Venison-Cherry Sausage

Venison and cherry sausage (D’Artagnan), moroccan eggplant salad, and blistered shashito peppers. Wine: Château la Roque de By Médoc 2016.

The sausages came out very nicely (sous vide to 150F then seared). I am not much of an eggplant fan, but some arrived in our CSA box and, with the help of a Paula Wolfert cookbook, I made them palatable (though I question labeling it a ”salad”). The wine was decent and a good value.