Hunters Eggs Recipes

HUNTER'S EGGS

Steps:

• In a non stick fry pan, heat 2 tablespoons of butter.
• Saute the onions, livers and a pinch each of salt and pepper, stirring occasionally for 5 to 7 minutes.
• Set aside.
• Meanwhile, melt the remaining butter in fry pan and lightly sauté tomato slices (about 1 minute on each side).
• Remove and keep warm.
• Reduce heat to low.
• Break eggs into pan, and fry for about 4 minutes.
• Spread chicken liver mixture over the toast slices, top with a tomato slice and a fried egg and serve immediately.
• What's Cooking.

HUNTER'S VENISON CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread mashed potatoes evenly in a 2-quart casserole dish; set aside. Brown the venison in a large skillet over medium-high heat until crumbly and no longer pink, set aside.
• Heat the canola oil in the skillet, then stir in the red onion, garlic, celery, and red bell pepper. Cook until the onion has softened, about 3 minutes. Stir in cooked venison, and season with Worcestershire, salt, and pepper. Spoon mixture onto potatoes in the casserole dish.
• Stir together eggs and cottage cheese in a small bowl; spread evenly over meat mixture. Top with tomato slices, and sprinkle with cheese.
• Bake, uncovered, in preheated oven until set, about 20 minutes.

MUSHROOM HUNTER'S SAUCE

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, saute the mushrooms in butter until tender. Add wine. Bring to a boil; cook until sauce is reduced by half, about 5 minutes. , In a small bowl, combine the cornstarch, broth and tomato paste until smooth. Add to mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Drain noodles; serve with mushroom sauce.