Venison Sausage Breakfast Burritos for the Week

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Breakfast burritos are something I could eat daily, and appeal to me for any meal, not just breakfast. They are also great to take camping, just remove paper towel first and heat in tin foil over fire or on a camp stove.

???????????????????????????????As a matter of fact, this recipe is the perfect reminder of the full-circle aspect of hunting: harvesting, processing, appreciating, and consuming. The photo to the left is of Joe’s late whitetail deer whose meat is in these breakfast burritos. The image is of the reflection of the mount in the living room window with our porch in the background. It’s neat to be sitting on the couch and looking at the window in front of me and seeing the deer that is behind me reflected. This recipe makes five venison sausage breakfast burritos that are sealed up and frozen until ready to eat. High in protein, these burritos are a combination of crispy hash browns, onion, salsa, cheese, and eggs wrapped inside a soft flour tortilla, and make a complete breakfast any day. Make these on a Sunday and breakfast is ready for the week. All these burritos require is a minute and a half in the microwave while wrapped in their paper towel.

     You will Need:

  • 4 oz. Venison Breakfast Sausage- here’s a post on making your own
  • 1/2 cup frozen shredded hash browns
  • 1/2 cup diced yellow onion (1/2 of medium onion)
  • 3 T. Medium Salsa
  • 6 eggs
  • 1/2 cup shredded cheddar, divided
  • 5 Taco-Size Mission tortillas (I use Mission Carb Balance)
  • 1 tsp. butter
  • Garlic salt + Pepper
  • 1 T. 2% Milk
  • Cholula hot sauce, four dashes, if desired
  • 5 Paper Towels
  • Aluminum Foil
  • Ziplock bags

Yield- 5 Burritos

1. Spray griddle or frying pan with cooking spray. Add hash browns and season with garlic salt and pepper. Spray the griddle and hash browns again with cooking spray to coat. Cook 3-4 minutes, add in a tsp. of butter.

DSC01568 DSC01569Continue cooking 5 more minutes, and in the meantime, dice the onion. Add onion to hash brown mixture.

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2. Brown sausage in frying pan while onions and hash browns cook another five minutes. Keep an eye on the hash browns and stir occasionally.

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3. While sausage cooks, crack eggs into small dish and add in 1 T. milk.

Beat eggs and add in  the Tablespoon of milk, 4 dashes of cholula, and a dash of and salt and pepper.

4. Once sausage is cooked, spray frying pan again with cooking spray. Pour in scrambled eggs and stir gently                                     over medium heat for about 1 minute.

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Next add in onion/hash brown mixture and salsa, stir into egg mixture.

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Cook another minute until eggs are softly set.

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5. Next step is assembling the burritos: First measure out another 1/4 cup of shredded cheddar. Set out a cutting board. Grab a roll of paper towels, 1 gallon or 2 quart ziplock bags, and aluminum foil.

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6. Lay tortilla on cutting board and spoon egg mixture into center of burrito in line and top with another pinch of shredded cheddar cheese.

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7. Pinch in ends of tortilla and roll.

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8. Set tortilla on paper towel and pinch in ends, roll again.

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9. Set inside piece of aluminum foil and repeat.

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10. Place tortillas in ziplock bag and place in freezer. They should last without freezer burn for months like this. I cannot say truly how long, because ours are always gone very quickly! When ready to eat, unwrap tin foil and place tortilla still wrapped in the paper towel on a plate. Microwave for 1.5 minutes. Remove paper towel and enjoy a savory and delicious breakfast any day of the week.

Approximate Nutrition Stats from Livestrong:

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Venison Sausage Biscuits & Gravy for Two with Homemade Hash Browns

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This is not a quick breakfast to make since it is completely from scratch, but it IS worth the time to make it. It’s a nice weekend breakfast for when you have a little extra time to cook in the morning and enjoy a hearty meal. On a snowy Saturday morning a few weeks ago, I decided to switch up the usual eggs and bacon/ breakfast sandwich routine for this recipe. I needed to use up a partial package of venison sausage I had in the freezer and pulled out my old dutch oven recipe for biscuits and gravy. But first, get the hash browns going because they take a while!

Hash Browns:

  • 1 Russet Potato, peeled
  • 1 T. Butter
  • Garlic salt
  • Black pepper

1. Peel potato and grate into shoestrings.

2. Spray with cooking spray an aluminum dutch oven or frying pan and add in 1/2 T. butter.

3. Add in potatoes in a thin layer and turn heat to medium-low. Watch carefully that the heat is not too high; they need to cook low and slow.

4. Flip potatoes every 3-4 minutes while adding in remaining butter until outside is browned and inside is no longer mushy. This will take about 20 minutes.

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MEANWHILE… start making your biscuit dough.

Fluffy Biscuits:

Yield- 7

  • 2 cups flour
  • 1/2 tsp. salt
  • 1 T. Baking powder
  • 1/4 cup shortening (crisco)
  • 1 cup milk

Blend flour, salt, and baking powder and mash in shortening with a fork until crumbly.

???????????????????????????????Add milk and stir until dough sags down into trough and pulls away from bowl edge.

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Place dough on lightly floured surface, knead for 30 seconds, pat out gently until 1/2 inch thickness. Pinch off pieces of dough and shape into a smooth ball. Place biscuits into a greased dutch oven or pie pan.

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Cook 10-12 minutes at 350 until biscuits are golden brown.

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WHILE the biscuits are taking form in the oven, make your gravy.

Venison Sausage Gravy:

  • 1/2 lb. ground venison breakfast sausage (links to my homemade recipe)
  • 1 cup Milk
  • 1/2 cup Flour
  • 1/2 cup water
  • Salt and black pepper

Brown sausage in frying pan. Add milk and while milk is still cool, add in flour and water.

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Stir constantly as the mixture thickens over medium-low heat until it reaches desired texture.

???????????????????????????????Salt and pepper to taste & serve over biscuits for a delicious, homemade breakfast.

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Supreme-ly Good Elk Sausage Pizza

 

Happy Friday to all! I don’t think I could have made it another day without the weekend arriving…it has been a long and fast-paced week.  For the past seven days my life has been consumed by the excitement and work that goes along with moving. We are fortunate to have the opportunity to move into a larger house, which is conveniently located next door to where we were living. Cabinet space, a mudroom, and wood stove are among the highlights, not to mention more than twice the amount of house for us and a bigger fenced-in yard for Jade. Each night after work I have been deep cleaning the old house, and last night I finally finished! So now we are officially moved and can work on organizing and putting things away this weekend. Meals have been on the fly this week, squeezed in between working til 5 and cleaning until it’s dark. I realized tonight that four out of the past five days we have eaten elk, and tonight a Friday night pizza night sounded perfect to me, although I didn’t know if I was up to the effort of making a homemade one. So I compromised–although I have a good pizza crust recipe, I decided to lessen the work and prep time involved by buying a Jiffy pizza crust (for .86 cents!). It’s the first time I have ever bought a crust, and I must say it was worth it. I already had veggies and elk sausage on hand, so the assembly was a piece of cake.

Supreme-ly Good Elk Sausage Pizza

Serves 3

  • 1 Jiffy Pizza Crust
  • 1/2 c warm water
  • 2 slices bacon, diced
  • 3/4 cup cooked elk breakfast sausage, crumbled
  • 1/2 c marinated artichoke hearts, chopped into pieces
  • 1/2 c Italian style diced tomatoes
  • 1/4 cup red bell pepper
  • 1/4 cup black olives
  • 1/4 cup sweet onion
  • 2 Tbsp. Sun-dried Tomato Pesto
  • 1 cup shredded Mozzarella cheese

1. Preheat oven to 425.

2. Cook bacon. I cooked mine in the oven on a cookie sheet covered with aluminum foil to prevent bacon grease splatter from frying.

DSC012643. While bacon is cooking, make pizza crust according to directions: add 1/2 cup warm water to the crust mix in a bowl and stir to combine.

4.  Allow to sit in warm place for 5 minutes. I set mine on the stove top while the bacon was cooking inside.

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5. Flour a cutting board or hard surface and knead dough until smooth and elastic.

6. Meanwhile, cook the elk sausage in a frying pan on medium heat. Set aside.

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7. When bacon is done, wash off the cookie sheet, pat dry, and spray with cooking spray. Wipe off excess with a paper towel.

8. Chop vegetables.

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9. Next, form crust into a round pizza shape on the cookie sheet.

10. Spread a thin layer of pesto on the crust along with the tomatoes and a little of the juice from the can.

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11. Pre-bake the pizza for 3-4 minutes BEFORE adding remaining ingredients.

12. Add remaining veggie and meat toppings.

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Then sprinkle evenly with the  mozzarella cheese.

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13. Cook for 15 minutes on 425, or until crust is golden brown.

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Cut yourself a slice or two and enjoy.
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Spinach Artichoke and Venison Sausage Alfredo

Wishing You a Happy Easter

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This wreath is the perfect blank canvas, an all-seasons wreath. It is perched outside my front door, and I change the decorations on it with the seasons and holidays. Both the wreath and this vintage egg-flower Easter basket (with 1968 handwritten in marker on the bottom!)  came from the Opportunity Shop, the local thrift store that uses the money it makes to provide grants to local non-profits. Pretty neat, truly passing the buck and creating opportunities for many people in many different ways.

On to the meal. With Spring Break upon us, it has been nice having some time in the evening to cook when I get home and not relying on the crockpot or piecing together meals with random leftover–not that random leftovers are bad, but regularly grazing on leftovers is not really a good habit to get into. With a large bag of fresh spinach and venison breakfast sausage that needed to be cooked or else, I came up with Spinach Artichoke and Venison Sausage Alfredo. The venison sausage is breakfast sausage, made from ground deer, ground pork butts, and this Breakfast Sausage Seasoning Kit. For more information on making your own breakfast sausage, check out this post.

Serves 2

  • 4 oz. dry spaghetti
  • 1 cup cooked, crumbled vension breakfast sausage
  • 2 Tbsp. diced green onion
  • 1/4 cup chicken broth
  • 1/4 cup half and half (I use fat free)
  • 1/2 cup parmesan cheese
  • 6 oz. quartered marinated artichoke hearts
  • 2 tsp. margarine or butter
  • 2 tsp. olive oil
  • 2 garlic cloves
  • 3 cups baby spinach, packed
  • salt and pepper

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1. Melt butter and olive oil in frying pan. Add in green onion, spinach, artichoke hearts, and garlic. Season with salt and pepper. Saute on medium heat until vegetables are tender, about 2 minutes.

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???????????????????????????????The green onions are from the garden last summer. After harvesting them, I cleaned and roughly diced them, and then put them in the freezer in an empty pop bottle. Throughout the year when I need to use them, I just shake them out frozen. Thank you, Pinterest!

2. Meanwhile, cook spaghetti according to package directions. Drain water and rinse. Then add 1/4 cup of the parmesan cheese to the pasta, saving the remaining 1/4 cup for later. ???????????????????????????????

3. Add chicken broth and half and half to the frying pan with the vegetables and cook on medium-low for another 2-3 minutes to make a sauce.

4. To the skillet, add crumbled breakfast sausage. I had cooked my sausage the day before because I was worried that it was going bad. If you need to, cook and crumble the sausage in a small frying pan at this point.

5. Now add the pasta into the skillet with the vegetables. Sprinkle the remaining 1/4 cup parmesan over top and stir gently to combine???????????????????????????????

Scoop up a bowl and enjoy!  ???????????????????????????????

I like to know how what I am eating stacks up, so here are theNutrition Stats according to Livestrong. This recipe makes 3.5 cups.

Per 7 oz. (almost 1 cup) serving: http://www.livestrong.com/recipes/spinach-artichoke-elk-sausage-alfredo/

spinartdata

Parmesan Broccoli Quinoa with Wild Game Sausage

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It has been remarkably cold the past three days, with lows at night down to -18 and daytime temps not getting above the 4-10 degree range. The nice part has been that the wind has stopped blowing though, so it’s not a bad tradeoff! I am having to chop ice out of the creek every other day now for the horses.

Before our snowstorm came in last Friday, I made a shopping trip down below on Thursday to the “big city” and stocked up for the month. The big city of 10,000 residents consists of Wal-Mart, Smiths, and Safeway, as well as feed stores and the like. We were out of several non-grocery items (dog food, paper goods, toiletries, etc) which would have made my 160-mile roundtrip worthwhile anyway, so I stocked up on groceries for the next four weeks while I was there. My plan is to save a little money in the budget to buy milk and the frozen yogurt that I like in town, and buy everything else I need for the month down below.

While I am all for supporting small town businesses, I have made the decision this month to once again make monthly trips down-country for groceries and supplies. Several ongoing factors over the course of the past year have led me to this decision, and at this time I feel like is the right thing to do financially and otherwise due to the price and quality of products offered locally (I am sick of buying expensive, expired and/or damaged food!). In mentioning my decision to others, I have realized that several others in the community are doing the same. I always take a list when I go, and I stuck to it pretty much completely with the exception of purchasing quinoa. I had planned on buying wild rice, and when I got to the isle I saw several types of quinoa blends nearby and decided to give it a try since I have been reading a lot about it over the past year.

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The box describes the Roasted Red Pepper and Basil blend of quinoa and brown rice as “a unique, versatile whole grain with a slighly crunchy texture and a light nutty flavor that is used around the world.” It is also Fair Trade Certified, and I feel good about buying products that benefit the producer and agriculture as well as the consumer. Fair Trade is a global movement that aims to give farmers competitive prices, improved trade terms and incentives to invest in their communities and help protect the environment.

Tonight I got done with work and did not have to go to my other job, and found myself with time to cook. This is what I came up with: Parmesan Broccoli Quinoa with Wild Game Sausage.

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Ingredients

  • 2 c fresh broccoli
  • 1/4 c parmesan cheese
  • 6 oz. (about 1/3 lb.) wild game breakfast sausage
  • Roasted Red Pepper & Basil Quinoa, 1 box prepared
  • Kraft Salad Dressing & Marinade: Roasted Red Pepper with Parmesan (optional)

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1. Cook quinoa according to package directions until water is absorbed (typically you just have to add water, olive oil is optional and I did not add it). You can cook the broccoli right in with the quinoa if your pot is large enough, otherwise steam or boil the broccoli separately.

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2. Crumble wild game breakfast sausage in frying pan and cook until no longer pink. This is venison breakfast sausage we made this year with a kit from Hi Mountain Seasonings.

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3. Combine quinoa, broccoli and sausage together in pot and stir gently to combine.

4. Transfer to 8×8 baking dish and sprinkle evenly with parmesan cheese.

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5. Serve immediately while hot. Top with a drizzle of Kraft Roasted Red Pepper & Parmesan Salad dressing if desired.

ON BUYING LOCAL:
Something to Digest….
According to Susan Witt, Executive Director of the E.F. Schumacher Society, “buy  local” campaigns serve another function: alerting a community about gaps in the local market. For instance, if consumers keep turning to on-line or big-box stores for a particular product—say, socks—this signals an opportunity for someone local to make and sell socks. This is the way product innovations get made, says Witt.
Read more: http://www.time.com/time/business/article/0,8599,1903632,00.html#ixzz2I0mFBTAL
Something to Think About…
“We as a society and as an economy need to start optimizing for a large number of small things, not just relying on a small number of large things.”
Woody Tasch, founder of the Slow Money Alliance, a new nonprofit that is raising money to support local food ventures.

How much do outside factors play into the decisions you make regarding the food you choose to buy and the food you choose to produce yourself? How important is it to shop local?