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Use Your Antelope To Make These Delicious Italian Sausage Popovers!
Popovers look and taste like special occasion fare but are actually quite simple to make. The rich flavors of cheese, sausage, and herbs, nestled in a pillowy popover, pair well as a breakfast main dish (serve with maple syrup) or alongside a lighter soup or salad. Their origins are American, but we gave these an Italian twist.
Ingredients (Makes 6 large [popover pan] or 12 smaller [muffin tin] popovers.)
- Butter for greasing the pan
- 4 large eggs, room temperature
- 2 cups milk, room temperature
- 1½ cups flour
- 1 cup shredded mozzarella
- ¼ cup scallions, finely sliced
- 3 tbsp. fresh basil, chopped (or thyme)
- 1 tsp. salt
- ½ tsp. ground black pepper
- 2 tbsp. olive oil
- 6-8 oz. of Italian venison sausage
- 2 cloves garlic, minced
Directions
- Preheat oven to 400 degrees and place oven rack in the center. Grease the cups of your tin.
- Blend the eggs in a blender or mixer with whisk attachment until frothy.
- Add the milk, flour, cheese, scallions, basil, salt, and pepper. Blend just until mixed well, but don’t overdo it. Let sit while you prepare the sausage.
- Heat the oil in a nonstick skillet over medium heat. Cook the sausage, breaking into small pieces, until browned and cooked through.
- Add the garlic and cook for about 30 seconds.
- Spoon 1½ tablespoons sausage into each cup.
- Pour the batter into the muffin or popover cups to just below the rim.
- Bake, without opening the oven door (very important), until puffed and golden, about 35 minutes.
- Remove from the tin and serve warm.
Editor’s Note:Â This article originally appeared in Carnivore Magazine Issue 6.
More Delicious Wild Game Recipes
- Venison Philly Cheesesteak
- Sous Vide Wild Boar Shank
- Elk Jerky
- Easter Bear by Hank Shaw
- Mediterranean Spiced Ground Venison Kofta
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