Creamy Cajun Venison Pasta

Aubrey and I have been eating on this venison sausage for several days now. I made the red beans and rice a few days ago with this sausage. Once it disappeared I had to find another recipe. I was really impressed with this pasta that I found on Cara's blog. I made a few changes to the recipe to fit the ingredients that we already had. We really enjoyed this, especially since it was such a quick meal with easy clean up.

Ingredients:
8 oz. uncooked spaghetti
About 8 inches of Venison sausage, sliced into 1/4 inch discs
2 Tablespoons Smart Balance "butter"
8 oz. package pre-sliced mushrooms
1 Tablespoon + 1 teaspoon all purpose flour
1 teaspoon Cajun seasoning
1 teaspoon any other spicy seasoning you have (I used a venison seasoning)
1/4 teaspoon salt
1 cup skim milk
1/4 cup chopped fresh parsley

Directions:
Bring medium pot of water to a boil. Add pasta and cook according to package directions.
In a skillet over medium high heat, cook sausage pieces. Remove from pan and keep warm.
Melt the butter in the same skillet. Add mushrooms, and saute 4 minutes or until moisture evaporates. Add flour, seasoning, and salt to pan; saute 30 seconds (will be thick). Stir in milk; cook about two minutes until sauce thickens, stirring constantly. Remove from heat.
After draining pasta, combine pasta, sauce, cooked sausage, and fresh parsley.