2 venison steaks
½ tsp. meat tenderizer
Pepper, to taste
1 bottle of beer
½ onion, sliced
3 teaspoons lemon juice
½ cup Worcestershire sauce
Drizzle of olive oil, for sautéing
2 tablespoons milk
Salt and pepper, to taste
Shredded cheddar cheese
One package refrigerated diced potatoes
No-salt seasoning (like Mrs. Dash)
Mix together beer, sliced onion, lemon juice, and Worcestershire sauce.
Sprinkle tenderizer and pepper on venison.
Marinate venison for 5 – 9 hours in refrigerator.
Heat olive oil in skillet.
Remove venison from marinade and drain (to allow for a good sear).
Sear venison over medium-high heat in skillet.
Place venison in 350 degree oven to finish cooking to desired doneness (mine took 20 minutes for medium to medium well).
Let venison rest for 10 minutes before slicing into 1” pieces against the grain.
Whisk together the eggs, milk, salt and pepper in a large bowl until it looks slightly fluffy.
Heat a nonstick pan over low heat.
Add eggs to nonstick pan and continue stirring until they are cooked through.
Place potatoes in 13×9 inch greased pan.
Sprinkle potatoes with no-salt seasoning (like Mrs. Dash).
Cook in 350 degree oven for 45 minutes or until done.
Place potatoes on plate, sprinkle potatoes with shredded cheese and top with sliced venison.
Serve with scrambled eggs.
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