Pepper Barbeque, Canadian Elk Sausage, Cranberry and Sage Jus

Ingredients

For the sausage

• 1 pound (450 g) elk sausage
• 1 tablespoon (15 ml)
  vegetable oil
• Salt, ground black
  pepper, to taste

For the mushrooms:

• 2 medium portobello mushrooms
• 1/4 cup (50 ml) vegetable oil
• 2 or 3 sprigs fresh rosemary leaves, chopped fine
• 2 or 3 sprigs fresh thyme leaves, chopped fine
• Salt, pepper to taste
• 1 large onion
• 2 tablespoons (25 ml) olive oil
• 1/4 cup (50 ml) honey

For the apple salad:

• 1 each, red and yellow apple
• 1/4 cup (50 ml) olive oil
  2 tablespoons (25 ml) cider vinegar
• 1 tablespoon (15 ml) maple syrup
• 1 bunch fresh parsley, chopped
• Salt, cracked black pepper, to taste

For the risotto:

• 2 tablespoons (25 ml) olive oil
• 1 1/4 cups (300 ml) arborio rice
• 1/4 cup (50 ml) white wine
• Pinch, saffron
• 2 cups (500 ml) hot chicken stock (or more if necessary)
• 1/4 cup (50 ml) heavy cream
• 2 tablespoons (25 ml) butter
• 1/3 cup (75 ml) grated Parmesan cheese
• 1/4 cup (50 ml) corn niblets, browned 10 minutes in oven at 425°F (220°C)
• 1/3 cup (75 ml) toasted sliced almonds
• Salt, cracked black pepper, to taste

For the cranberry sage jus:

• 2 teaspoons (10 ml) olive oil
• 1 large shallot, diced fine
• 4 tablespoons (65 ml) balsamic vinegar
• 1/3 cup (75 ml) red wine
• 1 1/2 cups (375 ml) veal or chicken stock
• 1/4 cup (50 ml) whole cranberries
• 1/2 bunch fresh sage, chopped
• Salt, pepper, to taste

Preparation

1. Prepare the sausages by tossing with vegetable oil, cracked black pepper, salt. Grill until cooked; reserve.
   
2. For the mushrooms, slice portobellos about 1/4-inch (5-mm) thick and toss with oil. Season with rosemary, thyme, salt and pepper. Grill or sauté until cooked, about 5 minutes; set aside. Slice onion thick, then toss with olive oil, honey, salt, pepper and a little more thyme. Place in foil pouch, seal tightly and bake in oven at 350°F (180°C) for 30 minutes. Reserve.
   
3. For the apple salad, core and slice apples into matchsticks; toss with olive oil, vinegar, maple syrup, parsley, salt and pepper. Reserve.
   
4. Make the risotto by heating olive oil in a heavy medium-size saucepan; add arborio rice, white wine and saffron. Simmer until most of the liquid is absorbed, then add hot chicken stock about 3/4 cup (75 ml) at a time, stirring until most liquid is absorbed before adding more hot stock. Repeat, using a little more stock if necessary, until cooked rice is al dente. Add cream, butter, Parmesan, corn niblets, toasted almonds, salt and pepper to taste. Reserve.
   
5. Make the cranberry jus in a medium saucepan by heating olive oil; sauté shallots until translucent. Add balsamic vinegar, red wine, and simmer to reduce liquid by 2/3 volume. Add veal or chicken stock, cranberries. Simmer liquid to reduce volume slightly, then garnish with sage, salt and pepper to taste.
   
6. To assemble, place two onion rings in the centre of a warm plate. Arrange 3 slices of portobello mushrooms neatly around onions. Place a spoonful of risotto in the centre of the plate. Slice sausages in half and place equal portions on top of risotto. Garnish with apple salad and surround with cranberry sage au jus.