Wild In The Kitchen: Venison Sausage Shrimp And Grits

Venison Sausage Shrimp and Grits

When I first started cooking wild game, I soon realized that I would have to elevate my game from cook to chef. That was the only way I was to ever going to convert my non-game eating family to wild game lovers. This recipe went a long way toward that step.

2 red bell peppers, diced

2 yellow bell peppers, diced

1 large red onion, diced

1 pound venison sausage

1 pound shrimp

2 tbsp. minced garlic

1 tbsp. corn starch

1 tbsp. Cajun seasoning

 4 cups chicken stock

1 cups grits

2 cups heavy cream

2 cups cheddar cheese

3 tbsp. butter

Add 4 cups chicken stock to large pot. Bring to boil. Add grits and whisk. After grits are done, add 1 cup heavy cream and 2 cups cheddar cheese. Stir until creamy. Set aside. Cut rope venison sausage into medallions. Melt half stick butter in iron skillet. Cook deveined shrimp for two minutes each side. Remove to paper towel. Add bell pepper, onion and garlic and cook until soft. Add venison sausage quarters and prinkle with Cajun seasoning.  Add corn starch to thicken. Add 1 cup chicken stock, stir, then add 1 cup heavy cream. Pour over cheesy grits. Enjoy!