Eggs "Veni"dict

It's October! And that means archery deer season is well underway in Oklahoma. That also means that the freezer is looking a little bare and all the best cuts of meat are long gone. When I checked a few days ago I found about 5 pounds ground venison and some jalapeño cheddar summer sausage. These are usually the stragglers I have left at the end of every year and the hardest things for me to completely use up. I started trying to come up with some fun ways to make sure I use every bit of last year's harvest and I think you guys are going to eat this one up. (See what I ddi there?)

I started with some freshly baked biscuits and then I built a beautiful venison summer sausage Eggs Benedict. It is definitely more effort than I normally put into breakfast but absolutely perfect for a Saturday morning with the family or a Sunday brunch.

This one is kid approved

Eggs "Veni"dict

6 prepared biscuits, halved

12 eggs, seasoned fried to order

12 slices venison summer sausage

Chopped chives

Cayenne pepper

Hollandaise Sauce

4 egg yolks

1 tablespoon lemon juice

1/2 cup melted butter

Pinch of cayenne

Pinch of salt

Start by slice your biscuits in half and top each half with a warmed slice of sausage. Then top each one with a fried egg and drizzle Hollandaise sauce over the eggs. Sprinkle with a dash of cayenne pepper and chives and try not to drool on the plates before you get them to the table.

To prepare the Hollandaise sauce you'll need to separate 4 eggs and whisk the yolks and lemon juice until it has doubled in size. Place bowl (glass or stainless steel) over a sauce pan with a half inch boiling water in the bottom making sure the water does not touch the bottom of the bowl. Slowly drizzle in melted butter while whisking the entire time and heat slowly until it has again doubled in size. Remove from heat. If it becomes too thick, add a little water and whisk some more before serving.