Archive for the ‘Breakfast’ Category
Venison Sausage and Biscuit Pinwheels
May 30th, 2011 | 
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Ready for just about the easiest — and yummiest — appetizer (or breakfast) recipe in the world? Like many good recipes, this one was born out of a combined need to use up some venison breakfast sausage and find an appetizer to bring to a Memorial Day party. I wanted an appetizer that would be easy to grab and go, knowing people would be milling about.
I think sausage and biscuits are one of the greatest combinations on Earth, so an idea was born. Venison sausage and biscuit pinwheels. Okay, I’ve had these things at parties before, so it wasn’t an original idea. But it was a tasty one, well worth repeating here! And so easy! All you need is about 1/2 pound of venison breakfast sausage (recipe below) and 1 container of ready made biscuit dough (you can make the dough if you want; I’m just too lazy to do that).
Recipe: Venison Sausage and Biscuit Pinwheel
Summary: delicious as an appetizer or breakfast treat.
Ingredients
- 1/2 pound of venison breakfast sausage (recipe below)
- 1 container of ready-made biscuit dough
Instructions
- Prepare the sausage and set aside
- Take 2 of the prepared biscuits, smash together, flour and roll out thinly in a rectangular shape.
- Take 1/4 of the sausage and, using your fingers, spread it out over the dough.
- Roll the dough to form pinwheel.
- Place on a cookie sheet or plate.
- Repeat with the remainder of the dough and sausage.
- Refrigerate for at least 1/2 hour.
- Preheat oven to 350 degrees.
- Slice pinwheels into 1/2 pieces and place on cookie sheet.
- Bake for 20 minutes, or until biscuits are golden brown.
Quick Notes
I baked mine on a cookie warmer so that they wouldn’t absorb any grease. However, my sausage weren’t very fatty so it didn’t really matter.
Variations
Sprinkle some grated cheese over the sausage for extra yumminess.
Cooking time (duration): 30
Number of servings (yield): makes about 20 pieces
Meal type: breakfast, appetizer
Recipe: Flavorful Venison Breakfast Sausage
Summary: Yum. That’s all that needs to be said about this venison sausage.
Ingredients
- 1 pound venison
- 1/2 pound pork fat
- 1/2 tablespoon kosher salt
- 1/2 teaspoon rubbed sage
- 1/3 teaspoon rubbed summer savory
- 1/8 teaspoon ground nutmeg
- 2/3 teaspoon ground marjoram
- 1/3 teaspoon freshly ground black pepper
Instructions
- Put the venison through the meat grinder with the pork fat so that it is well mixed.
- Mix in other ingredients, using your hands to blend well.
- Form into 1- or 2-ounce patties.
- Cook on skillet.
Quick Notes
Note: These freeze well. I place wax paper between each patty so that I can easily separate them once they’ve thawed.
Cooking time (duration): 15
Number of servings (yield): 6 to 12
Meal type: breakfast
Copyright © Copyright Susan Rose.
Recipe by Susan Rose.
Microformatting by hRecipe.
Posted in Breakfast, Venison Appetizers | 
Tags: appetizer, Breakfast, deer meat, Ground Venison, sausage, venison sausage recipe | 
1 Comment »
Irish Pub Eggs
The preparations are under way for St. Patrick’s day. In our house, that means the venison roast is in the brine, getting ready to become corned venison. This year, we decided to try out another pub delicacy, this one famous in Scotland. Scottish Eggs are hard boiled eggs wrapped in breakfast sausage rolled in breadcrumbs or oats and fried. What’s not to love? I made them with a twist—I made Irish Sausage with venison to wrap the eggs in. Delicious! These little delicacies are eaten cold, making them the perfect breakfast or snack.
Recipe: Irish Pub Eggs
Summary: Scottish eggs with a twist—Irish venison sausage! Delicious pub food.
Ingredients
- 1 dozen eggs, hard boiled
- 2 lbs Irish Venison Sausage
- ½ cup flour
- 2 cups of oats
Instructions
- Peel the hardboiled eggs and set aside.
- Make the sausage using the recipe below.
- Preheat oven to 425°.
- Put the flour in a bowl large enough to roll an egg in. Put the oats on a plate.
- Roll an egg in the flower, lightly coating it. This will help the sausage stick to it.
- Take a 2 ½ ounce scoop of the sausage in your hand and flatten it out. Place the egg in the middle of the sausage patty and roll the sausage around the egg until the egg is completely encased in sausage.
- Roll the sausage/egg ball in the oats until covered.
- Place on a roasting pan.
- When all the eggs are ready, place in the oven and cook for 25 minutes.
- Remove from oven and cool to room temperature. Once cool, refrigerate until ready to eat.
Quick Notes
These are meant to be eaten cold, and make a great breakfast for on the go!
Number of servings (yield): 12
Meal type: breakfast
Culinary tradition: Irish
Copyright © Copyright Susan Rose.
Recipe by Susan Rose.
Recipe: Irish Venison Sausage
Summary: The cloves and ginger make this venison sausage a zingy breakfast treat.
Ingredients
- 1 1/2 lbs venison
- ½ lb pork fat
- ½ tsp marjoram
- ½ cup dried breadcrumbs
- ½ tsp ground ginger or ginger paste
- ¼ tsp cinnamon
- ½ tsp mace
- ½ tsp nutmeg
- ¾ tsp cloves
- ½ tsp cayenne pepper
- ½ tbsp salt
- ½ tbsp freshly ground pepper
Instructions
- Slightly freeze the venison and pork fat. Run both through the meat grinder, alternating so that they mix together.
- Combine all ingredients in a large bowl and mix well, using your hands to make sure the spices work through the meat.
- Either make into small breakfast patties or stuff into hog casings.
Quick Notes
You may need to add a little more fat if you’re making these for the Irish Pub Eggs. The venison is so lean, that the sausage tends to break away from the egg while cooking. More fat, or a little oil, prevents that.
Cooking time (duration): 45
Meal type: breakfast
Culinary tradition: Irish
Copyright © Copyright Susan Rose.
Recipe by Susan Rose.
Microformatting by hRecipe.
Posted in Breakfast, Venison Appetizers, Venison Sausages |
Tags: Breakfast, ground vension, Irish, venison, venison sausage recipe |
2 Comments »
Spicy Sausage Omelet
Omelets are great! You can eat them for breakfast, lunch, or dinner. You can put any ingredients you want inside them. It’s one of the perfect foods. The only challenge I have with omelets is how to cook them and make them look pretty. I just can’t do the flip! As I started watching technique videos, I learned that a lot of my problem was in not taking the time to whisk the eggs and let them cook before adding the ingredients. What a difference that makes! Follow the instructions in this recipe, and you should end up with a very pretty omelet.
I like spicy breakfast, so it only seemed natural to use my venison Chorizo in an omelet. Typically I would serve this with some Pico de Gallo or salsa, but I didn’t have any the day I made this one. They were still delicious!
Recipe: Venison Chorizo Omelet
Summary: a breakfast sausage omelet with a spicy kick!
Ingredients
- 4 eggs
- splash of milk (optional)
- butter
- ½ cup Cheddar, Monterey Jack, or Queso Blanco cheese, shredded
- ¼ cup venison chorizo, browned
- ¼ cup red and yellow peppers, diced
- ¼ cup cilantro, chopped
- salt and pepper to taste
Instructions
- Prepare the chorizo, cheese, peppers, cilantro, and salt and pepper and set aside.
- Break the eggs and put them in bowl. Add milk if you want to make the eggs fluffy.
- Whisk the eggs with a fork or egg beater until the yolk has been broken. The longer you whisk the eggs, the fluffier the omelet will be.
- Coat the skillet with butter and place on the stove over medium/high heat.
- To add the egg, pour half of the egg mixture into the skillet. With a spatula, push the egg from the outer edge of the skillet toward the center so that the runny egg on top spreads out to and cooks evenly
- Continue to do this until the egg starts to turn white and the edges get a little crispy.
- Add ½ of the cheese, venison chorizo, peppers, cilantro, salt, and pepper on top of one side of the eggs. (Rick made this omelet and got carried away, putting the ingredients over the whole thing. It works, but it’s easier to fold if you only load up one side.)
- Using the spatula, fold the other side of the eggs over so that it covers the ingredients and makes a semi-circle.
- Let cook for 30 seconds to one minute.
- Take the spatula and run it under the omelet to make sure it isn’t stuck to the skillet.
- Slide it off the skillet and onto the plate. Garnish with extra cilantro.
Quick Notes
Have all of the ingredients ready before turning on the stove so that you can keep your eye on the omelet while it’s cooking.
I use the fold method of cooking omelets because I’m just not good at the flip…my omelets tend to break apart with I do it. I also use a wok as I find it distributes the heat better in the pan on my stove.
Cooking time (duration): 10
Number of servings (yield): 2
Meal type: breakfast
Culinary tradition: USA (Southwestern)
Copyright © Copyright Susan Rose.
Recipe by Susan Rose.
Microformatting by hRecipe.
The perfect gift for venison lovers! Buy today.
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