I did receive a free bottle of Pompeian 100% Grapeseed Oil to use in this recipe from Smiley360 but all options are 100% mine 🙂
I do consider the kitchen to be my domain. It’s my space in the house. I can decorate it the way I want, I can make what I want, it’s pretty much my own little sanctuary. It’s where I can turn on my music, put on my PJs and create amazing treats and rocking meals. (Yes I like to cook in my PJs because they’re comfy! haha)
But I’ll have to admit, it is nice when BigBear steps in and takes over the dinner cooking once in a while. Or breakfast for that matter, because we all know that I am not a morning person, which means if you’re relying on me for breakfast your probably going to get cereal or a poptart (you’ll be extra lucky if the poptart isn’t cold).
One of BigBear’s favorite options for breakfast is “Steak and Eggs”. Sometimes when we cook steak for dinner he’ll even cook extra so that he can have steak and eggs the next morning. Too much work for a meal that I’ll only be half awake for but whatever makes him happy 😉
A few weekends ago BigBear went hunting and lady luck was surely with him and his buddies. They each shot a deer on that hunting adventure and by that evening my freezer was stocked with venison. Now I’ll admit it, until a few years ago I didn’t eat deer meat. “Oh no, you shot Bambi, I can’t eat that, ewww” Yes that was me. Until I realized how silly I sounded.
I’ve gotten use to the thought of “eating deer meat” now. I suppose it was just a mental hurdle that I had to jump. I really had to a few years ago. We were struggling a bit and I won’t say that we couldn’t afford food but I will say that having pounds and pounds of Venison in the deep freezer that BigBear had hunted did help out, a lot!
BigBear has been cooking venison for quite a while now. (at least 7 years that we’ve been together and probably some before that) I will admit that it takes a little while to get us to cooking it too since it can be kind of tough and gamey)
He’s totally rocking it now though!
If you’re not really a fan of venison or can’t get any, you can substitute beef for this recipe too.
So let’s just get on with it! I let BigBear take over the kitchen and this is what I got! 🙂
BigBear used Pompeian 100% Grapeseed Oil Spray to spray the baking sheet for our biscuits to start off the meal.
I have yet to master the art of perfect homemade biscuits so, yes, my biscuits still come from a can. And I’m ok with that 😉
Heat a large pan on medium/high heat. Spray with Pompeian 100% Grapeseed Oil.
Reduce heat to medium/low. Pour in marinade.
Cook for about 15 minutes or until cooked to your liking (we cook to about medium)
Heat a medium skillet on medium/high heat. Spray pan with Pompeian 100% Grapeseed Oil. Egg cracked eggs, add cheese and pepper. Scramble the eggs to your liking.
Serve tenderloin with cheesy eggs and biscuits.
Farm fresh eggs and Venison Tenderloin! Right there you have a protein packed breakfast that anyone would love! (And yes, as long as I’m not the one that has to get up early and make said breakfast even I do enjoy when BigBear makes Venison Tenderloin and Eggs for breakfast instead of cereal)
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Marinade Ingredients:
- 1/2 cup Worcestershire
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1/4 cup yellow mustard
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
Eggs
Pepper
Cheese
*Biscuits to serve with Tenderloin and Eggs
Instructions
Place Marinade Ingredients into a containers. Cube tenderloin. Add to marinade and let sit for 1 hour – 24 hours.
Heat a large pan on medium/high heat. Spray with Pompeian 100% Grapeseed Oil. Place loin cubes into the pan and sear the outside of the loin cubes.
Reduce heat to medium/low. Pour in marinade. Cook for about 15 minutes or until cooked to your liking (we cook to about medium)
Heat a medium skillet on medium/high heat. Spray pan with Pompeian 100% Grapeseed Oil. Egg cracked eggs, add cheese and pepper. Scramble the eggs to your liking.
Serve tenderloin with cheesy eggs and biscuits.
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I love that your sweet hubby will take over breakfast duty for you sometimes – especially when it’s something as decadent as this! Wow! What a meal!
I grew up in a very rural area with lots of fellas that hunted everything you can imagine! We had fish, birds, and venison all the time but I sure never had it in a dish as appetizing as this one! Wow, what a way to start your day.
Steak and eggs is seriously one of my favorite breakfasts–I really love the idea of cooking the meat with the marinade for an extra hit of flavor. I don’t have easy access to venison, but will definitely give this a try with beef. Thanks for a great recipe! (Love that Pompeian spray too, btw!)
Yummy! This sounds so good! Thanks for sharing 🙂
My husband would be in heaven with this breakfast as well, Angie! We
haven’t had fresh venison in years. It’s way past time for another
hunting trip.
nick would flip for this breakfast. and i think we still have some venison tenderloin in the freezer! perfect!
This looks amazing! My hubby would totally love this breakfast!
This looks so good! My dad is a big hunter and I’m still weird about eating deer meat. Haha! He makes deer jerky for me at Christmas every year and that’s about the only way I’ll eat it!
My hubby would love this recipe! Steak & eggs is his favourite breakfast and he’s a huge fan of venison! In fact, I think I have some in my freezer right now… 😉
Looks like a hearty meal my family would love. I grew up eating lots of venison.
I didn’t grow up eating venison, and then I married an avid hunter. The first time he brought home the results of his kill, I was all “You want me to do WHAT with WHAT and EAT IT!”
NOW – I can’t wait for him to go hunting and keep trying to beg venison off neighbors 😉 YUM
Thank you so much for this! I have some venison tenderloin in the freezer that I had no idea what to do with. I’m totally going to try this! 🙂 Those cheesy eggs look perfect!! 🙂
I’ve only had venison twice, I enjoyed it both times. This looks so warm and inviting…and flavorful!
I’m definitely adding this to the must-make-list for my husband’s return from Afghanistan! He’s going to LOVE IT! Great recipe!
oooh, I’m showing this to my husband! that marinate is similar to the one we use on his venison – but I’ve never cooked it that way. We marinate several hours then grill the tenderloins……..I have to admit, he’s the only one who eats it though. The girls and I can’t get past the “I’m eating bambi” lol
Great recipe. I may have cooked it wrong but next time I will cut the salt and pepper in half. A lottle too much kick when marinade cooked down
Glad you liked it! I think when it comes to salt that it’s all personal preference. I’ve had people say it was too much and some say it wasn’t enough. haha so I think that part just depends on taste. 🙂