Deer Steak, bacon and Eggs
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venison steaks (or thin beef steak)
tenderizer (use sparingly if using fresh venison)
Cook your bacon slowly, over medium heat until it is partially done.
Add the venison tenderloins (or thin sliced beef steaks) in the same pan as the bacon and cook slowly. You want the venison steaks slightly pink in the center for maximum flavor and tenderness.
When the venison steaks are done to your likeness, remove the bacon and steaks from the pan and slow cook the eggs over easy.
Assemble with steaks on the bottom, add a slice or two of bacon, then top with egg and enjoy!
This is great for supper, when paired with smashed garlic and cheese potatoes and some greens or a breakfast meal-in-itself!