Loaded Venison Scrambled Eggs

My wife raves about my scrambled eggs or loaded omelets. This instructable will cover how I prepare my famous scrambled eggs and furthermore the secret to cooking venison on a stove top without turning it to shoe leather. Enjoy!

Without going into too much detail, I will discuss my own personal way to prepare venison. Also for more information, check out my deer hunting instructable (link coming soon).

I am an avid deer hunter (and so is my wife). Every year we head up to the family farm to enjoy time with friends and family, but we also go up to fill the freezer with venison. In my household, the meats we eat consist primarily of venison, turkey, fish and chicken. I am not joking when I say we may only buy beef once or twice a year. The same goes for fish; my family and I eat what I catch as seen in another of my instructable (How to Catch Clean and Cook Northern Florida Inshore Fish). Long story short, I harvest my meats for three reasons to save money, eat healthier and primal instinct. I take pride in my methods and waste absolutely nothing. OK, so I am rambling... back to the point.

Venison, unlike beef or pork, has little to no fat content and because of this it must be prepared differently in order to keep it tender. For tips on processing, check out my instructable on proper processing a deer (link coming soon). You can use any cut of venison meat and make it tender without having an over powering game taste. The secret is in the preparation. Remove all sinew, fat and slimy membrane from the meat. This can be done easily with a fillet knife. To help tenderize and "add fat," the secret is olive oil and a fork. Every venison recipe I have uses this heart healthy oil. Olive oil helps to prevent the meat from burning while providing a medium for seasoning (Tony's, black pepper and seasoned salt). The fork tenderizes and infuses the meat. Take a glass bowl, add the cut up venison, add the olive oil and seasonings, and then gently take the fork and poke/pierce the meat evenly. Let it set for a few minutes or up to a day in the fridge. Now the meat is ready to be cooked.

8 to 12 eggs
1 lb of venison thinly sliced steaks
1 package of portobello mushrooms diced
1 diced tomato
1/2 cup of cheese
1/2 cup sour cream
a few handfuls of spinach
salt and pepper to taste

First, start off sautéing the mushrooms in a large skillet. Once they are halfway done, add the venison. While the venison and mushrooms are cooking, I prepare the eggs. Scramble the eggs and add the diced tomato, cheese and sour cream. Once its all mixed together, add the eggs to the mushrooms and venison cooking in the skillet. Next, add in the spinach to the whole mixture. The steam from the cooking eggs will cook the spinach. Add salt and pepper to taste.

Whether it's breakfast or dinner, this meal is sure to please. Thanks for viewing!