Venison Sausage Brats with Jalapeño Pepper Jelly Relish

Jalapeño Pepper Jelly Relish

Ingredients:

• ¾ cup shallot, finely diced

• 1 cup cucumber pickles, finely diced or chopped

• ½ bunch cilantro, finely chopped (including stems, sliced fine)

• 2 Tbsp lime juice

• 1 Fresno chile, deseeded, destemmed, finely diced

• ¼ cup Stillfire Provisions Jalapeño Pepper Jelly

Instructions:

1. In a bowl, combine shallot, pickles, cilantro, lime juice, Fresno chile, and Jalapeño Pepper Jelly.

2. Stir until evenly mixed.

3. Set aside until ready to serve.

Venison Sausage Brats

Ingredients:

• Heat a cast iron skillet or grill over medium heat.

• Sear both sides of the brats until browned.

• Lower the heat and continue cooking until the internal temperature reaches 160°F.

• Rest for 5 minutes before slicing.

Instructions:

1. Sweat onion and garlic in oil until translucent.

2. Add carrots with a splash of water, cover, and cook 5 minutes.

3. Add cream to cover carrots. Simmer 30–40 minutes.

4. Blend until silky smooth, adjusting with cream if needed.

5. Season with salt and vinegar for brightness.

6. Yield: About 1 quart. Use 1 pint for this recipe. Keeps 1 week in fridge or 2 months frozen.

Plating

1. Arrange sliced brats on a large plate.

2. Spoon relish over the brats with a slotted spoon, letting just a touch of liquid season the meat.

3. Garnish with cilantro, mint, and carrot tops.

Serve immediately and enjoy.