Venison Sausage Biscuit Cups

We normally associate venison with dinner (in my lingo, that’s the mid-day meal) or supper, but it can be an integral part of breakfast in many ways — venison sausage and eggs, leftover loin steaks used to make frittatas, venison quiche, and the like.

Here’s a simple and delicious way to use venison sausage (or for that matter, wild boar sausage) for breakfast, and it’s something you can whip up in hunt camp in a jiffy.

You’ll need:

• 1 can (6 ounces) butter milk biscuits
• ½ pound venison sausage
• 1 tablespoon cream cheese
• 1 tablespoon sour cream
• 1 tablespoon fresh chives
• ¼ cup eggs
• ¼ cup Asiago or Parmesan cheese

Brown sausage, then drain and crumble. Press biscuit dough into greased muffin tins. Place crumbled sausage in the cups and top with Asiago cheese.

Separately mix softened cream cheese, sour cream, chives, and eggs and pour slowly over cups. Bake at 350 degrees for 20-25 minutes or until golden brown and the egg mixture has set.

Wild Strawberry Muffins

Since we are on a breakfast theme, and given the fact that I mentioned when these recipe selections first began that I periodically would turn from game and fish to nature’s other wild bounty, this recipe seems timely. It will also work with other wild berries, notably huckleberries and blueberries.

You’ll need:

• 1 cup self-rising flour
• ¾ cup sugar
• 1 egg, beaten
• ¼ cup milk
• ¼ cup canola oil
• ½ to 1 cup wild strawberries

Using a spoon, stir all muffin ingredients, except the strawberries, until thoroughly mixed. Gently fold in strawberries and fill sprayed muffin tins two-thirds full. Bake at 375 degrees for 15-20 minutes or until lightly browned. Serve warm with strawberry cream cheese.

Tip: If you like cinnamon, combine a quarter cup of sugar and a ¼ teaspoon of cinnamon and top the muffins just before popping them in the oven.

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