Much like cast-iron, venison has been a part of the Eck menu for generations, often a result of a family hunt and a need to stock the freezer for winter. Upriver, hunting was as essential as working when it came to keeping your family fed. It’s been a while since we’ve gone hunting in this particular Eck household, but this year, a Christmas gift of venison set the stage for a Sunday morning take on this classic cast-iron venison tradition!
Cast-Iron Venison & Eggs
Begin by getting a cast-iron skillet quite hot and frying up some onions in cooking oil or lard. In our case, we used Crisco. As the onions gain a little bit of color, toss the tender steak pieces in a seasoned flour. EXPERT TIP – Krusteaz with a little salt and fresh, cracked pepper was our go-to this morning. The dry tempura coating mixes with the venison juices for a crusty (no pun intended!) finish after a quick, hot fry.
Layer the floured venison in the hot, cast-iron skillet and the floored meat will stick to the still-cooking grilled onions still coating the bottom of the cast-iron pan. This layering process brings the sweet crunch from the grilled onions inside the coating on the tender steak bites.
As a final touch, scramble a few eggs and served this take on a classic, cast-ironed venison favorite with roasted red peppers.
Salt and pepper to taste.
Mckenzie Castiron Cooking 