Great Venison Cooking

Posts Tagged ‘Breakfast’

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.

Yum, yum, yum. I’ve always loved breakfast sausage, preferring it to bacon any day. And I must say, this is the best breakfast sausage I’ve ever had.

Venison Breakfast Sausage

Ingredients

• 1 lb ground venison
• 1/2 lb pork fat
• 1/2 tablespoon course 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 ground black pepper

Directions

1. Put the venison through the meat grinder with the pork fat so that it is well mixed.
2. Mix in other ingredients, being sure to blend well.
3. Form into thin patties (I usually make 1 to 2 oz patties). Cook on skillet.

Note: these freeze well. I place wax paper between each patty so that I can easily separate them once they’ve thawed.

This morning, we took breakfast decadence to a new level and make breakfast sandwiches with the sausage…oh they were good!

Venison Sausage, Egg, and Cheese Sandwich

Ingredients

• 1 English Muffin, toasted
• 1 egg, scrambled (using butter or olive oil)
• 1 oz smoked gouda
• 1 venison breakfast sausage

Directions

1. Layer the muffin with the egg, cheese and sausage and get ready to say goodbye to McDonald’s forever!

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!