Venison Kielbasa with Green Peppers and Onions

Kiełbasa is a Polish word for traditional Polish sausage. The word has become a commonly used North American term for Eastern European styles of sausage, including Ukrainian sausage, which is called kovbasa or kubasa. The sausage in Poland is usually sold in two forms, fresh and dry. The dry one has the advantage of being long lasting, while the fresh one can be eaten cold or cooked. It's the fresh one that is used in traditional polish dishes, such as "Biały Barszcz" or "Bigos". - wikepedia

Since Barry got a deer this season, we sent his deer to a wild game butcher in Springville. We only wanted the tenderloins and roasts and the rest of the meat we have made them into Kielbasa. Deer Kielbasa is usually mixed with pork and the results is one wonderful sausage. You wouldn't even know that the sausage was made with venison...it's amazing, no gamey taste at all!

Here's a simple meal I made few nights ago. You can serve this with potatoes or steamed rice.


Ingredients:
Deer Keilbasa, Sliced
Garlic
Onions
Green Bell Peppers
Salt and Pepper
Olive Oil

Directions:
Heat oil in a skillet. Saute onions and garlic. Add sliced Keilbasa. Brown meat. Then, add bell peppers. Simmer for a few minutes until peppers is slightly soft and tender.