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Leah's Venison Brunch
Submitted by Leah Smith.

~ 1 roll Pillsbury croissant rolls
~ 1/2 lb course ground venison
~ 1/2lb Jimmy Dean sausage
~ 1 pkg frozen spinach, thawed and drained
~ 1 pkg cream cheese
~ 1/4 cup parmesan cheese
~ 2 eggs
~ 4 5 green onions, chopped
~ 2 3 cloves garlic, minced
~ 1 tsp salt
~ 1 tsp fresh ground black pepper

Open the rolls and carefully separate them.

Line the bottom of a casserole dish with half of the dough.

Brown the meats and drain.

While the meats are cooking, scramble the eggs together with the onion and garlic. Chop into small pieces.

When meats are done, spread on top of the dough in the pan.

Spread the eggs on top of the meat. Sprinkle on the salt and pepper.

Spread the spinach on top and cover with dots of the cream cheese. Sprinkle on the parmesan.

Top with the remaining dough and bake at 350 degrees until golden brown.

Let set a couple of minutes before serving.


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