Venison Omelet
Jan 29, 2010 9:58:50 GMT -5
Post by whelenman on Jan 29, 2010 9:58:50 GMT -5
Here's one the wife and I cook regularly as one variety of use for venison.
Ingredients:
5 eggs
venison (sliced or cubed)
1 teaspoon pepper
1/2 cup milk
olive oil
1 small onion diced
1 green pepper diced
salt to taste
First go to the workshop and get your propane torch....if you don't have one go to the store and purchase and the wife won't complain since you're doing this for her.
I always use a big teflon skillet as it aids in keeping the omelet from sticking.
Cut venison into small chunks and brown it along with chopped onions and chopped green peppers in some olive oil or whatever oil you prefer. Drain and set this mix aside.
Next mix 5 eggs with a half cup of milk and add about a teaspoon of pepper to the mix and stir well. Put a small layer of oil in the bottom of the skillet....not too much or it will come up and over the top of your omelet.....not too little or it will stick.....trial and error will tell you how much. Pour the mix into the skillet and let it start to set on the bottom. Sprinkle the meat, onion, and pepper mix over the top and the sprinkle some shredded cheddar cheese over the top. Add salt to taste.
Now comes the fun part. Fire up that propane torch and start going over the top of the omelette moving all the time. You'll see the cheese melt and the eggs cook and crackle. When you have the top well done take the skillet and slide half the omelet off onto a plate and then fold the other half over the top.
Eat and enjoy! That cheese, onions, peppers, venison, and eggs will keep you happy.
Ingredients:
5 eggs
venison (sliced or cubed)
1 teaspoon pepper
1/2 cup milk
olive oil
1 small onion diced
1 green pepper diced
salt to taste
First go to the workshop and get your propane torch....if you don't have one go to the store and purchase and the wife won't complain since you're doing this for her.
I always use a big teflon skillet as it aids in keeping the omelet from sticking.
Cut venison into small chunks and brown it along with chopped onions and chopped green peppers in some olive oil or whatever oil you prefer. Drain and set this mix aside.
Next mix 5 eggs with a half cup of milk and add about a teaspoon of pepper to the mix and stir well. Put a small layer of oil in the bottom of the skillet....not too much or it will come up and over the top of your omelet.....not too little or it will stick.....trial and error will tell you how much. Pour the mix into the skillet and let it start to set on the bottom. Sprinkle the meat, onion, and pepper mix over the top and the sprinkle some shredded cheddar cheese over the top. Add salt to taste.
Now comes the fun part. Fire up that propane torch and start going over the top of the omelette moving all the time. You'll see the cheese melt and the eggs cook and crackle. When you have the top well done take the skillet and slide half the omelet off onto a plate and then fold the other half over the top.
Eat and enjoy! That cheese, onions, peppers, venison, and eggs will keep you happy.
