Deer Sausage and Asparagus Quiche

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Jeff Benda

Contributor at Harvesting Nature

Cooking gives me a creative outlet to transform wild game and bring it into traditional recipes from around the world to help expand people's perceptions.My goal is to celebrate local fish and wild game and provide achievable, bright recipes designed to build confidence for new cooks, and inspire everyone to elevate their cooking.

I hope that by sharing and celebrating the food I create with the fish and wild game I harvest, I can highlight the great contribution so many hunters and anglers have made to conservation in this country, and reflect the freedom we have to enjoy America's great outdoors.

Latest posts by Jeff Benda (see all)

• Deer Sausage and Asparagus Quiche - September 18, 2023
• Buffalo Pheasant Wonton Cups - August 25, 2023
• Grilled Venison Steak Salad - July 24, 2023

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Every bite of this Deer Sausage and Asparagus Quiche screams Sunday Brunch! It’s loaded with juicy deer sausage, eggs and nourishing feel-good ingredients. The asparagus balances the whole dish making it fresh and bright, while the hint of hot sauce gives a lively boost to the flavors of this classic comfort food.

I’m gone a whole bunch of weekends during hunting season. When I am finally back home in Fargo, North Dakota I love to host brunch for a family get-together or invite friends and neighbors over to share the wild game I’ve been chasing for months. 

Brunch has become one of America’s favorite Sunday traditions, and it’s no different here in the Upper Midwest. It’s one of those seamlessly easy meals for a low stress gathering if you choose the right recipes to prep the night before. And this quiche is a perfect choice. You can make the whole thing in the morning while sipping on your morning coffee. But you can also cook the sausage, assemble the quiche, and place it in your refrigerator overnight. Then just take it out and throw it in the oven while you take a nice hot shower and get dressed before guests arrive.

Whether you hunt deer, antelope, waterfowl, small game, or wild hogs, you have what it takes in your freezer to make homemade sausage. Or you are like the vast majority of hunters who get their wild game processed by a butcher, and you’ll soon be picking up vacuum sealed deer sausage links or 1-lb. polyethylene bags of deer sausage goodness. Either way, this Deer Sausage and Asparagus Quiche is a perfect way to use some of that deer sausage to serve to family and friends on a lazy Sunday morning.

Serves: 8
Prep time: 15 minutes
Cook time: 1 hour

Looking for another good venison breakfast sausage recipe? Why not try Justin’s delicious recipe here?

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Deer Sausage and Asparagus Quiche

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Recipe by Jeff Benda Course: Venison, Wild RecipesCuisine: American

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1 tablespoon 1 butter, softened

• 1 cup 1 Southern hashbrowns

• 6 large 6 eggs

• 1 1/2 teaspoons 1 1/2 kosher salt, divided

• 1/2 teaspoon 1/2 black pepper, divided

• 8 ounces 8 breakfast deer sausage

• 1/2 medium 1/2 yellow onion, diced

• 8 ounces 8 baby bella or white button mushrooms, sliced

• 1 1/2 cups 1 1/2 half and half

• 2 2 green onions, diced

• 1/4 teaspoon 1/4 garlic powder

• 2 teaspoons 2 hot sauce

• 1 cup 1 Mozzarella cheese

• 2 tablespoons 2 fresh parsley, chopped

• 7 7 or 8 asparagus, bottoms removed

Preparation

• Preheat oven to 350 degrees F.
• Butter a 9-inch pie pan.
• In a large mixing bowl, combine hashbrowns, just one of the eggs, 1 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Stir until well combined, then press the mixture into the buttered pie pan, molding the potatoes evenly over the bottom and up the sides of the pie pan.
• In a large skillet over medium high heat, add the breakfast deer sausage and cook for about 4 minutes. Add the diced yellow onion and mushrooms and sauté the mixture another 6 minutes. Remove from heat and let it cool while making the egg mixture.
• In a large mixing bowl, combine the remaining 5 eggs, half and half, green onions, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, garlic powder, and hot sauce. Whisk together until well combined. Stir in mozzarella cheese, parsley, and the cooked sausage and onion mixture. Pour it into the prepared potato crust.
• Arrange asparagus over the top and bake uncovered at 350 degrees F for about 45 minutes or until the center is set and no longer wobbles when you give the pan a little shake. If you like it nice and golden brown like we do, turn your oven to the broil setting for the last few minutes. But be sure and keep a close eye on it so you don’t burn up all your hard work.

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