Spicy Sausage and Antelope Brunch Dish by Karen Eagle
If your butcher makes game breakfast sausage, then just use it for this recipe. Or use ground game and spice it up with fennel, red pepper flakes, and assorted herbs like oregano and basil. This casserole is easy to assemble at the last minute and holds well on a buffet. Oh! It's delicious, too.
Preheat oven to 350°F. Grease a large baking dish and set aside.
Brown meat and place evenly in the baking dish. Season to taste with salt and pepper. Sprinkle green chilies, then cheese, evenly over meat.
With the back of a spoon, slightly hollow 12 places for the eggs (away from the edge of the baking dish). Break eggs into the indentations and lightly break yolks with a fork. Pour milk over all and bake for about 30 to 40 minutes, just until set.
Serve with salsa, sour cream, and chopped green onions on the side.
Serves 8 to 10
½ pound ground antelope or venison
½ pound spicy breakfast sausage
Kosher salt and freshly ground pepper to taste
2 (4-ounce) cans green chilies, chopped
1 cup Monterey jack cheese, shredded
12 eggs
1½ cups whole milk
Salsa, sour cream, and chopped green onions
