Venison Sausage ala Morel
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From Richard.
- 2 cups venison sausage (pork sausage may be substituted)
- up to date, total Morel mushrooms, 5-6 inches in measurement (as many as you might get)
- 4 eggs
- 1 small zucchini squash, diced
- 1 small onion, diced
- flour
Soak the Morels in a single day in salt water, then drain properly. Cook dinner dinner and drain venison sausage. Beat eggs into batter. Take half of egg batter and add to sausage. Saute onion and add to sausage along with zucchini and mix properly. Stuff mixture into Morels, filling them totally. Dip stuffed Morels in remaining egg batter and dredge in flour, defending them totally. Drop coated Morels into deep fat fryer and put together dinner until carried out, 3 or 4 minutes counting on the scale of the mushroom. Mushrooms may be sliced into rings for a nice presentation on the desk. Bon appetit!
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