Archive for the ‘Breakfast’ Category
Cheese Biscuits with Venison
March 28th, 2010 | 
Author: This is a great weekend breakfast when you want to do something a little different for the family, but you don’t really want to spend your morning cooking. These biscuits are delicious. Plan on eating them all though because they don’t save very well.
Recipe: Cheese Biscuits with Venison
Ingredients
- 2 cups of flour
- 4 tsp of baking powder
- 2 tbs of butter
- ½ tsp salt
- 1 cup grated cheddar cheese
- ½ lb ground venison
- 1 cup of milk
Instructions
- Preheat the oven to 425.
- Brown the venison, drain any grease, and set aside.
- Mix all the ingredients, except the cheese and venison.
- Roll dough thin and divide into two parts.
- Sprinkle one half with grated cheese and venison, then lay the other half of the dough on top.
- Cut with a small cutter or knife to the size you want.
- Bake for 10-15 minutes.
Cooking time (duration): 25
Number of servings (yield): 6
Meal type: breakfast
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Venison Breakfast Strata
I hosted Christmas brunch for the family, and made this strata (modified from the Colorado Collage cookbook (big surprise!)). Since this strata has some very sophisticated ingredients in it, and since I was serving waffles for the kids, I assumed one strata would be plenty. Wrong! Everyone loved this. My guests practically licked the serving dish clean. And I was once again reminded that my 12-year-old stepson loves fine foods.
I did take a picture, but it didn’t turn out…perhaps I was too junked up on caffeine to hold the camera steady. Trust me, it’s very pretty.
Venison Breakfast Strata
1 cup milk
1/2 cup dry white wine
1 loaf day-old French bread, cut into 1/2 inch slices
1 lb venison meat, cut into thin slices
2 cups loosely packed, chopped fresh cilantro
3 tbs olive oil
1/2 pound smoked Gouda cheese, thinly sliced
3 ripe tomatoes, thinly sliced
1/2 cup basil pesto
4 eggs
salt and pepper
1/2 cup whipping cream
Lightly grease 12-inch au gratin dish or 10-inch deep-dish pie pan. In shallow bowl, combine milk and wine. Dip bread, 1 or 2 slices at a time, in milk mixture. Gently squeeze as much liquid as possible from bread, taking care not to tear. Place bread slices in prepared dish.
Cover bread with slices of meat and cilantro and drizzle with olive oil. Layer half of the cheese and half of the tomato slices over the bread. Top with half of the pesto. Repeat layers of cheese, tomato, and pesto. In medium bowl, beat eggs and season with salt and pepper to taste. Pour evenly over layered mixture. Carefully pour cream over top and cover with plastic wrap. Chill overnight.
About three hours before serving, remove strata from refrigerator and bring to room temperature. Preheat oven to 350. Place pan on baking sheet and bake, uncovered, until puffy and browned (about 1 hour).
Enjoy…this is delicious!
The perfect gift for venison lovers! Buy today.
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