10 steps for the best elk sausage eggs benedict

Recipes from Nathan Slovatizki

Recipe for elk sausage eggs benedict

We recently had the pleasure to sit down with renowned chef, Nathan Slovatizki to create a few wild game recipes. Here’s the first recipe that he created for us and it seems like the perfect breakfast for any hunter after a hearty meal.

Elk sausage eggs benedict

The recipes that I put together for goHUNT are a few of the recipes that I have prepared for many hunters, family and friends. I hope you enjoy them as much as I do.

Lorenzo Sartini New Mexico archery bull elk

For this recipe I used some of Lorenzo Sartini's meat from the management bull elk he shot with his bow on a hunt with Rocky Mountain Elk Foundation and their Team Elk TV show.

Sausage ingredients  
* Makes 5 servings  
¾ pound elk round steak
¼ pound pork shoulder
½ teaspoon crushed red pepper flakes
1 ½ teaspoons ground sage
2 teaspoons sugar
1 teaspoon kosher salt

 

Hollandaise ingredients  
* Makes 5 servings  
1 whole egg*
2 tsps white vinegar
½ cup lemon juice
1 tablespoon water
¼ teaspoon cayenne
To taste kosher salt
To taste freshly ground black pepper
1 ½ cups melted butter

 

Poached eggs  
5 whole eggs*

*leave whole eggs out at room temp for one hour prior to cooking.

Quick tips

  • Place meat in freezer for 10 minutes before grinding. Freezing the meat helps it grind better. The grinder blade will get hot after a while and the meat would not grind as well if it was not partially frozen.
  • Freeze grinder attachment for 10 minutes before grinding.
  • Substitute a whisk for mixing the hollandaise sauce if you don't have an immersion blender.
  • Using a deeper pot will help the egg retain a better shape.

Directions

Cutting elk meat into strips

Step 1

Place the meat and grinder attachment in the freezer for 10 minutes. Then cut the elk round steak and the pork shoulder into strips.

KitchenAid grinder attachment

Grinding elk round and pork shoulder meat

Step 2

Grind all the meat with a coarse grinder setting.

Adding the spices to the elk sausage

Pressing the elk sausage patties

Step 3

Combine meats with spices and mix well. Then form round sausage patties. Yields about five 3 oz. patties.

Continued below.

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Blending egg for hollandaise sauce

Squeezing lemons

Step 4

Place the first seven ingredients (egg, white vinegar, lemon juice, water, cayenne, kosher salt and freshly ground pepper) into a cup.

 Slowly blending egg for hollandaise sauce

Step 5

Place immersion blender into the cup and start to blend the ingredients.

Slowly adding melted butter to hollandaise sauce

Step 6

With blender running, slowly drizzle the melted butter into the cup and emulsify with the egg. Note: be sure your butter is warm but not very hot. If you do not have an immersion blender you can use a regular blender or whisk by hand in bowl.

Poaching egg

Poached egg in large pot of water

Step 7

Poach eggs in large pot of water over medium/low heat.

Cooked elk sausage patties

Step 8

Cook sausage until browned and cooked through (roughly 3-6 minutes).

Toasting the english muffins

Step 9

Toast English muffin.

Adding hollandaise sauce

Step 10

Place sausage patties on toasted English muffin, place poached egg on sausage and spoon hollandaise sauce over poached egg. You can also add Salsa Macha to the top of the eggs for a little kick. Salsa Macha is made from guajillo chilies, arbol chilies, garlic and olive oil. All done! Serve and enjoy.

Finished elk sausage eggs benedict

Eating elk sausage eggs benedict

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