Venison Sausage, Bacon, Mushrooms and Spinach

This is a quickie that is best made just before serving so the spinach isn’t completely wilted.

Venison Sausage, Bacon, Mushrooms and Spinach


  • 4 strips bacon diced
  • 2 cups venison sausage thinly sliced (or crumbled in sausage is ground, not linked)
  • 1 red bell pepper seeded and sliced into thin strips
  • 2 cups mushrooms thinly sliced
  • 1 teaspoon lemon juice
  • 3 tablespoons rice vinegar
  • 1 tablespoon Dijon mustard
  • pinch of sugar
  • 1/2 teaspoon coarse ground pepper
  • 4 big handfuls fresh spinach stems removed
  • salt
  • shaved Parmesan cheese


  • Brown bacon in a large skillet over medium heat. Add venison, and brown evenly. Add bell pepper and mushrooms, and cook for 2 minutes. Stir in lemon juice, vinegar, mustard, sugar and pepper. Heat for 1 minute more.
  • Add spinach to pan, and cook until spinach just starts to wilt. Season with salt to taste. Mound on plates and top with cheese.

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