Recipe from Flavors Under the Big Sky

November 30, 2020


SERVES 4 to 6

Pomegranate seeds are the gems of fall. They bring color and brightness to a dish. With both elk and pomegranate showcasing as bounty towards the end of the year, they are the perfect pairing. Kielbasa, a sausage originating from Poland, exudes garlicky goodness, pairing well with the refreshing pomegranate and lime. I like serving this dish with Chinese soup spoons so you can scopp up all the deliciousness. When I cannot get wild game, my main source is 4th Avenue Meat Market in downtown Billings.  

for the sauce

  • ¼ cup pomegranate molasses
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1 tablespoon ketchup
  • 1 teaspoon Dijon mustard
  • Salt, to taste
  • Fresh ground black pepper, to taste

  • 1 pound elk kielbasa, cut into 1/2 to 1-inch slices

  • 1 cup pomegranate seeds
  • 1/3 cup minced flat-leaf parsley
  • Zest and juice of 1 small lime
  • Salt, to taste
  • Fresh ground black pepper, to taste

  In a large bowl, mix together the sauce ingredients. Toss in sausage to coat with the sauce. Cover and let sit in refrigerator for at least an hour and up to overnight.

  Heat oven to 350°F.

  In a medium bowl, combine pomegranate seeds, parsley, zest, juice and salt and pepper to taste. Set aside.

  Spray a baking dish with cooking oil spray. Scoop in sausage mixture and bake for 30 minutes. Remove from oven and let meat sit for about 5 minutes. Stir in pomegranate mixture. Serve immediately.

Cook’s Notes

·        No pomegranate molasses? Substitute balsamic vinegar with a touch of sugar or tamarind paste with some honey or cranberry juice with some molasses.