Elk Breakfast Strata

This recipe serves 9 people and has to be made a day ahead. Leftovers can be refrigerated for several days, or frozen for later use (See reheating instructions below)



INGREDIENTS

1 loaf French style bread (1 1/2 lb size), cut into 1/2 inch thick slices
1 tbsp olive oil
1 cup finely chopped shallots
1/2 lb ground elk
1/2 tsp salt
1/4 tsp ground pepper
1 to 1 1/2 tsp ground sage
1/2 lb sliced mushrooms
1/4 cup finely chopped fresh parsley
1 cup dry white wine
10 large eggs
3 cups half and half cream (10%)
1/2 tsp salt
2-3 dashes of Tabasco or to taste
12 ounces grated Gruyere or old cheddar cheese, or combination
Butter

METHOD

Leave sliced bread out to dry overnight on an elevated rack.
The next day remove crusts from bread and set slices aside.

Put olive oil in a saucepan and over medium heat, sauté shallots until translucent, about 3 or 4 minutes.

Add ground elk to pan.
Continue to cook and stir until elk has browned.
Blend in salt, pepper, sage, and sliced mushrooms.
Continue to stir and cook until mushrooms no longer release any liquid and mixture is relatively dry, about 7 or 8 minutes.
Transfer meat-mushroom blend to a separate bowl.

Wipe saucepan clean with paper towel.
Return saucepan to stove, add wine and over medium-high heat reduce to about 1/3 cup in volume.
Set aside.

Butter a 9 X 13 inch baking dish that is at least 2 1/2 inches deep.
Put one layer of bread slices in the bottom of the dish.
If necessary, cut some slices smaller and fit them so gaps are minimal.

Evenly spread half the meat-mushroom blend over the bread, then half of the grated cheese and half of the finely chopped parsley.
Repeat layers of bread, meat-mushroom blend, cheese and parsley.
Note: you may not use all of the sliced bread.

Crack eggs into a medium sized bowl and add Tabasco sauce.
Whisk to combine, and then blend in reduced wine, cream, and salt.
Pour mixture slowly and evenly over baking dish contents.

Cover with plastic wrap.
Then weigh down the strata by placing a large freezer bag containing about 3 lbs of sugar, corn meal, or rice on top of the plastic wrap.
Refrigerate overnight.

The next day remove the weight and the plastic wrap.
Let the strata stand at room temperature for 30 minutes.
Bake in a 325F oven for 60 minutes, or until the bread begins pulling away from the sides of the dish.
Brown the top under the broiler for 3 to 5 minutes if necessary.
Let stand for about 10 minutes before portioning into squares and serving.

To Reheat Frozen Leftovers:
Thaw the frozen Elk Strata overnight in the refrigerator.
Reheat wrapped in foil, slightly open at the top for 20-25 minutes at 275F.
Microwaving is not recommended.