- 4 Tbsp Butter
- 1 Tbsp Olive Oil
- 3 lbs Hunter's Venison Sausage
- 4 carrots, peeled and cut lengthwise then halved
- 2 leeks, cut into one inch pieces
- 2 apples, peeled, cored and cut into wedges
- 12 oz lager-style beer
- 1/4 cup demi-glaze
- 1 Nappa cabbage, cored and cut into large chunks
Melt 2 Tbsp butter with olive oil in a large skillet over medium heat. Working in batches, add sausages, brown on all sides, about 12 minutes total. Transfer sausages to a plate, cover to keep warm.
Melt the remaining 2 Tbsp butter in the same skillet, then add carrots, leeks and apples, stirring to coat with butter. Season to taste with salt and pepper and cook until everything in the pan is glazed and slightly brown, about 10 minutes. Remove the apples wedges and set aside. Add the beer and demi-glaze and deglaze the skillet, stirring to loosen any brown bites stuck to the pan. Reduce the heat to medium low, then cover and cook for 20 minutes. Return the sausages and apples to the skillet, then add the cabbage. Cover and cook until the vegetables are tender, an additional 20 minutes.
