Breakfast
December 28th, 2009 · No Comments · Posted in Blog
Ever tried eggs in your stew?
Fried eggs with leftover venison stew.
Preparation time: 15 minutes
Shopping: None
What you see peeking out from between the eggs is a big dollop of sour cream, which completes my venison stew. This stew resembles a goulash with its abundance of thick, brown sauce. I love the way the yolks from the eggs mingle with the souce, hence my use of a spoon with this particular dish.
The venison came from our departed friend Happy and his family’s farm in southern Virginia. The eggs, of course, are produced by pastured chickens on a farm in West Virginia, and purchased at the farmers market at Dupont Circle.
This breakfast is complete in so many ways: full of healthful fats and proteins, delicious and thrifty to boot. What more could you ask for in a meal?
There are no comments yet...Kick things off by filling out the form below.