Hunt Breakfasts
Andrews Bridge Mustardy-Dill Egg Salad
Can be made 1 - 2 days ahead of time. Serve with crackers, baguette slices or thin bread.
Andrews Bridge Peachy Bread Pudding
Note: Depending on size of the bread loaves, you may need to add or cut back on liquid amounts. More maple syrup and/or schnapps can be added if mixture looks too dry.
Gordon Wright’s Stirrup Cup
Mr. Wright hunted with Belle Meade in the 1970’s, shared this recipe with us. The concoction really packs a PUNCH!
Incredibly Simple But Delicious Chili
Just returned from a very frigid hunt in Ontario and received tons of compliments on my “summer camp food” Chili so I thought I would enter it although it is FAR from Gourmet!!
Carrot salad
Salad3 T toasted sesame seeds3 medium (about 360g) carrots peeled, grated1 1/4 cups fresh bean sprouts, washed, dried (mung work best)2 apples peeled, cut medium sized pieces¼ head Chinese cabbage sliced thin Dressing60ml (1/3 cup) fresh lemon juice1 T peanut oil1 T sesame oil1 T finely grated fresh ginger2 T brown sugarSalt & lots of freshly ground black pepper Toss apples in lemon juice. Mix in carrots and dressing. Stir in carefully rest of ingredients. Toasted sesame seeds can be found in international sections of groceries; or you can toast your own in a frying pan. They keep well in the refrigerator.... This content is for subscribers only.Log In Join Now
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Chocolate Chip Pound Cake
...a chocolate-lover's delight! Small poundcakes are wonderful to give as gifts, and the full size cake goes over great at hunt breakfasts!
Saga Bleu, Brie and Caramel Nut Torte
Serve with crusty breads, crackers, and apple and pear slices.
Wild Boar Stew in a Honey, Cinnamon and Ginger Sauce
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.
English Muffin Strata with Cranberries and Spicy Sausage
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.Log In Join Now
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