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

Servings

4-6

servings
Prep time

1

hour 
Cooking time

30

minutes

Ingredients

  • 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.