6 large eggs whisked
1/2 pound breakfast venison sausage-cooked
1/2 half and half
1 cup sharp white cheddar
1 pre made pie shell

Preheat oven to 350. Once oven is ready place pie shell in for about 10 minutes, then remove and let cool.
Grate the sharp white cheddar and set aside. In a bowl whisk eggs and half and half. Cover the bottom of your par baked pie shell with cooked venison sausage and 3/4 cup of cheese, then pour whisked eggs over the top. Sprinkle the last 1/4 cup cheese over the top of the eggs. I would suggest to place the quiche on a cookie sheet then bake in the oven for about 30 minutes or until eggs are set up and don't wiggle when you move the cookie sheet. Let cool and serve while warm.

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1 batch biscuits, I just used store bought
1 pound ground venison sausage
4-5 tablespoons of AP flour
2-3 cups milk
1 tablespoon vegetable oil
Freshly Ground Pepper

You can make biscuits ahead of time and keep warm while you're making the gravy. I think the gravy taste best when hot and right off the stove top.
In a large seasoned cast iron skillet (any will do but I like cast iron) heat up the vegetable on medium high heat. Once the pan is nice and hot add your pound of sausage cooking all the way through. Then add your flour and stir until the meat is gummy, cook for about 2 minutes. Then add one cup of milk and stir, then stir in your second cup and bring to a low boil. Once the gravy has started boiling it will begin to thicken. Depending on how thick you like your gravy add more milk, that's why I suggested up to three cups. To finish, grind lots of fresh pepper and stir in.
Break a biscuit in half and top both pieces with gravy.

A couple of things to note. If you have sausage made and it's in your freezer it will more then likely already have fat added to it. If it's very low in fat then add more oil when frying the meat. When you add a fat (oil, butter, or animal fat) and flour together you make a thickening agent called a roux. So keep this in mind when cooking meat that may not have enough fat to create the thickener needed for the gravy.
Lastly, the sausage we have made comes with lots of spices so you might have noticed I didn't use a ton in the recipe. Most importantly it has enough salt that I didn't need to add any. Always taste the gravy, if it needs salt then add it at the end.

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2 – 7 oz. filets mignon
1 ½ cups chopped wild mushrooms
1 shallot, minced
1 egg, whisked with 1 tbsp. water
1 tbsp. butter
1 tbsp. olive oil
2 sheets of puff pastry dough, cut into rectangles 8 in. by 5 in.
Salt and pepper

Season the filets with salt and pepper and sear in a hot pan with the olive
oil. Bake in a 425 degree oven until you reach an internal temperature of
130. Cool completely. Saute the shallots and mushrooms in the butter,
season with salt and pepper. Drain any excess juices. Lay out the puff
squares and place 1/4 of the mushrooms in the middle, the same diameter of
the filet. Place filet atop mushrooms and another ¼ of mushrooms atop
filet. Fold pastry around, seal, and brush with egg wash. Bake at 400 for
10 – 15 minutes or until puff is golden. Serve with your favorite sauces
and sides.

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2 lbs. pork loin, excess fat removed
1 red cabbage, cored and shredded
1 sweet onion, julienned
1 cup apple cider
2 Tbsp. apple cider vinegar
Kosher or sea salt and fresh ground pepper to taste
1 Tbsp. olive oil

Season the pork loin with salt and pepper. Heat a heavy-bottomed wide pan
and add the oil. Sear pork on all sides until nicely browned. Add the
onion, saute until translucent. Add the cabbage, cider, and vinegar.
Reduce heat and cover. Remove the pork loin when cooked to desired doneness
(about 155 F for medium) and continue to cook cabbage until tender, about 12
minutes. Return heat to high and reduce remaining liquid to a nice sauce.
Plate cabbage and top with sliced pork loin.

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1-2 pounds elk steaks
1 tablespoon olive oil
1 red pepper, chopped
1 green pepper, chopped
2 jalapeno peppers, diced
1 onion, chopped
2 tomatoes, chopped
1 can tomato sauce
Dry mustard
Salt

Liberally sprinkle elk steaks with dry mustard, salt, pepper and meat tenderizer (if desired). Let sit 20-30 minutes at room temperature. Brown elk steaks in olive oil on both sides in a large skillet. Add remaining ingredients and simmer,covered, on medium-low heat 45 minutes to 1 hour. Serve over polenta or sauteed polenta rounds.

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