Wild Rice And Pecan Salad With Grilled Venison Sausage Recipes

Steps:

• Wash rice well. Bring 3 cups water to boil in heavy 2- to-3-quart saucepan. Add rice and 1/2 teaspoon salt. When water returns to a boil, cover and simmer 40 minutes or until rice is tender.
• If using grill, preheat it.
• While rice is cooking, toast pecan pieces in peanut oil over medium-low heat, stirring constantly, until lightly browned, about 5 minutes. Transfer, with any oil remaining in pan, to a large bowl.
• Grill or pan-fry the sausage over medium heat, turning often, until brown and cooked through, 12 to 15 minutes. Remove from heat and let stand for 5 minutes.
• Add the cooked rice, scallions, parsley, vinegar and walnut oil to the pecans. Mix well to coat the rice with the oil and vinegar evenly. Season to taste with salt and pepper.
• To serve, mound the rice mixture on a platter or in a shallow bowl. Slice sausage on an angle, arrange on rice and serve at once.

Steps:

• Heat 2 tablespoons oil in a large saucepot over medium-high heat. Add the rice and cook, toasting until the rice begins to smell nutty, about 5 minutes. Add the chicken stock along with some salt and bring it to a boil, then reduce to a simmer and cover. Simmer until the rice is tender and has absorbed all the liquid, about 25 minutes
• Meanwhile, heat the remaining tablespoon oil along with the butter in a large skillet over medium-high heat. Add the onion, pepper and a generous pinch of salt and cook until just tender and beginning to brown, about 5 minutes. Add the garlic, sausage, thyme and sage, and cook, breaking up with a wooden spoon until browned and cooked through, 4 to 5 minutes more.
• When the rice is cooked and liquid is absorbed, turn off the heat, remove the lid and add the sausage and vegetables. Fluff and stir gently with a fork to combine. Add the rice to a serving dish and sprinkle with the chives before serving hot.