Venison

[Innkeeper]

Thought this was about venison. Please get back on track with this Venison Sausage and Sweet Potato Hash. Uncase and crumble a half pound of vensison sausage. Brown it in a tablespoon of olive oil in a large cast iron skillet. Meanwhile nuke a chopped Vidalia type onion in a tablespoon of olive oil till soft. Add to venison. Dice a half pound of sweet potato and nuke it with one more tablespoon of olive oil till soft. Add it to skillet along with several grindings of black pepper and a couple of dashes of Tabasco. Mix well and brown lightly. Reserve on warm platter in a warm oven. Fry three or four eggs (depending on number of servings) over lightly, and carfully place on top of hash. Sprinkle with sweet paprika, and serve for brunch with well chilled splits of Chandon Blanc de Noir.