November 10, 2010

We hunt wild boar at Santa Ynez Valley Hounds. Any one that we take is butchered and eaten, of course. In France it is very common. We cook game with sweet spices. Here's the dish I made and served for the hunt breakfast last week-end. You can make it when ever you have time, warm it up in a slow cooker while you're away hunting, and it will be ready when you're back.

12 ounces hot Italian sausage, casings removed2 large eggs4 egg whites3/4 cup milk1/2 cup sour cream1/4 teaspoon salt1/8 teaspoon pepper5 English muffins, cut into cubes1/2 cup dried cranberries8 ounces shredded sharp white cheddar In a large skillet over medium heat, cook sausage, using a spatula to break into crumbles, until browned – about 5-8 minutes. Drain if needed and set aside. In a medium bowl, whisk together eggs, egg whites, milk, sour cream, salt and pepper until well combined. Lightly coat an 8″ baking dish with nonstick spray. Cover the bottom with half of the cubed English muffins. Scatter with half of the cooked sausage and then half of the dried cranberries. Repeat with the rest of the English muffins, sausage and cranberries. Pour milk and egg mixture over the top. Scatter the top with the shredded cheese and place in the refrigerator, covered with foil, for at least 4 hours. Preheat oven to 325 Place covered pan in the oven and bake for 30 minutes – remove the cover and finish baking until the center is set and the cheese has melted, about 35-40 minutes. Makes about 6 servings.November 10, 2010... This content is for subscribers only.Join NowAlready a member? Log in here