NOTE FROM TONY DEAN: Anyone who bags a deer or elk will likely have plenty of burger on hand. So, when we asked Chef Mark Mancuso of La Minestra for some ideas, he simply answered, “Let’s make a great breakfast.”
And, what follows is indeed, a great breakfast.
Turning Burger into Sausage
2 pounds burger - deer or elk 1 Tbsp fennel 1 Tbsp crushed red pepper 1 Tbsp ground coriander 1 Tbsp salt 1 Tbsp pepper
Mix all of the above and then refrigerate it overnight to allow the flavors to blend.
Potatoes O’Brien
1 cup very small diced potatoes 2 ounces olive oil 1 small diced green bell pepper 1 small diced onion
Saute the potatoes in a pan until they are golden brown, then add peppers and onion. Saute only until the onions turn translucent.
Sausage Gravy
1 lb sausage 2 tbsp butter 1/4 cup flour 2 cups milk salt, pepper to taste
Saute the sausage in butter until it is browned, then add flour mix evenly. Add milk, bring it to a boil and stir occasionally. Finally, season and adjust the thickness by simmering or adding more milk. Serve, along with the Potatoes O’Brien, over hot biscuits.
