Serve this Inexperienced Chile Venison Egg Bake with sliced avocado, salsa, and a bit of sizzling sauce. (Photograph courtesy of nevadafoodies.com)




Print Recipe

Fast to organize for any weeknight dinner or weekend breakfast, this venison recipe will simply feed as much as 8 people.

Serves: 8
Prep time: quarter-hour
Cook dinner time: 55 minutes

Elements:

  • 1 pound floor venison, or different floor recreation
  • 12 eggs
  • 2 cups shredded cheese
  • 2 cups bitter cream
  • 27 ounces hearth roasted complete inexperienced chiles, lower into quarters
  • 1 tablespoon olive oil
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • 1 teaspoon Mexican oregano
  • 1/2 teaspoon salt
Green Chile Venison Egg Bake Recipe
You may at all times substitute the bottom venison on this recipe with different floor recreation or floor sausage. (Photograph courtesy of nevadafoodies.com)

Instructions:

  1. Preheat the oven to 350 levels.
  2. Warmth a skillet over medium warmth and add olive oil. Add the bottom meat to the skillet and cook dinner till browned. Season the meat with the cumin, coriander, oregano and salt. Take away from warmth when executed.
  3. Drain the chiles and lower every one in half after which halve once more. Place all chiles within the backside of a 9-by-13-inch baking dish. Cowl with the cooked venison meat after which high the meat with the shredded cheese.
  4. In a bowl, whisk the eggs and bitter cream collectively till clean. Pour the egg combination over the shredded cheese.
  5. Place the baking dish within the oven and bake for 45-50 minutes till golden brown.
  6. Serve the venison egg bake with sliced avocado, salsa and your favourite sizzling sauce.
Green Chile Venison Egg Bake Recipe
The most effective factor about casseroles are the leftovers, that’s when you’re fortunate sufficient to have any left over.(Photograph courtesy of nevadafoodies.com)

For extra venison recipes from Kristy Crabtree, go to: nevadafoodies.com



Leave a Reply

Your email address will not be published. Required fields are marked *