VENISON BREAKFAST SAUSAGE

Ingredients
1/2 cup FALLING BARK FARM HICKORY SYRUP
3 lbs. Ground Venison
1 lb. Ground Pork Fat
2 tsp Thyme
2 tsp Salt
2 Tbsp. Rubbed Sage
1 tsp Fine Black Pepper
6 Tbsp. cold water

Directions:
Combine venison and pork fat. Mix the spices, FALLING BARK FARM HICKORY SYRUP, and water. Pour over meat and mix well. Form into patties and fry in skillet on medium/low heat until cooked through.

 

HICKORY FRENCH TOAST

Ingredients
½ cup FALLING BARK FARM HICKORY SYRUP
3 eggs
1/3 cup milk
½ tsp. vanilla
¼ tsp. salt
6 slices Challah bread
2 Tbsp. butter

Directions:
Beat together FALLING BARK FARM HICKORY SYRUP, eggs, milk, vanilla, and salt. Place slices of bread in a 9×13 inch dish in a single layer. Pour batter evenly over bread. Cover and refrigerate for at least 3 hours. Melt butter on griddle. Add slices and brown both sides. Pour FALLING BARK FARM HICKORY SYRUP generously over bread and enjoy.

 

WHITE PEACH BOURBON FRENCH TOAST

Ingredients
½ cup FALLING BARK FARM HICKORY SYRUP
6 Large Eggs
2 cup Whole Milk
1 tsp. FALLING BARK FARM PURE VANILLA EXTRACT
¼ tsp. salt
6 slices challah bread
4 Tbsp. unsalted butter
4 Tbsp. vegetable oil
2 Tbsp. Granulated Sugar
¼ cup heavy cream
¼ cup peach puree
4 slices of day old brioche bread (sliced ½ inch thick)
Fresh Mint Sprigs for garnish

Directions:
Whisk together eggs, sugar, and salt in a large bowl. Add milk, heavy cream, peach puree, FALLING BARK FARM HICKORY SYRUP and FALLING BARK FARM PURE VANILLA EXTRACT, and whisk until combined. Place brioche in a large baking dish. Pour custard over and turn to coat. Let sit for 5 minutes. Heat 2 Tbsp. of unsalted butter and 2 Tbsp. of vegetable oil in a large non-stick sauté pan over high heat. Add 4 slices of the soaked bread and cook until golden brown on the second side. Place one slice of the French toast on a plate and ladle some White Peach-Pecan Hickory Syrup. Top with a second slice and syrup and garnish with a fresh mint sprig.