Venison Sausage and Barley

If you cannot find barley, use rice.

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Venison Sausage and Barley

By Sportman's Table Chef Published: July 26, 2013

  • Yield: 4 Servings
  • Prep: 10 mins
  • Cook: 40 mins
  • Ready In: 1 hr 40 mins

Herbed barley and rosemary provide the perfect base for this venison sausage dish.



  1. Cut the sausage links into 1/2-inch wheels and brown slightly in a skillet with the cooking oil. Remove the sausage and saute the chopped onions, parsley, rosemary, and barley for a few min. Stir in the stock or bouillon and bring to a boil. Add sausage. Cover tightly, reduce heat, and simmer for 40 min., or until the barley absorbs the moisture. Check to see if more water is needed from time to time. If there is too much moisture after 40 min., simmer uncovered for a few additional min. Garnish with two sprigs of fresh parsley.

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