Field & Stream Online Editors
camp cooking
A simple, delicious breakfast for your next outing. Field & Stream Online Editors

This is a great camp recipe for early mornings. It goes great with a strong cup of cowboy coffee. A well-seasoned cast iron skillet is key here in a quick and easy preparation to the venison steaks. If you like, use the residual seasoned crumbs and oil in the skillet to make a good country gravy for homemade biscuits.

Serves 4

8, 2 to 3 ounce thinly cut venison steaks
1 cup egg wash
3 tablespoons olive oil
1 cup fine bread crumbs (with Italian seasonings)
1 cup butter
2 garlic cloves minced
2 tablespoons Italian flat leaf parsley, minced
salt and pepper to taste

In a small saucepan melt the butter, add garlic and parsley. Sauté 1 minute. Set aside and keep warm.

Dip the thinly cut venison steaks in the egg wash. Cover both sides with the seasoned breadcrumbs and salt and pepper. Heat the oil in a cast iron skillet over medium-high heat. Quickly cook the venison steaks until coating is golden, but steaks are not over cooked. You want to prevent them from being too dry.

Remove steaks from pan. Drizzle a little garlic butter over the top of the steaks. Finish off breakfast with a couple of eggs cooked to order, home fries, biscuits and gravy. Looks like you may need a nap before the hunt!