Mexican Venison and Eggs Breakfast Skillet – A Ground Deer Meat Recipe You’ll Love
This breakfast skillet is truly one of the best ground deer meat recipes out there. It has just enough spice to bring out the earthy flavor of the venison, and it goes beautifully over sourdough toast.
Ground meat is one of the most versatile ways to enjoy deer or venison. You can cook anything from spaghetti, bolognese, meatloaf, and sausage to shakshuka, which is very similar to this venison and eggs breakfast.
Some mornings I just need a home-run recipe that satisfies everyone. Enter this Mexican venison and eggs breakfast skillet.
I love this recipe for an easy, hearty and flavorful brunch. It’s perfect for those lazy Saturday mornings at home with the family. And a cast iron skillet is the perfect tool for the job.
Is Ground Deer Meat Healthy?
Ground deer meat is exceptionally healthy. In general, venison is low in cholesterol and fat and high in vitamins, minerals, and protein.
This recipe is super healthy in that I don’t even mix beef or pork in with it. The deer meat is all you need in this recipe, along with a few spices.
Let’s Talk Breakfast Skillet Ingredients
Obviously, venison or the meat of your choice is the main ingredient. Browned to perfection, ground deer meat gives this dish an earthy flavor that is intense enough to pair with peppers in chipotle peppers in adobo sauce with tomatoes.
Why add milk to meat sauce?
Many people may raise eyebrows at the addition of milk to the ingredients. Adding milk to meat sauce allows for a deeper flavor and creates a more tender meat. It really works!! Try in your bolognese and spaghetti sauces. If you want a few other tricks for how to create tender deer meat, check out my Ten Tips for Preparing Venison.
Cilantro: love it or leave it?
The sauce just wouldn’t be complete without the addition of cilantro or a close substitute. Many of you may not like cilantro through no fault of your own; you may have been born with the propensity to taste soap when you eat cilantro! Thankfully, I wasn’t born with that gene, but for those of you who were, I’ll suggest a few substitutions.
What can you substitute in place of cilantro?
In this recipe, I want to get as close as possible to the flavor of cilantro. It really is delicious with the adobo flavors. I would say that parsley would be your safest bet to replace the cilantro in this recipe, but you could also use basil, oregano, or tarragon.
If you use parsley, you may want to consider using two jalapeno peppers instead of one to give a little more heat and flavor to the ground deer meat.
All you have left as far as ingredients are salt and pepper. I always use Kosher salt when I cook; to me, it just has the best flavor.
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Let’s Talk Eggs
I could serve eggs with just about anything. I love them on burgers, alone, with sweet potato fries, hashbrowns, and even mashed potatoes. You’ll want to use large organic eggs for the best flavor and the most yellow yolk.
The richness of the sauce pairs perfectly with the rich, delicious yolk. The beauty about this recipe is, the eggs are poached in the sauce!
What do I serve the deer meat sauce with?
For the last ingredient, but not the least, you’ll serve this venison meat sauce over sourdough bread or crusty bread. Other than that, you don’t need a thing! This dish is a one-pot wonder over toasted or grilled bread.
When can I serve this ground deer meat on-pot dish?
Anytime! This venison dish is great for breakfast, brunch, lunch, dinner, and even a midnight snack. I’ve even eaten cold!
You just can’t go wrong with this skillet recipe!
Mexican-Style Venison and Eggs
- 4 teaspoons olive oil
- 1 onion finely chopped
- 16 oz lean ground grass-fed beef or venison
- 4 tablespoons chipotle peppers in adobo sauce
- 1 quart tomatoes chopped
- 3/4 cup milk
- 1 bunch cilantro roughly chopped, plus extra for serving
- kosher salt to taste
- freshly ground pepper
- 4 eggs
- 1 jalapeño chile thinly sliced
- sourdough bread cut thick
- In a deep skillet, heat oil over medium-high heat. Add the onions and a pinch of salt and cook, stirring often until soft, about 4 minutes. Increase the heat to high, add the ground meat and cook until done, about 5-8 minutes.
- Meanwhile, place cut pieces of sourdough bread into the oven at 200 degrees. Add the chipotle sauce, tomatoes, milk, cilantro, salt, and pepper to your skillet. Reduce the heat to medium and cook until slightly thickened.
- Make four indentions into the skillet mixture by using the back of a spoon. Crack each egg into the indentions. Cover and cook for 5-7 minutes or until the eggs and meat are fully cooked. Place the sliced chile and remaining cilantro over the mixture. Add salt and pepper to taste.
- Once toasted, remove the bread from the oven. Plate the bread and spread the mixture from the skillet over the bread. Serve immediately.
I make a Mexican-benedict that I concocted years ago…. I’ve used sausage or ground beef in it – venison sausage can also be used.
I fry up potato cubes in heavy pan w/oil, season with salt, pepper, cayenne, etc.. the pile the potatos into individual shallow oven proof bowls. Top with some browned sausage, then grated cheese.
Pop under the broiler to melt the cheese – in the meantime, prepare poached eggs.
Place the egg on top of the potatos, top with enchilada sauce (homemade), sliced chiles, avocado & sour cream. Serve with warm tortillas!
We make it every Saturday!
Oh wow Lori! That sounds delicious and a perfect new tradition I’d like to start here! I can’t wait to try this!
Doesn’t say how much milk to use ?
Thanks Darren. I added it. It’s 3/4 cup of milk.