Serves 4

1 15-ounce can butter beans, with its liquid ([you can use your own garden canned butter beans )
1/4 pound venison sausage , sliced into 1/4-inch rounds
1 cup [or more] grape tomatoes, halved
1/2 medium red onion, sliced thin
1 cup flat-leaf parsley leaves [no stems, larger leaves torn in half]
3 tablespoons olive oil
1 tablespoon balsamic  vinegar

1/4 teaspoon smoked paprikia

salt and freshly ground pepper, to taste

Heat butter beans and smoked paprika  in a small sauce pan in their liquid. Whisk oil,  and vinegar together and toss with tomatoes, onion and parsley in medium serving bowl.

Sauté venison sausage in a heavy skillet with just a little oil over medium high flame until browned and  any  fat has been rendered—no more than 2 or 3 minutes is needed. While  venison sausage is cooking, drain butter beans and add to tomato mixture. Using a slotted spoon, transfer venison sausage to serving bowl with beans and tomato mixture. Toss gently, adjust seasoning and serve warm.