Dark Days week 13: venison tenderloin and omelet
The past few weeks have been very hectic… and exciting. I decided to take the next step in my desire to find better health and life balance through food: I’ve enrolled to become a certified health coach through the amazing Institute for Integrative Nutrition program. I can’t wait! I’ve thought about doing this program for years, but for a variety of reasons didn’t. The time is now. Classes start in late March, but I’ve been busy doing the pre-work and getting to know the other students. I am sure my journey through school will show up in this blog. How can it not? Meanwhile, I’ve started thinking through how I’ll use my certificate…I’ve got a plan in the works, but it’s premature to share it, so you’ll just have to wait. Suffice it to say, the plan is AWESOME.
So, with my concentration focused on my continuing education and work being totally insane, I haven’t done a lot of local cooking this past week. I miss it. Luckily for me, Rick went hunting Friday night and came home with some tenderloins (okay, he came home with the whole deer, but we’d promised most of it to the good folks at the Maple Avenue Market—for their personal use, not to sell). So this morning I whipped up an amazing local breakfast—I pan fried the tenderloins in butter, then made an omelet from our last duck egg, some local chicken eggs, and local jalapeno cheddar cheese.
Rick says we should eat this every day for breakfast. I said if he goes out and brings me fresh tenderloin every day, then I’ll make this for him every day.
Recipe: Venison Tenderloin and Fluffy Omelet
Summary: fluffy eggs, tender meat, and spice cheese…wonderful
- 6 oz venison tenderloin (beef would be nice too)
- 1 Tbs butter
- 3 or 4 eggs (I used three because one was a duck egg and it was huge)
- 1/2 cup jalapeno cheddar cheese, grated
- salt and pepper to taste
- Melt the butter in a skillet over medium-high heat. Add the tenderloin to the skillet and season with salt and pepper.
- When the meat is nicely seared on one side, flip it over. How long this takes will depend on how big the tenderloin is and whether it’s venison or beef. These venison tenderloins took about 3 minutes per side, so come out medium rare.
- While the meat is cooking, beat the eggs in a small bowl. Add salt and pepper to taste.
- Grate the jalapeno cheddar and set aside.
- When the meat is done, remove the tenderloins from the skillet and set aside.
- Add a little more butter to the skillet, then add the eggs. Sprinkle the cheese over the eggs.
- When the eggs are nearly cooked through, flip one side over. Omelet flipping is not my strength, so I use a spatula to flip.
- Cook for a little less than a minute, then flip over to the other side.
- Slice in half and serve.
This would have been lovely with hearty slice of bread, but we didn’t have any. Did I mention last week was hectic? I really need to go to the grocery store!
any cheese would be nice in this.
Preparation time: 3 minute(s)
Cooking time: 8 minute(s)
Diet tags: High protein
Number of servings (yield): 2
Copyright © Susan Rose.