How To Make Antelope Sausage Breakfast Scramble

Posted by Dave Allee on

Here is a recipe for the perfect breakfast: Antelope Breakfast Sausage + Veggie + Avocado + Egg Scramble (with a side of Sourdough Toast).

This is a meal that I believe everyone should experience in their lifetime, but I am going to assume many of you do not have any Pronghorn Antelope breakfast sausage laying around in your freezer.  First we must address the issue of acquiring Antelope breakfast sausage.

Buying and selling wild-harvested game meat is illegal in the United States.  This was instituted over a century ago, to end market hunters from slaughtering herds of game for meat to sell to the nearest town.  If you have ever been to a restaurant and ordered an Elk Burger or Venison Chili, the meat used in that dish was farm-raised.

Pronghorn Antelope are a wide-roaming species, often with historical migration patterns and an affinity for "turning on the jets" - something not generally accomplished in a high-fence scenario.

If this is your first time hunting the second fastest land mammal, I suggest hiring the services of a well-established guide and outfitter.  For my first Antelope hunt, I employed the services of SNS Outfitters, and I was extremely pleased with the experience.

Your guide will be a far better resource for hunting tips, habitat observations, and shot placement instructions, so I will not repeat those to you in this particular article.  

Once you have your Pronghorn on the ground, do me a favor... ask your guide to allow you to field dress it yourself, with his guidance if necessary.  My guide told me that generally only one or two people each season ask to do it, most expect him to do the dirty work for them.  If you are going to eat it, you had better be able to remove the offal. 

We entrusted a local butcher to break down and pack the meat, and at the advice of the Guide, we had a good amount of Antelope Breakfast Sausage stuffed into our cooler before we headed home.  

Antelope meat has very little in common with deer venison, in either flavor or texture.  To attempt to describe it to you would only demonstrate my limitations with the written word.  Take my word for it when I say: everyone I have introduced to antelope meat has been remarkably and pleasantly surprised.

Anyway, if you have made it this far into the article, I'll stop selling you on the concept and assume you're interested in making the greatest breakfast scramble of your day/week/month/year/life (circle one).

SCRAMBLE RECIPE:

Start by cooking the sausage in a pan over medium heat, breaking it up with a wooden spoon as it browns and cooks through.  By the end, you should have crumbled sausage with no raw pink portions remaining.  Once you have achieved this, set it aside.  (It will get re-warmed later, so don't worry too much about keeping it hot.
For the scramble, start by spraying your large egg pan with oil, and adding a generous handful of baby spinach.  The spinach will cook down immensely.  After the spinach is cooked, I usually try to drain as much water out of the pan as I can, because watery spinach juice never did much to contribute to a meal.  
Spray more oil, and then add your sausage and your beaten eggs. I typically do one yolk per person, and then add a 1/4 cup of egg whites for each person.  (A trick I learned from my wife.)  Scramble to your liking, ensuring that the spinach, sausage, and eggs are all distributed fairly evenly throughout the pan.
Once the eggs are cooked to your liking, serve and top with sliced avocado, organic pea sprouts, salt and pepper (to taste), and hot sauce.  We like Pepper Plant hot sauce, because it reminds us of Carmel-by-the-Sea.
A side of sourdough toast is a perfect way to finish off the meal; and of course, generous amounts of coffee. 

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