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
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!