You could do a French style dish with Puy lentils (or any other firm, upmarket kind of lentil) or with white beans. I do both of these dishes by cooking the sausages first and then taking them out of the pan, before sauteeing some garlic, onion, maybe a bit of sage (with the white beans) until they're soft and then adding either the beans (if from a can) or the previously cooked and drained lentils. You can add a big of liquid (water, white wine, stock) to the lentils if they are a bit dry or retain some of the water you cooked them in, but the consistency shouldn't be soup-y.

Then I cut up the sausage (or you can leave it whole) and mix it in with lentils/beans and simmer on low heat for 5-10 minutes so the flavours mingle. Season to taste.

Here in Chicago there's a restaurant, Hot Doug's, that regularly features game sausages on their menu. You could check out their website for ideas on accompaniments.

www.hotdougs.com

They sound as if they will be delicious on their own, and quite a novel taste for whoever is eating. So what about some creamy mashed cauliflower and potatoes on the side? Or some creamed spinach? Then the sausages can really be the star of the meal. I'd love to hear how it goes!

Bear is strong and, well... strong. I'd pair it with something creamy or mild to take the edge off. I love game meat and can't stand bear.

Went to a party once where they had venison sausage sauteed with red and green peppers and onion, simmered in a herb tomato sauce.. guests had it on its own or served over a bun.. it was delicious!!