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Sweet Brandy Elk Sausage with Caramelized Apples


1 lb venison sausage (or elk)
1 small red onion, sliced
1 granny smith apples, sliced |
2 cups shredded purple cabbage
4 tablespoons brown sugar, divided
2 ounces red wine vinegar
2 ounces brandy


  1. In saute pan, brown sausage in oil, add onions.
  2. In seperate pan, brown apples, add salt to taste.
  3. Add cabbage to apple mix, 2 tablespoons brown sugar and red wine vinegar.
  4. Add the remaining 2 tablespoons of brown sugar and brandy to sausage mix, reduce.
  5. Plate together and serve.


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