Mexican Venison and Eggs Breakfast Skillet - A Ground Deer Meat Recipe You'll Love (2024)

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 adobosauce 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!