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  • Shawn Hanson

The Wild Omelette

Updated: Dec 6, 2023

Posted by Shawn Hanson | Jul 15, 2021 | Recipes

If you find yourself sitting in camp waiting for the rain to stop and you have a little extra time to cook proper breakfast for your mate, we might have exactly the recipe you need to impress your hunting buddies. To be fully honest, anything with a venison backstrap is gonna be tasty. So try this one and let us know how your friends enjoyed this delicious Wild Omelette.

RECIPE The Wild Omelette Ingredients

  • 1 Blacktail Sirloin, cooked & sliced

  • 1 Cup: Oyster Mushrooms, Chopped

  • 1/2 Cup: Smoked Aged Cheddar, Grated Coarsely

  • 4 eggs – 1/8 Cup: Milk/Cream

  • Hollandaise (packaged is fine, unless you’re proficient at making from scratch).

Preparation Pre-cook Blacktail Steak (rare-med, anything more is sacrilege).

Chop Oyster mushrooms, Grate Cheese & set aside.

Make Hollandaise and set aside. Whip eggs and milk/cream.

Warm non-stick, or well-seasoned cast iron to low/medium heat (low and slow cooking). Pour eggs into the pan, and wait till bubbles start to slowly rise & settle.

Sprinkle 1/2 of the Oyster Mushrooms into the cooking eggs, and cover with a lid for 2-3min (allowing convection and ensuring moisture remains to not dry out the omelette).

When able, flip the omelette and remove from heat (and turn element to Lowest setting).

Keep pan off element, add remaining Oyster mushrooms on 1/2 of flipped omelette, then add 1/2 of sliced Blacktail Steak, 1/2 of the Smoked Cheddar, cover again and place back in the low heat element for approx 2-3min to allow the cheese to melt.

Remove from heat, fold undressed half of omelette overdressed side and remove from pan.

Slice in half for 2 portions, dress with remaining sliced Blacktail and Smoked Cheddar and add as much Hollandaise as your doctor allows.

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