Venison Hearty Scramble

8oz venison, cut into 1/2-inch cubes
1 tablespoon olive oil or bear fat (yes, ‘bear fat’…from a bear) 2 tablespoons chopped onions
1 large potato, cut into 1/2-inch cubes
6 large brown cage-free eggs
2 teaspoon worcestershire sauce
1⁄2 cup sliced mushrooms
1⁄2 cup spinach
1⁄2 cup sharp white cheddar cheese, shredded 1 pinch of sea salt
1 pinch of fresh ground pepper
In a large skillet, combine oil, onions and potatoes into pan. Add salt and pepper to taste and cook for 5 minutes or until potatoes are almost done. Add steak, worcestershire sauce and mushrooms to pan and cook for 3–6 minutes or until venison is fully cooked. Add in eggs and spinach and stir until the eggs are mixed in thoroughly. Cook until the eggs are rm. Top with cheese and garnish with parsley and serve.

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