Foodie Friday: Breakfast Venison Tacos

They always say that breakfast is the most important meal of the day. Who are we to argue that fact, when wild-game meat is part of the meal? This recipe for breakfast venison tacos from Vince Stigler, of Indiana, is one worth waking up at the crack of dawn for. All of the delicious ingredients add up for awesome fuel to keep a deer hunter warm and awake out in the field all day. We can’t wait to cook some up at deer camp this season.

ALL ABOUT VENISON BREAKFAST SAUSAGE

Foodie Friday: Breakfast Venison Tacos

It would be pretty tough to resist these breakfast venison tacos at 4:00 a.m. before facing a cold November day in the deer woods. Give them a try at camp this season. (Photo courtesy gettyimages.com)

This recipe feeds four hungry hunters.

Ingredients:

  • 1 deer heart
  • 4 green onions, chopped
  • 1/2 red bell pepper, chopped
  • 4 large farm fresh eggs, scrambled
  • 2 Tbsp. canola oil
  • 1/2 tsp. minced garlic
  • 1/4 teaspoon cumin
  • 1 cup cheddar cheese
  • 1 package flour soft taco shells
  • Tabasco sauce or salsa
  • 2 Tbsp. Sirachi sauce
  • 1 Tbsp. Worcestershire sauce
  • Salt
  • Pepper

Directions:

Trim one deer heart, and then thin slice and marinade it in Sirachi and Worcestershire sauce for 24 hours. Heat soft shells and cover. Heat oil in a large iron skillet. Begin browning heart, onions, red peppers. When they begin to brown, add garlic and cumin. Cook until meat and veggies are nearly done, then add eggs, stirring into meat. Salt and pepper to taste.

Cook until eggs are almost completely solid, top eggs and meat with cheddar cheese and cover the pan until the cheese is melted, then plate. Fill your soft shell about one-half or one-third full and finish with salsa, Tabasco or both. Enjoy!

THE CAST IRON SKILLET: ALL-IN-ONE DEER CAMP VENISON TOOL

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Confessions of a Deer Camp Cook