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Simple Venison Omelet


Omelets were one of the first dishes I mastered as short-order cook at the Ebb Tide in Boothbay Harbor, Maine. This restaurant was the local favorite for its fresh-baked blueberry muffins and super-size omelets. This quick venison omelet will fill bellies with warm satisfaction!

Serves: 2

Preparation Time: 5 Minutes

Cooking Time: 15 Minutes

2 slices uncooked bacon, chopped
1/3 lb. ground venison
4 eggs
2 tablespoons water, divided
Salt and pepper
1 tablespoon butter, divided
1/2 cup shredded cheddar cheese, divided

In medium omelet pan, cook bacon over medium heat. When it is almost done, add venison and cook for 1 to 2 minutes to warm it up. Transfer venison mixture to a dish and wipe the skillet clean.
In small bowl, combine 2 of the eggs, 1 tablespoon water, and salt and pepper to taste. Beat gently with fork until just blended; over-beating will make the omelet rubbery. Melt 1 to 1-1/2 teaspoons of the butter in cleaned omelet pan over medium-high heat. When butter begins to sizzle, add egg mixture, tilting pan to spread eggs over bottom; lower heat to medium. As soon as the eggs begin to set on the bottom, pull cooked egg from the edge with a wooden spoon and tilt the pan to let the liquid egg flow into the space. Continue to cook and repeat the last step until most of the liquid egg has been cooked.
Sprinkle half of the cooked venison mixture and half of the cheese over one half of the omelet. Tilt the omelet pan to one side and fold over the "empty" half of the omelet with a spatula. To make sure all the cheese has melted, place a lid on the pan for 20 to 30 seconds. Remove the cover and transfer omelet to individual plate. Cook the second omelet in the same manner as the first.