Recipe by Marcus Weiner
When we bring game home from the field, we will grind up to 50 pounds and store in one-pound packages of ground meat. Over the last few years, we have migrated from mixing the game meat with suet to using pork—either a shoulder or Boston butt. We use about 80% game meat to 20% pork when we run it through the grinder. The pork meat and fat gives the game meat good flavor, especially important when serving wild game to more delicate palates. When we want to make sausage, we simply defrost our ground meat and mix with seasonings. Otherwise, we can use the ground meat to make chili, tacos, meat sauce, burgers, etc.
We like the taste of LEM Backwoods Fresh Breakfast Sausage Seasoning. We mix it a little lighter than the recipe calls for. The following recipe makes eight sandwiches.
Ingredients
- 1½ pound ground venison (80% venison/20% pork)
- 1¼ tbsp LEM Backwoods Fresh Breakfast Sausage Seasoning
- 1 tbsp canola oil (for cooking sausage)
- Canola cooking spray (for eggs)
- 1 package of Pillsbury Grands Southern Homestyle Buttermilk Biscuits
- 8 eggs
- 2 cups shredded cheddar cheese
Directions
The day before you want to make this recipe, add the LEM seasoning to 1½ tbsp of water and combine. Mix the seasoning slurry thoroughly into the ground meat. Put into the refrigerator and let the flavors combine for 24 hours.
Start by preheating the oven to 375° and bake biscuits for 11- to 15 minutes. We use a nonstick pan lined with parchment paper. While the biscuits are cooking, divide sausage into eight equal patties and sauté in canola oil for about 15 minutes at medium heat, flipping halfway through, until fully cooked. We like to cook sausage until it is medium-well done, and no pink is visible internally.
In a different sauté pan, begin cooking eggs. We cook these individually to order, as some people want their egg runny and some want it cooked hard. Spray the pan with canola oil spray first so that the egg doesn’t stick to the pan. Once you’ve reached the required egg doneness, add ¼ cup of the cheese to the top of the egg and cover, removing from heat. The latent heat will melt the cheese.
Plate by cutting the biscuit into two halves, then add a sausage patty and top with the cheesy egg. It’s a quick and delicious breakfast sandwich which incorporates wild game and some delicious seasoning from LEM.
This recipe originally appeared in the Summer 2020 issue of Hunt Alaska.