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10 Venison Sausage Recipes and Serving Suggestions

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Venison sausage and beef steak pie

Venison sausage and beef steak pie

Venison Sausage Recipe Ideas (And What to Serve With Them)

Venison is a wild game meat that is both very lean and very tasty. Although venison sausages are likely to be a bit more expensive than their beef or pork counterparts, the difference in quality really does mean that they are worth purchasing, at least as an occasional treat. If you do not have access to such food items in your local area, simply search online for the availability of vacuum-packed venison sausages, which are frequently sold via mail order.

Venison is a generic term applied to the meat of any member of the wider deer family. This means that the specific type of venison sausages available will vary around the world by geographic location. The venison sausages used in the recipes below are made from Scottish Red Deer meat.

My 10 Favorite Venison Sausage Recipes

  1. Venison Sausage and Spicy Mushrooms With Pita Pocket and Salad
  2. Venison Sausages With Fusilli Pasta in Tomato Sauce
  3. Venison Sausages With Egg, Chips and Beans
  4. Venison Sausages in Spicy Peppers Spanish Tortilla
  5. Venison Sausages and Horseradish Sauce on Potato Cakes
  6. Venison Sausages and Spicy Tomato Sauce With Turmeric Rice
  7. Venison Sausage Rolls With Hot and Spicy Bean Salad
  8. Venison Sausages Fried Breakfast
  9. Venison Sausage, Lamb Liver and Mediterranean Veggie Stew
  10. Steak and Venison Sausage Pie

Continue scrolling for step-by-step instructions and photo guides for each of these delicious dishes.

Venison sausages are added to warm oil in a non-stick frying pan.

Venison sausages are added to warm oil in a non-stick frying pan.

How to Fry Venison Sausages

While there are a number of ways in which these red deer venison sausages can be prepared and cooked, they are shallow fried in the vast majority of recipes featured below, so it makes sense to cover this procedure only once. Note that alternative cooking instructions provided on packaging for similar but subtly different venison products should be followed instead.

Start by pouring a couple of tablespoons of vegetable or sunflower oil into a non-stick frying pan and bring the pan up to a low to medium heat before adding the sausages.

Venison sausages should be turned frequently as they are gently shallow fried.

Venison sausages should be turned frequently as they are gently shallow fried.

As soon as the sausages start to sizzle, reduce the heat under the pan to very low and fry the sausages as gently as possible for 15 minutes, turning them frequently with a spatula or tongs to ensure even browning and cooking. When they are done, lift to a plate covered with kitchen paper and allow to drain off for a minute or two before plating.

Venison Sausages with Mushrooms in Spicy Sauce Pita Pocket and Salad

Venison Sausages with Mushrooms in Spicy Sauce Pita Pocket and Salad

1. Venison Sausage and Spicy Mushrooms With Pita Pocket and Salad

Prep time: 5 min

Cook time: 15 min

Ready in: 20 min

Yields: 1 serving

Ingredients

  • 3 venison sausages
  • Vegetable oil
  • 2 tablespoons natural yoghurt
  • 1 tablespoon tomato ketchup
  • 1 teaspoon mint sauce
  • ½ teaspoon hot chilli sauce
  • 3 tablespoons extra virgin olive oil (2 tablespoons for salad and 1 tablespoon for mushrooms)
  • 1 teaspoon red wine vinegar
  • 2 large lettuce leaves
  • 1 medium tomato
  • 2-inch piece cucumber
  • Salt and pepper
  • 1 teaspoon freshly chopped coriander leaf (cilantro)
  • 1 medium garlic clove
  • 5 small chestnut mushrooms
  • ½ medium red onion
  • 1 pita bread

Instructions

  1. As soon as the venison sausages are on to fry, put a wooden skewer into some cold water in your sink and leave it to steep for 10 minutes.
  2. Spoon the yoghurt, ketchup, mint sauce and chilli powder into a small bowl. Stir well to fully and evenly combine.
  3. Put two tablespoons of the olive oil into a large bowl and add the red wine vinegar. Stir well.
  4. Wash, dry, roll and roughly shred the lettuce leaves. Cut the tomato into 6 to 8 equal segments. Roughly chop the cucumber. Add them all to the oil along with the coriander leaf and season with salt and pepper before carefully tossing/stirring to ensure all the pieces are evenly coated in the oil and the seasonings are evenly dispersed.
  5. Put your kitchen grill/broiler on to preheat to its highest setting.
  6. Pour the last of the olive oil into a separate bowl and peel the garlic clove before grating it into the oil. Season with salt and pepper and stir well.
  7. Wipe/wash the mushrooms but leave the stalks in place, trimming off any damaged tips only if necessary. Cut the peeled onion half into four equal segments before adding everything to the oil and turning around very carefully with a wooden spoon so as not to break up the onion segments.
  8. Thread a mushroom on to the skewer, followed by an onion segment and keep going in this alternate fashion until all are in place. Lay the skewer on a tray and place it under the heat for five minutes, turning halfway through cooking.
  9. Lay the salad on one half of the serving plate and the sausages on the other. Heat the pita bread per the instructions on the pack and cut it open along one long side, opening it up to form a pocket.
  10. Carefully slide the mushrooms and onion off the skewer with a fork and into the pita pocket. Spoon in the sauce and serve on top of the salad bed.
Venison Sausages Served on a Bed of Fusilli Pasta in Tomato Sauce

Venison Sausages Served on a Bed of Fusilli Pasta in Tomato Sauce

2. Venison Sausages With Fusilli Pasta in Tomato Sauce

Prep time: 5 min

Cook time: 20 min

Ready in: 25 min

Yields: 1 serving

Ingredients

  • 2 tablespoons olive oil
  • ½ small red onion
  • 1 garlic clove
  • Salt and black pepper
  • 8-ounce can chopped tomatoes in tomato juice
  • Pinch dried oregano
  • Pinch dried basil
  • 3 venison sausages
  • Vegetable oil for frying
  • 1 cup of dried fusilli pasta
  • Freshly chopped parsley to garnish

Instructions

  1. Finely slice the peeled onion half and separate the slices into strands. Peel and finely slice the garlic clove
  2. Pour the olive oil into a small saucepan and put the pan on to a low to medium heat. Add the onion and garlic, season with salt and pepper and saute gently for a couple of minutes until the onion strands start to soften.
  3. Pour the tomatoes into the saucepan before adding the dried herbs. Stir well and turn up the heat a little to bring the sauce to a simmer while you start the venison sausages frying.
  4. When the sauce is simmering, reduce the heat to maintain as gentle a simmer as possible while the sausages cook, stirring frequently with a wooden spoon.
  5. Bring a large pot of heavily salted water to a rolling boil before adding the pasta. Stir well and reduce the heat to maintain a modest simmer for ten minutes.
  6. Drain the pasta and allow it to steam off for a couple of minutes before adding it to the sauce and folding it through with the wooden spoon.
  7. Spoon the pasta and sauce into a deep serving plate, lay the venison sausages on top and garnish with the chopped parsley.
Venison sausages With Poached Egg, Chips and Spicy Beans

Venison sausages With Poached Egg, Chips and Spicy Beans

3. Venison Sausages With Egg, Chips and Beans

Prep time: 5 min*

Cook time: 15 min*

Ready in: 20 min

Yields: 1 serving

*Does not include preparation/cooking time for the homemade chips/fries, which can be made by any method of choice or bought frozen, ready for final deep-frying.

Ingredients

  • 3 venison sausages
  • Vegetable oil
  • 8-ounce can baked beans in tomato sauce
  • ½ teaspoon ground turmeric
  • ½ teaspoon dried coriander leaf (cilantro)
  • Black pepper
  • 1 large egg
  • 2 tablespoons white wine vinegar
  • Homemade chips/fries to serve

Instructions

  1. When the sausages are about half way through cooking, put a large pot of cold water on to reach a boil. Stir in the white wine vinegar.
  2. Pour the beans into a saucepan and season with the turmeric, dried coriander/cilantro and some black pepper. Stir well with a wooden spoon and put on to very low heat, stirring frequently, until fully heated through.
  3. Break the egg carefully into a small cup or bowl. When the water just begins to simmer, turn down the heat and stir slowly at first and then slightly more rapidly until a whirlpool effect is formed.
  4. Carefully pour the egg into the vortex of the whirlpool, bringing the lip of the vessel as close to the water as possible without touching it. Adjust the heat to keep the water just below a simmer for three minutes.
  5. Plate the sausages, chips, and beans before lifting the egg from the poaching water with a slotted spoon, affording it a few seconds to drip off and laying it on top of the beans.
Venison Sausages Sandwiched Between Two Halves of a Spicy Tortilla

Venison Sausages Sandwiched Between Two Halves of a Spicy Tortilla

4. Venison Sausages in Spicy Peppers Spanish Tortilla

Prep time: 5 min

Cook time: 15 min

Ready in: 20 min

Yields: 1 serving

Ingredients

  • 2 venison sausages
  • Vegetable oil for frying
  • 3 different coloured small bell pepper halves
  • ½ red onion (¼ each for tortilla and for salad)
  • 1 red chilli
  • 2 large eggs
  • Generous pinch dried coriander leaf (cilantro)
  • Salt and pepper
  • 2 large lettuce leaves

Instructions

  1. When the sausages are on to fry, seed and moderately finely slice the bell pepper halves. Slice one quarter of the red onion as thinly as possible. Top the chilli and slice it into discs, ideally leaving the seeds in place but they can be removed if desired.
  2. Break the eggs into a bowl and beat with a fork to combine. Season with salt, pepper and the dried coriander, stirring well to combine.
  3. Wash, dry, roll and shred the lettuce leaves. Finally, slice the remaining onion and combine the two ingredients in a bowl, seasoning with salt and pepper.
  4. A few minutes before the sausages are due to be ready, pour a little oil into a small non-stick omelette pan and put it on to a low to medium heat. Start your kitchen grill/broiler preheating to its highest setting.
  5. Add the sliced peppers, onion and chilli to the pan and saute gently for a couple of minutes until the onion is just starting to soften. Spread the pieces out evenly over the pan with your wooden spoon or spatula.
  6. Pour the egg carefully over the peppers and onion and turn the heat up under the pan slightly.
  7. After a couple of minutes, the egg should be almost set. To complete it setting, place the pan under your grill/broiler for up to a minute.
  8. Arrange the salad bed on the edge of a serving plate.
  9. Slide the tortilla onto a holding plate and cut it in half.
  10. Lay one tortilla half that it is just slightly overlapping onto the salad bed.
  11. Slice the venison sausages in half and arrange on top of the tortilla half.
  12. Lay the second tortilla half presentation side down on top of the sausages.
Venison Sausages Served on Potato Cakes Spread With Horseradish Sauce

Venison Sausages Served on Potato Cakes Spread With Horseradish Sauce

5. Venison Sausages and Horseradish Sauce on Potato Cakes

Prep time: 10 min

Cook time: 15 min

Ready in: 25 min

Yields: 1 serving

Ingredients

  • 2 venison sausages
  • Vegetable oil for frying
  • 1 large baking potato
  • ¼ medium red onion
  • 1 egg
  • Salt and pepper
  • 1 tablespoon plain/all purpose flour
  • 3 tablespoons frozen peas
  • Malt vinegar (optional)
  • 1 tablespoon hot horseradish sauce

Instructions

  1. Start the sausages frying before peeling the potato and coarsely grating it into the centre of an open, clean tea towel. Do the same with the peeled quarter onion.
  2. Gather up the edges of the tea towel and over your sink, twist and squeeze out the excess water. There will be a lot of water released which would otherwise spoil the potato cakes and prevent them from cooking properly.
  3. Tip the potato and onion mix into a large bowl and add the egg. Season well with salt and pepper. Stir to combine. Add the flour to the combination and stir again to form a moderately thick batter.
  4. When the sausages are about halfway through cooking, pour some oil into a second frying pan and bring it up to medium heat. Use a large spoon or ladle to form two potato cakes in the pan. Each should be around half an inch thick. Fry for 3 minutes each side.
  5. When the potato cakes are turned, add the frozen peas to a large pot of boiling water to simmer for 3 minutes.
  6. Lift the potato cakes to a serving plate and drain the peas at your sink through a colander. Season the peas in the colander with salt, pepper and malt vinegar and gently shake to evenly disperse. Spoon the peas around the potato cakes.
  7. Divide the horseradish sauce between the two potato cakes and spread it out with a wide-bladed knife.
  8. Cut the sausages in half at an angle and serve on top of the potato cakes.
Venison Sausages on a Bed of Spicy Tomato and Mushroom Sauce With Turmeric Rice

Venison Sausages on a Bed of Spicy Tomato and Mushroom Sauce With Turmeric Rice

6. Venison Sausages and Spicy Tomato Sauce With Turmeric Rice

Prep time: 10 min

Cook time: 20 min

Ready in: 30 min

Yields: 2 servings

Ingredients

  • 1 small to medium white onion
  • 2 garlic cloves
  • Vegetable oil
  • 14-ounce can chopped tomatoes in tomato juice
  • 1 medium to large red chilli
  • 1 teaspoon dried coriander leaf/cilantro
  • Salt and pepper
  • 10 small closed-cup mushrooms
  • 4 venison sausages
  • 2 teaspoons ground turmeric
  • 6 ounces (1¼ cups) basmati rice

Instructions

  1. The sauce in this recipe has to be started before the venison sausages are put on to fry.
  2. Peel the onion, cut it in half down through the middle and finely slice each half. Peel and finely slice the garlic cloves.
  3. Pour a couple of tablespoons of vegetable oil into a large saucepan and put the pan on to a low to medium heat.
  4. Add the onion and garlic to the pan and saute for two or three minutes until the onion is just softened.
  5. Cut the green top from the chilli and discard before slicing it into discs. Add to the pan with the canned tomatoes and coriander. Season with salt and pepper and stir well.
  6. Wash or wipe the mushrooms and slice them in half. Add to the pan, stir them through and turn up the heat until the sauce starts to simmer.
  7. Reduce the heat under the pan to maintain a very gentle simmer while you fry the venison sausages.
  8. When the sausages are started frying, put a large pan of cold water—seasoned with the ground turmeric and about a teaspoon of salt—on to reach a rolling boil.
  9. Wash the rice through a fine sieve under running cold water. Add it to the boiling water, stir well and adjust the heat to achieve a moderate simmer for 10 minutes.
  10. Drain the rice through a sieve and leave to steam off for 2 to 3 minutes. Return it to the empty pot, season with black pepper and stir to combine before dividing between two deep serving plates and spreading out to form beds for the sauce and sausages.
  11. Spoon half the sauce on to each rice bed, cut the sausages in half at an angle and lay four sausage halves on top of each portion of sauce.