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Pepper Barbeque, Canadian Elk Sausage, Cranberry
and Sage Jus
 Ingredients
For the sausage
- 1 pound (450 g) elk sausage
- 1 tablespoon (15 ml)
vegetable oil
- Salt, ground black
pepper, to taste
For the mushrooms:
- 2 medium portobello mushrooms
- 1/4 cup (50 ml) vegetable oil
- 2 or 3 sprigs fresh rosemary leaves, chopped
fine
- 2 or 3 sprigs fresh thyme leaves, chopped fine
- Salt, pepper to taste
- 1 large onion
- 2 tablespoons (25 ml) olive oil
- 1/4 cup (50 ml) honey
For the apple salad:
- 1 each, red and yellow apple
- 1/4 cup (50 ml) olive oil
2 tablespoons (25 ml) cider vinegar
- 1 tablespoon (15 ml) maple syrup
- 1 bunch fresh parsley, chopped
- Salt, cracked black pepper, to taste
For the risotto:
- 2 tablespoons (25 ml) olive oil
- 1 1/4 cups (300 ml) arborio rice
- 1/4 cup (50 ml) white wine
- Pinch, saffron
- 2 cups (500 ml) hot chicken stock (or more if
necessary)
- 1/4 cup (50 ml) heavy cream
- 2 tablespoons (25 ml) butter
- 1/3 cup (75 ml) grated Parmesan cheese
- 1/4 cup (50 ml) corn niblets, browned 10
minutes in oven at 425°F (220°C)
- 1/3 cup (75 ml) toasted sliced almonds
- Salt, cracked black pepper, to taste
For the cranberry sage jus:
- 2 teaspoons (10 ml) olive oil
- 1 large shallot, diced fine
- 4 tablespoons (65 ml) balsamic vinegar
- 1/3 cup (75 ml) red wine
- 1 1/2 cups (375 ml) veal or chicken stock
- 1/4 cup (50 ml) whole cranberries
- 1/2 bunch fresh sage, chopped
- Salt, pepper, to taste
Preparation
- Prepare the sausages by tossing with vegetable
oil, cracked black pepper, salt. Grill until cooked;
reserve.
- For the mushrooms, slice portobellos about
1/4-inch (5-mm) thick and toss with oil. Season
with rosemary, thyme, salt and pepper. Grill
or sauté until
cooked, about 5 minutes; set aside. Slice onion
thick, then toss with olive oil, honey, salt, pepper
and a little more thyme. Place in foil pouch, seal
tightly and bake in oven at 350°F (180°C)
for 30 minutes. Reserve.
- For the apple salad, core and slice apples into
matchsticks; toss with olive oil, vinegar, maple
syrup, parsley, salt and pepper. Reserve.
- Make the risotto by heating olive oil in a heavy
medium-size saucepan; add arborio rice, white wine
and saffron. Simmer until most of the liquid is
absorbed, then add hot chicken stock about 3/4
cup (75 ml) at a time, stirring until most liquid
is absorbed before adding more hot stock. Repeat,
using a little more stock if necessary, until cooked
rice is al dente. Add cream, butter, Parmesan,
corn niblets, toasted almonds, salt and pepper
to taste. Reserve.
- Make the cranberry jus in a medium saucepan
by heating olive oil; sauté shallots
until translucent. Add balsamic vinegar, red
wine, and simmer to reduce liquid by 2/3 volume.
Add veal or chicken stock, cranberries. Simmer
liquid to reduce volume slightly, then garnish
with sage, salt and pepper to taste.
- To assemble, place two onion rings in the centre
of a warm plate. Arrange 3 slices of portobello
mushrooms neatly around onions. Place a spoonful
of risotto in the centre of the plate. Slice sausages
in half and place equal portions on top of risotto.
Garnish with apple salad and surround with cranberry
sage au jus.
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