Fishing, hunting or just taking a walk through the woods – if it’s related to the outdoors, O’Neill Williams will usually be found there. “I’ve been fortunate for over thirty years to be able to share my passion for the outdoor lifestyle on television and radio. The highlight of these shows are always the ‘Outdoor Cooking on the Big Green Egg’ segments, where we cook the best wild game recipes you’ve ever tasted. Remember, “If you’re too busy to go fishing or hunting, you’re just too busy!”
- 8 ounces sausage, crumbled
- 6 eggs, beaten
- ¾ cup heavy cream, blended
- ½ cup sour cream
- 1 cup ricotta cheese
- ¼ cup cream cheese, softened
- 1 cup white cheddar cheese, shredded
- ¼ cup parmesan cheese, grated
- 1 cup green onion, chopped
- 1 cup mushrooms, sliced thin
- 1 teaspoon butter
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Ready-made 8 inch pie crust, pre-baked
Set the EGG for indirect cooking at 400°F/204°C.
In a skillet over medium heat, brown the sausage in butter for 4 to 6 minutes. Add mushrooms and sauté for 3 to 4 minutes. Remove from heat and cool slightly.
In a medium bowl, blend the 6 eggs, salt, black pepper, and heavy cream. Set aside. In a large mixing bowl, combine sour cream, ricotta and cream cheese until mixed thoroughly. Fold the egg mixture into cheese mixture. Stir in the mushrooms, white cheddar, parmesan cheese and green onions. Pour the mixture into the pre-baked pie crust. Place the dish on the cooking grid. Close the lid of the EGG and bake for 45 minutes or until golden brown and the filling is slightly firm. Remove dish from EGG and cool for 10 minutes.