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Venison Sausage and Wild Rice Quiche
This delicious quiche is full of flavor. Filled with cooked wild rice, ground venison sausage and smoked Gouda cheese. Substitute ground venison and a smoked cheddar cheese for the smoked Gouda. Adding liquid smoke really brings out the natural flavor of the venison. The wonderful thing about making a quiche is you can literally use any ingredients you have on hand and the end result will be delicious.
Deer Hunting Begins
Today kicks off the Deer Hunting Season here in Wisconsin and the woods are ablaze with orange. To help kick off Deer Hunting Season, this recipe uses venison sausage and two other Wisconsin favorites; smoked Gouda cheese and wild rice.
A delicious quiche, perfect for the fall.
- 1 unbaked 9-inch pie shell
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 1/2 pounds ground venison sausage or ground venison
- 2 teaspoons liquid smoke
- 1 1/2 cups cooked wild rice or wild rice blend
- 1 1/2 cups shredded smoked Gouda cheese
- 4 eggs
- 1 1/2 cups evaporated milk
- 1/4 teaspoon each salt and pepper
Bake crust at 425º for 5 minutes. Remove from oven, set aside.
Reduce heat to 325º
In a medium skillet, heat oil over medium heat. Saute garlic for 5 minutes. Add sausage and liquid smoke. Brown sausage until no longer pink inside, drain. Spoon sausage mixture into baked crust. Spoon wild rice over sausage mixture, top with shredded cheese.
In a small bowl, beat eggs with milk, salt and pepper. Pour mixture over all.
Bake at 325º for 45 minutes or until a knife inserted near the center comes out clean.
Let stand 10 minutes before serving.
Recent Recipe: Classic Chicken Pot Pie is a super delicious and hearty recipe you’ll want to try. Perfect after a long day spent outside deer hunting. Here are a few more outdoorsy recipes you’ll want to try this deer hunting season. NorthWoods Duck Gumbo, Venison Tenderloin in Puff Pastry, and Oven Fried Rabbit.
Replace the venison sausage called for in this recipe with your favorite bratwurst or Italian sausage. Want to know how to remove the casing from bratwurst and sausages?
How to remove casings
- Using a sharp knife, slice bratwurst or links down the center
- Using a spoon or the back of your knife, scrap meat from casing.
- Use sausage in place of ground sausage, ground pork or ground meat.
- Discard casing.
- Use as you would any ground meat.