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 scoop up all the deliciousness. When I cannot get wild game, my main source is 4th Avenue Meat Market in downtown Billings.
Recipe: Elk Kielbasa with Pomegranate
4-6
servings1
hour30
minutesIngredients
- 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
- For the Main
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
Preparation
- 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.
Notes
- No pomegranate molasses? Substitute balsamic vinegar with a touch of sugar or tamarind paste with some honey or cranberry juice with some molasses.