BOWS
This versatile recipe is the key to any breakfast of big game champions, but we like it best served up sandwich-style with crispy bread, melted cheese and a runny yoke. It’s a wildly delicious combo in every bite.
Prepare
MAKES 3-4 SERVINGS
INGREDIENTS |
SANDWICH |
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1 lb ground venison (or any wild game really) |
Gruyere or Cheddar Cheese |
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1/2 ground pork |
Ciabatta Bun |
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1 cup onion - grated |
1 fried egg |
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1 cup granny smith apple - grated |
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2 1/2 tbsp of fresh sage - minced |
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2 1/2 tbsp of sugar |
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2 tsp of kosher salt |
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1/4 tsp all spice |
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1/4 tsp of fennel seeds |
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(big) pinch of red pepper flakes |
Get Cooking
- Combine venison, pork, onion, apple and spices into a bowl.
- Shape into patties.
- Coat not-stick griddle and cook over med heat until lightly browned and cooked through.
- Fry an egg. We recommend a runny yoke!
- Toast a ciabatta bun or sourdough bread.
- Top the bottom bun with cheese then add sausage patty, fried egg and the other half of the bun. Warm buns and hot sausage will melt the cheese.
