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Home > Recipes > With Classic Venison Stock
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Duck Sausages on Polenta with Balsamic Sauce
Serves: 2
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 If you think sausages are only everyday fare, you haven’t tasted this over-the-top combination. Creamy truffle-scented polenta has to be just this side of heaven. Topped with succulent game sausages and a tangy-sweet balsamic vinegar sauce, the results are sublime.
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Ingredients:
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- 6 duck, venison or other wild game sausages
- 1 sprig rosemary + 2 sprigs for garnish
- 1 clove garlic, sliced
- Salt and freshly ground pepper
- 1 T. (15 mL) fragrant olive oil
- 1 T. (15 mL) sugar
- ½ c. (125ml) balsamic vinegar
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- 1½ oz. (45 g) Glace de Gibier
Gold® + ½ cup (125 mL) hot water
- 1½ c. (375 mL) water
- ½ c. (90 g) instant polenta
- 1 T. (15 mL) white or black truffle oil
- 1 T. (15 mL) unsalted butter
- 1 T. (15 mL) grated Parmesan cheese
- 2 T. (30 mL) pine nuts, toasted
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Marinate sausages with rosemary, garlic, salt, pepper, and olive oil for 1 hour. In a small saucepan, lightly caramelize the sugar over low heat. Whisk in balsamic vinegar, bring to a boil over high heat, and reduce by one-third. Add diluted
Glace de Gibier Gold® and return to a boil, reduce to sauce consistency. Keep warm. Cook polenta according to package directions, stirring constantly. Remove from heat, add truffle oil, butter, and cheese. Taste to adjust seasonings. Keep warm. Meanwhile, broil or sauté sausages until still slightly pink in the center, turning occasionally. Divide polenta and sausages between 2 dinner plates. Stir pine nuts into sauce and spoon over sausages. Add sprigs of rosemary and serve.
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