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
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
Put the venison through the meat grinder with the pork fat so that it is well mixed. Mix in other ingredients, being sure to blend well. 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
1 English Muffin, toasted
1 egg, scrambled (using butter or olive oil)
1 oz smoked gouda
1 venison breakfast sausage
Layer the muffin with the egg, cheese and sausage and get ready to say goodbye to McDonald's forever!
Showing posts with label breakfast food. Show all posts
Showing posts with label breakfast food. Show all posts
Saturday, January 3, 2009
Saturday, December 27, 2008
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!
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!
Tuesday, October 28, 2008
Yummy Breakfast Biscuits
Breakfast can be a little haphazard around our house, and often my hubby leaves without eating. This is a very bad thing for him since his day job is very physical (he's a massage therapist). He doesn't like muffins, so the breakfast muffin recipes I've seen wouldn't work. He does like biscuits, though. Eureka!
I rifled through a bunch of recipes and then made up my own when I couldn't find one. I made these the other night. They were very, very good out of the oven and easy to make. They are edible reheated, but not quite what we were hoping for. So they won't work for our breakfast on the go, but I'm pretty sure I'll be making these when the kids come to visit.
Yummy Breakfast Biscuits
2 cups of flour
4 teaspoons of baking powder
2 tablespoons of butter
1/2 teaspoon salt
1 cup of milk
2 cups grated cheddar cheese
1/2 Sausage recipe*
Instructions
Preheat oven to 425. Mix all the ingredients, except the cheese and sausage, to make the biscuits. Roll thin and divide into two parts. Sprinkle one half with the cheese and venison sausage, then lay the other half of the dough over the cheese. Cut with a small cutter and place on ungreased baking sheet. Bake for 10-15 minutes.
*This is great sausage, but if you don’t have time to make sausage, you can just work the spices into the meat and brown it. You’ll only need half of this recipe for the biscuits. The remainder is delicious mixed into scrambled eggs.
I rifled through a bunch of recipes and then made up my own when I couldn't find one. I made these the other night. They were very, very good out of the oven and easy to make. They are edible reheated, but not quite what we were hoping for. So they won't work for our breakfast on the go, but I'm pretty sure I'll be making these when the kids come to visit.
Yummy Breakfast Biscuits
2 cups of flour
4 teaspoons of baking powder
2 tablespoons of butter
1/2 teaspoon salt
1 cup of milk
2 cups grated cheddar cheese
1/2 Sausage recipe*
- 1 lb. ground venison
- 1/2 tablespoon sea 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
Instructions
Preheat oven to 425. Mix all the ingredients, except the cheese and sausage, to make the biscuits. Roll thin and divide into two parts. Sprinkle one half with the cheese and venison sausage, then lay the other half of the dough over the cheese. Cut with a small cutter and place on ungreased baking sheet. Bake for 10-15 minutes.
*This is great sausage, but if you don’t have time to make sausage, you can just work the spices into the meat and brown it. You’ll only need half of this recipe for the biscuits. The remainder is delicious mixed into scrambled eggs.
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