It’s Fridaaaaay!!! So, I thought I’d share another venison recipe with you. Because, you know, it just seemed like the appropriate way to start the weekend. Tomorrow, J and I will go to a state park with my parents to go fishing. J will take his kayak and fish from there most of the day, and I’ll sit on the bank sunbathing, reading a book, and talking to my parents. My mom says I need to fish, but that’s not really my thang. She may coax me into it, but as of now it’s not in my plans. J fishes, I hang out on the bank or swim a bit. And that works juuuust fine for us. He’ll fish (and clean anything he catches – yuck) and I’ll cook it up. Same as we do with hunting. He kills and cleans the deer, then I make something yummy with it.
- 1 lb red potatoes, cut into bite-sized cubes
- 3 Tbsp water
- 1 lb smoked venison (or other smoked sausage)
- 1 small onion, diced
- 2 Tbsp brown sugar
- 2 Tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 1/2 tsp dried thyme
- 5 cups baby arugula (or spinach)
- Place the potatoes and water in a microwave-safe bowl, cover and microwave for 4 minutes or until tender. Drain and set aside.
- Heat a large skillet over medium-high heat, spray with cooking spray, and add the sausage and onion. Cook until the onions have softened, then add the potatoes and cook, stirring every so often, until the potatoes have browned.
- Meanwhile, whisk together the brown sugar, vinegar, mustard, thyme, and salt & pepper to taste in a small bowl. Pour the mixture into the skillet, stir, and bring to a boil. Reduce heat and simmer for about 2 minutes. Add the arugula and stir until it’s wilted, about 2 minutes
- Remove from heat and serve.