I’ll never forget it; the day after harvesting my first deer, Court made me this meal with breakfast and it completely sealed the deal for me as a hunter. With our freezer restocked, we’ve really enjoyed this hearty, high-protein breakfast or brunch. Doesn’t hurt that it’s also super easy to make!
Check out the full recipe below! (Skip to the bottom for the recipe card)
Ingredients (1 serving):
- Venison tenderloin (you can split one between 2 people or do 1 each!)
- Seasoning/rub of choice (we love using Fiesta Brand Wild Game Rub, which you can get here)
- 2 eggs (we typically do 2 each) with seasoning of choice (we also love using Fiesta Brand Uncle Chris’ Gourmet Steak Seasoning, which you can get here)
- Salsa (optional, but highly recommended!)
Steps:
- Put butter in pan on high heat; generously apply seasoning/rub on the venison tenderloins
- Sear the venison tenderloins until to the desired temperature (we always recommend rare to medium rare for venison!)
- While those are cooking, prepare the scrambled eggs however you prefer; we like to whisk them up with seasoning and just a splash of milk before pouring into the pan to cook
- Cook scrambled eggs on a separate pan until they are the desired consistency
- Plate, top eggs with salsa (optional) and enjoy!
*Recommended extra sides: hashbrowns, fried potatoes, Spanish rice, or fajita vegetables.
And there you have it; a rustic breakfast meal simple enough for the ranch or the home!
Jess and the Outdoors 